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Opening Times

COOKING SCHOOL

MO. - SA. 11.15 - 14.30

Click here to register for cooking classes

RESTAURANT

MO. - SA. 17.30 - 21.30 (Sunday Closed)

Click here to make your table reservation

Pick Up Service

tel pinsa's

+31 020 3868680

If you call in your order, the pizzas will be ready for your pick-up

To read terms of order Click Here

We zijn geen fast food (flour 100% OGM-free)

Bij Pinsa's kun je in alle rust genieten van de smaak van onze specialiteiten, di alle "à la minute" en in uw bijzijn worden bereid, volgens goede italianse traditie (slow food). Wachttijd eten (vrijdag / zaterdag): 30 min./60 min.

Gourmet Pizza by Pinsa's

Sunday, December 21, 2014
We have 22 guests online

Facebook by Pinsa'sTwitter by Pinsa'sYoutube by Pinsa'sflickr by Pinsa'sinstagram by Pinsa's

Our Pizza Romana - Gourmet Pizza (100 percent free OGM)

Waarom onze Pizza Speciaal is: Wij gebruiken een van de betere mixen van Italiaanse meelsoorten. Soya-, graan- en rijstmeel van biologische teelt. Het meel heeft 48/72 uur rustig kunnen rijzen, wat de verteerbaarheid ten goede komt. De Pizza is: - dun - knapperig - licht verteerbaar - laag in caloriegehalte. Hand gerolde pizza, gebbaken op steenplaten.

The reasons why our pizzas are special: We use one of the best Italian mixtures of flour. Bio soybean, wheat and rice flour. We leave our dough to rise for 48/72 hours. Features of our Pizza: Thin - Crispy - Low calorieand - Light - Easily Digested

Perché la nostra pizza è speciale: Noi usiamo una speciale mix di farine italiane di qualità. Soia di cultura biologica, farina di riso, farina di grano. Facciamo lievitare l'impasto 48/72 ore. Tutte queste caratteristiche fanno si che la pizza risulta: Fine - Croccante - Poche calorie - Leggera - Altamente digeribile.

DELICATUS: Pizza of the month by Pinsa's

DELICATUS (Pizza of the month from 20.12.2014): Taleggio (italian cheese), mozzarella, fresh apples, honey, sage

Teleggio by Pinsa's

History of Taleggio

Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south.

Read more...

Win pizza for a year by Pinsa's

Here's how the contest works:

  1. Visit our local Pinsa's Restaurant.
  2. Take a super creative, funny, cool, saucy photo of or with your pizza. Which toppings satisfy your pizza cravings? Do you fold your slice to eat it? Show us!
  3. Uploaded your photo (clik here)
  4. Get your friends to like the your photo(s).
  5. Cross (and lick) your fingers!

Prizes:

  1. A voucher for pizza for a year (which can be redeemed for two pizza per month for 12 months, a total of 24 pizzas).
  2. A voucher for pizza for six months (which can be redeemed for two pizza per month for 6 months, a total of 12 pizzas).
  3. A voucher for pizza for three months (which can be redeemed for two pizza per month for 3 months, a total of 6 pizzas).
More info: PinsasRestaurant

IENS Toppers 2015 by Pinsa's

We are thrilled to have received the "IENS Toppers 2015". This prestigious award recognises businesses that consistently earn top ratings from IENS. Only a few restaurant receive this prestigious award.

We are especially grateful as we are only receiving this reward due to our customers, who took the time to write such kind reviews on the IENS site.  To each and every one of you, a huge thank you from the whole team at Pinsa's.

New Pizza Service by Pinsa's

We will continue to improve and very soon you will know what we are proposing for you, especially directed to any catering business:

restaurants, pizzerias, fast-food, bistrots , canteens, cafes, pubs, etc.

More info here: BPC or Follow us on Twitter

M.P.(Mortadella Please) Pizza Pizza of the month by Pinsa's

M.P. (Mortadella Please) Pizza: Mix of fresh mushrooms, mozzarella, mortadella, pistachio, and pink sauce

Mortadella by Pinsa's

Mortadella

It's a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage

Mortadella is a staple product of Bologna, Italy. It is flavoured with spices, including whole or ground black pepper, myrtle berries, and pistachios.

Read more...

