So you think you know pizza? I bet you haven’t tried pizza al taglio, Italian for ‘pizza by the slice’, literally ‘by the cut’. This type of pizza is baked in large rectangular trays and generally sold in square slices. It is known for its extraordinary crunchy crust and its airy bottom. This pizza 2.0 was invented in Rome and was brought to Rotterdam by the owners of Sugo. Since three months Amsterdam has a Sugo branch too. Do say ‘yay’ to this breaking news. The organic flour used comes from Vicalvi, a hamlet near Rome. It consists of both wheat and spelt – low on carbs, rich on protein. Many other ingredients are of Italian descent also: the cheese, the charcuterie, the tomato paste. The slices are as fresh as it gets and have toppings that will make you sing o sole mio instantly. Do you care for potato, truffle sauce, mushrooms and Parmezan cheese? Or pancetta, gorgonzola, spinach plus mozzarella? The one with caramelized onions, walnuts, olives, mascarpone and mozzarella is my favourite: sweet, smooth and cool. What else are you looking for in an Italian?
Sugo Pizza al taglio with caramelized onions, walnuts and mozzarella, one slice €3.40
Ferdinand Bolstraat 107, South (De Pijp)
+31 (0) 20 363 87 37
Opening hours: Sunday-Thursday 11am-9pm, Friday-Saturday 11am-10pm
Estefhan Meijer’s father was born in Borneo, Indonesia. He grew up on mango, coconut and djeroek poeroet (lime leaves). In the brand new place he runs with his charming wife Anita, Patisserie Anesta, he uses these ingredients to create the ultimate tropical dessert: a cookie deluxe with mango mousse, finely grated coconut and a creamy djeroek poeroet ‘ball’. This sweet-sour-fresh honey will definitely make you shout: ‘More, more, more for me, me, me.’ Just like the other masterpieces on display, such as the coffee one with mascarpone and almond-flavoured liqueur. Not wild enough? Bet the pastry with pure chocolate, whisky and tonko praline will suit you. The quality of the pastries, pies, bonbons and frivolités prove that Estefhan solely works with the finest (seasonal) ingredients – Valhrona chocolate, vanilla from Madagascar – and that he has years and years of experience. Rijks, Bridges and Izkaya are on his resume. In the near future the former pastry chef of these top establishment and his Anita will serve you coffee with your pastry too.
Patisserie Anesta Pastry with mango mousse, one, €3.95
Tweede Anjeliersdwarsstraat 22, City Centre (Jordaan)
+31 (0) 20 752 00 59
Opening hours: Wednesday-Sunday 11am-6.30pm