Open seven days a week for lunch and dinner, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6000 pound wood-burning brick ovens imported from Italy. The 170 seat dining room also has large semicircular booths, custom wrought iron chandeliers along with Juliet balconies overlooking an Italian-inspired entryway. Co-founder and operating partner Greg Grant worked hand-in hand with pizzaiolo and executive chef Luis Vargas in the kitchen to develop or authentic Italian menu that includes Neapolitan-style pizzas as well as appetizers, salads, pasta dishes and original desserts from Dailey’s recipes. Originating in and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds. In addition to traveling to Naples and throughout the entire region to find the best ingredients, both Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, have allowed their passion for food to develop into the skills necessary to bring this historic, simple, and beautifully executed street food to Atlanta.
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