VLAD III by Pinsa's

VLADIII Pizza: Tomato, mozzarella, Italian bacon, beetroot, pesto and chili

Dracula by Pinsa's

Vlad III (Drăculea), Prince of Wallachia (1431–1476/77)

Vlad III, in full Vlad III Dracula, also called Vlad the Impaler, Romanian Vlad Țepeș   (born 1431, Sighișoara, Transylvania [now in Romania]—died 1476, north of present-day Bucharest, Rom.), voivode (military governor, or prince) of Walachia (1448; 1456–1462; 1476) whose cruel methods of punishing his enemies gained notoriety in 15th-century Europe.

Vlad was the second of four brothers born into the noble family of Vlad II Dracul. His sobriquet Dracula (meaning “son of Dracul”) was derived from the Latin draco (“dragon”) after his father’s induction into the Order of the Dragon, created by Holy Roman Emperor Sigismund for the defense of Christian Europe against the Ottoman Empire. Vlad moved to Tîrgoviste, Walachia, in 1436 when his father assumed leadership of the Walachian voivodate (principality). In 1442 Vlad and his younger brother were sent to the court of Ottoman Sultan Murad II as collateral to assure the sultan that their father, in a reversal of his previous position, would support Ottoman policies. Vlad returned in 1448, having been informed of the assassination of his father and older brother at the hands of Walachian boyars (nobles) the year before.

Read more...

 Halloween Run by Pinsa's

On Saturday October 25th Run2day are organizing in collaboration with Saucony the only real Halloween Run in the Netherlands.

This year in 15 cities: Amersfoort - Amsterdam - Apeldoorn - Arnhem - Den Bosch - The Hague - Deventer - Eindhoven - Hilversum - Leeuwarden - Nijmegen - Rotterdam - Utrecht - Venlo - Zwolle!

Free subscription to the scariest course of the year at the following addresses below. Specified at registration your name, gender and t-shirt size.

(click the picture to watch the video)

RThe Staves (Winter Trees) Sofar London 2013

Sign up now for your Run2Day store because there are a limited number of places:

Amsterdam: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Amersfoort: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Apeldoorn: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Arnhem: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Den Bosch: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

The Hague: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Deventer: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Eindhoven: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Hilversum: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Leeuwarden: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Nijmegen: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Rotterdam: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Utrecht This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Venlo: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Zwolle: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

here: run2day.nl

The old process of grinding grain in water mills

A watermill is a structure that uses a water wheel or turbine to drive a mechanical process such as flour, lumber or textile production, or metal shaping (rolling, grinding or wire drawing). There are two basic types of watermills, one powered by a vertical waterwheel through a gearing mechanism, and the other equipped with a horizontal waterwheel without such a mechanism. The former type can be further divided, depending on where the water hits the wheel paddles, into undershot, overshot, breastshot and pitchback (backshot or reverse shot) waterwheel mills. Other types of water mills include tide mills and ship mills.

(click the picture to watch the video)

grinding grain in water mills

History

Hellenistic engineers invented the two main components of watermills, the waterwheel and toothed gearing, and were, along with the Romans, the first to operate undershot, overshot and breastshot waterwheel mills.

The earliest evidence of a water-driven wheel is probably the Perachora wheel (3rd century BC), in Greece. The earliest written reference is in the technical treatises Pneumatica and Parasceuastica of the Greek engineer Philo of Byzantium (c. 280−220 BC). The British historian of technology M.J.T. Lewis has shown that those portions of Philo of Byzantium's mechanical treatise which describe water wheels and which have been previously regarded as later Arabic interpolations, actually date back to the Greek 3rd-century BC original. The sakia gear is, already fully developed, for the first time attested in a 2nd-century BC Hellenistic wall painting in Ptolemaic Egypt.

Lewis assigns the date of the invention of the horizontal-wheeled mill to the Greek colony of Byzantium in the first half of 3rd century BC, and that of the vertical-wheeled mill to Ptolemaic Alexandria around 240 BC.

The Greek geographer Strabon reports in his Geography a water-powered grain-mill to have existed near the palace of king Mithradates VI Eupator at Cabira, Asia Minor, before 71 BC.

Read more...

Pizza of the month KUKU pizza by Pinsa's

KUKU Pizza: Tomato, chicken, portabella (mushroom), crispy mais and mozzarella

More Articles...

