Di Luca — Restaurant in Amsterdam

They serve a good pizza, but the dry and cold service might make you feel as if you are begging for a favour, which is a shame. I have been to Di Lucca many times and tonight we arrived there in a group of 5 people. After being mistaken by a group of Italians who had a reservation, we were not offered a table - although the place was not full, there was a table leaving and a couple occupying a table for six people. So we could have been accommodated with them, or at least we ask for it both in Dutch and English, but it was more on the “I don’t care to serve you” kind of service. As an extra “care”, the manager/owner didn’t refrain to complain to us about the group of Italians she was waiting for the reservation, by generalising and saying “they are always late”. It was not about us, but I’m absolutely not taking this kind of comment lightly. Full of prejudice while inside an Italian pizzeria... I’m refraining from suggesting this place to...

I love pizza, I really do. Everybody told me to go here because the pizza was like the true pizza napoletana.

I also understand that weekends can be very busy and challenging for people that struggle with working in a fast past environment and these are some troublesome times we are in so I am not even mentioning the waiting time. However I expected at least the dough to be proper cooked and it wasn’t. On both the pizza we bought.

The friarielli had a tangy flavor which made all the pizza taste salty. My capricciosa was super watery, and the very undercooked dough didn’t help with the cold tomato sauce.

It was overall a huge disappointment...

A bit of advice, when people complain about the dough being chewy it’s because the temperature in your amazing wooden oven (you do have an astonishing oven) it’s too high, resulting on the pizza not cooking evenly.

I do wish you the best of luck because pizza is...

I am a 100% Neapolitan fella and big time pizza lover. This review is only based on yesterday's experience with pizza salsiccia & friarjelli (a sort of wild broccoli that only grows at the bottom of Vesuvius). The pizza was magnificent, honestly. Super fresh dough, nicely levitated and cooked just at the right temperature. Unfortunately, the meaty part was ground and sprinkled throughout, while those should be real chunks of sausage, but I don't blame them: I'm pretty sure these sausages are very difficult to find, as they are a true piece of the local butchers' art. Other trials will have to be done, because pizza restaurants often suffer from lack of continuity, and also because I need to try margherita with bufala, which represents for me the golden standard for the evaluation of pizza's quality. Anyway, great job guys!...