Amalfi Pizza: Authentic Neapolitan Dining in Atlanta

You can now venture to the coast of Italy without stepping a foot outside of Atlanta’s perimeter.

Amalfi’s Pizza in downtown Atlanta is serving up authentic Neapolitan pies, using ingredients and methodology sourced right from where it all began: Italy’s Amalfi Coast.

“All of our ingredients do come from certain regions of Italy, down from the San Marzano tomatoes, to the basil,” said Glen Turner, assistant general manager. “It adds to the unique flavor of the pizza.”

Stuffed peppadew peppers – These sweet peppers are filled with a rich ricotta and cream cheese stuffing with herbs and topped with a splash of balsamic.

Founders Greg Grant and Stephen de Haan were inspired to start an Italian restaurant after they observed the narrow brick hallway that now leads to the restaurant’s front. It reminded them of the streets of Venice. The building had previously been closed for many years before it was renovated to house the new trattoria-styled establishment on the second floor above a cigar bar.

Grant and de Haan then travelled to the Amalfi Coast to learn how to craft authentic Italian pizza, spending up to 15 hours a day watching the local experts at Pizzeria Mattozzi, established in 1830, and Pizzeria Attilo, make dough, Turner said.

Quattro formaggio (four cheese) pizza is cheesy bliss.

“It’s 24 hours before it’s ready,” he explained of the dough’s maturation process. A photo of the founders’ visit to Italy adorns the restaurant’s back wall, located next to two wood-burning ovens that were imported from Italy. Cooking these pizzas at high temperatures is part of what characterizes this style.

Vegetarians can enjoy this stuffed crust verdura pizza with broccoli rabe, mushrooms, tomato, peppadew peppers, and fresh herbs.

Neapolitan pizzas are 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy, and cooked at over 900 degrees within a minute. Lorrie Griggs, a spokesperson for the restaurant, said the founders’ 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.

“We’ve cornered the market on authentic Neopolitan pizza,” Turner added.

This crisp bruschetta is topped with zesty San Marzano tomatoes and basil sourced from Italy, and drizzled with balsamic.

While pizzas are their specialty, the restaurant also offers other Italian favorites seven days a week for lunch and dinner: appetizers like the bruschetta and stuffed peppadew peppers, pasta dishes such as risotto con funghi and rigatoni, and desserts such as cannoli and tiramisu.