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Free WiFi in Amsterdam by Pinsa's


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Book your table online

If you want to pre-book your table, you can click here and we will prepare your table for your visit.

We look forward to seeing you!

Online Order & Pick Up Service

Just choose your pizzas here

Order 2 hours in advance

Order 24 hours in advance for big order (click here to read terms)

Tv & Media

World Pizza Championship 2014: this year Pinsa's will again participate, for the third time

World Pizza Championship 2014:

Pinsa's is the best Pizzeria in Netherlands for the third time!

(see the video here)

Pinsa's interview AT5 tv de beste pizzabakker van Nederland

AT5 television interview Pinsa's:

De e beste pizzabakker van Nederland

(see the video see after 30 minutes here)

World Pizza Championship 2012 by Pinsa's

World Pizza Championship 2012:

Pinsa's is the best Pizzeria in Netherlands!

(see the video here)

Pinsas de lekkerste pizza van Nederland

Ciaotutti blog interview Pinsa's:

De lekkerste pizza van Nederland

(see the video here)

What is your favorite pizza?

Italian Style Radio online

Pinsa's Awards

IENS Toppers 2015 by Pinsa's

Topper 2015, Pinsa's is:

One of the best pizza in Amsterdam

TripAdvisor is delighted to award Pinsa's Restaurant with a 2014 Certificate of Excellence

TripAdvisor is delighted to award Pinsa's Restaurant with a:

2014 Certificate of Excellence

World Pizza Championship 2014, Pinsa's is: 1° Italian Pizzeria in Nederland

World Pizza Championship 2014, Pinsa's is:

1° Italian Pizzeria in Nederland

Topper Iens 2014 by Pinsa's

Topper 2014, Pinsa's is:

One of the best pizza in Amsterdam

World Pizza Championship 2013 by Pinsa's

World Pizza Championship 2013, Pinsa's is:

1° Italian Pizzeria in Nederland

11° Italian Pizzeria in the World

TOPPER 2013 IENS by Pinsa's

Topper 2013, Pinsa's is:

One of the best pizza in Amsterdam

Master Pizza France by Pinsa's

Master Pizza France 2012, Pinsa's was:

10° in the selection for the final

World Pizza Championship by Pinsa's

World Pizza Championship 2012, Pinsa's was:

1° Italian Pizzeria in Nederland

26° Italian Pizzeria in the World

Iens topper Pinsa's is de beste Italiaanse pizzeria

Topper 2012, Pinsa's was:

One of the best pizza in Amsterdam

Italian cooking courses 2013

Italian cooking courses 2013 in Amsterdam by Pinsa's

Would you like to be able to cook Italian food at home? With our cooking course you will enable to prepare typical Italian meals and to learn recipes from the various regions of Italy.

Special discount

salsa4fun by Pinsa's

10% discount with the salsa4fun card

Amsterdam School by Pinsa's

10% discount with the ticket by the Museum Het Schip (The Amsterdam School)

Italiani e Olanda

APPARTEMENTEN in Rome by Pinsa's

Select an apartment in this website. If you reach a total amount of € 60 return de ticket to our Pinsa's Restaurat, you will recive a discount voucher.

spaarndammerstraat by Pinsa's

De Spaarndammerstraat is het laatste decennium uitgegroeid tot een gezellige straat met een divers aanbod van winkels en horeca

spaarndammerburen by Pinsa's

De Buurtwijzer is een handig overzicht van organisaties, winkels, instanties en bedrijven in de Spaarndammerbuurt

Ciao tutti, het grootste Italiëblog van Nederland

Welkom op Ciao tutti, het grootste Italiëblog van Nederland! Ciao tutti is een idee van Saskia Balmaekers

BlogOlanda by Pinsa's

BlogOlanda.it: Riflessioni sullo Stile di Vita e la Cultura Olandese

Club dei libri in Amsterdam by Pinsa's

Asino Morbido è il nome del Club del Libro (Amsterdam), che esiste e si incontra dal marzo 2006. Se ti piace leggere e se ti interessa parlare di libri ed ascoltare che cosa gli altri ne dicono e ne pensano, vieni al Club del Libro, ci incontriamo ad Amsterdam ogni 4 settimane circa.