It's no news that we all love a good pizza. This simple dish has the magical power to suit every occasion. It's the go-to for cosy nights in front of a film, the favourite for late night munchies, and a classic choice for a romantic dinner. And when it's one of those I'm-absolutely-exhausted-at-the-end-of-the-day-and-can't-be-bothered-to-cook evenings – we're going straight for the pizza menu.
But the best time to enjoy pizza? When it's made the true Italian way. And Renato's Pizzeria does just that – thin crispy bases, homemade tomato sauce, fresh buffalo mozzarella and a scattering of your favourite toppings. The authentic Italian pizza.
The Quattro Stagioni is a much-loved and popular choice, with ham, chestnut mushrooms, artichokes and grilled sweet peppers. The Pecorino is a rich and elegant offering of pecorino cheese, thinly sliced zucchini, peppery rocket and walnuts. Or meat lovers may like the Cicciolina - spicy salami, smoky pancetta bacon, grilled bell peppers and fresh chilli.
If you're feeling a little adventurous, opt for the Bresaola – a salty Italian cured beef meets rocket, parmesan and a drizzle of zesty lemon oil. And of course, you've got the Margherita – because sometimes you can't beat the simplicity of a classic.
The key to a traditional Italian pizza – 'simplicity, quality and dedication' – is the Renato philosophy. It's not about fast food 'feast' pizzas, where you've got every ingredient under the sun under a mountain of melted cheese. It's about a few carefully selected toppings that complement each other – and with the ingredients imported directly from its homeland, Renato's Pizzeria brings the true taste of Italy to our beloved Amsterdam.
There's also an impressive wine menu to keep your pizza company. Maybe you fancy a cold glass of sparkling prosecco. Or a crisp, dry and refreshing Pinot Grigio. Or a rich and full-bodied Montepulciano. Well – it would be rude not to...
They may have pizza in their name, but there's more than just pizza at Renato's. Its antipasti menu is a chic and sophisticated affair – and a bit too tempting, so make sure you don't fill up on this before the main event.
There's Prosciutto di Parma – thinly sliced air-dried ham with rocket, parmesan, pine nuts and truffle oil. Or Burrata per due – an Italian cheese made from buffalo mozzarella and cream, served with homemade basil pesto and freshly baked Sardinian bread. Or a simple but perfectly proportioned tomato and basil salad, with an Italian balsamic dressing.
And you don't need to worry if you can't decide between them, as you could go for the Tagliere – which gives you a variety of antipasti to share between two people or more.
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