• image
  • image
  • image
  • image
  • image
  • image
  • image
  • image
Wednesday, April 23, 2014
We have 17 guests online

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

Pinsa's kitchen

Pizza of the month 01.04.2014: Salmone e Asparagi

Pizza Salmone e Asparagi by Pinsa's

Salmone e Asparagi Pizza: Mozzarella, smoked salmon, white asparagus and fresh spinach

Pizzas available from 01 of April 2014

Asparagus by Pinsa's

History of Asparagus

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus tossed off the "Asparagus Fleet" for hauling the vegetable, and coined the expression "faster than cooking asparagus" for quick action. A recipe for cooking asparagus is in the oldest surviving book of recipes, Apicius’s third-century AD De re coquinaria, Book III.

The ancient Greek physician Galen (prominent among the Romans) mentioned asparagus as a beneficial herb during the second century AD, but after the Roman empire ended, asparagus drew little medieval attention. That piece of writing celebrates its (scientifically unconfirmed) aphrodisiacal power, a supposed virtue that the Indian Ananga Ranga attributes to "special phosphorus elements" that also counteract fatigue. By 1469, asparagus was cultivated in French monasteries. Asparagus appears to have been hardly noticed in England until 1538, and in Germany until 1542.

The finest texture and the strongest and yet most delicate taste is in the tips. The points d'amour ("love tips") were served as a delicacy to Madame de Pompadour

Read more...

Pizza of the month 01.02.2014: ITALICUM Pizza!

Italicum Pizza by Pinsa's

Italicum Pizza (pizza of the month 01/02.2014): porcini mushrooms, taleggio cheese, thyme and mozzarella

Pizzas available from 01 of February 2014

Taleggio by Pinsa's

Taleggio chees

Taleggio is a semi-soft, washed rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.

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...

Pizza of the month 01.01.2014 (two pizzas of the month!!)

Gorgonzola & Speck Pizza by Pinsa's

Gorgonzola & Speck Pizza: Gorgonzola, Speck (Alto Adige PGI), balsamic vinegar and mozzarella

Bismark Pizza by Pinsa's

Bismark Pizza: Tomato, Speck (Alto Adige PGI), fresh egg and mozzarella

Pizzas available from 20th of November 2013

Speck Alto Adige PGI

Speck Alto Adige PGI is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status.

History

The first documents containing the word "speck" date back to the 18th century, although it already appears in the butcher regulations and in the accounting records of the Tyrolean princes in the year 1200 under different names and definitions.

Initially, speck was produced in order to preserve the meat for a long time. It was a method that allowed families to have access throughout the year to the meat of the pigs butchered around Yuletide. Most importantly, speck was the only opportunity the poorer echelons of society had of eating meat and of acquiring lipids. Over time it became one of the main courses for feasts and banquets. Today it is still the star of the South Tyrolean “snack” served together with bread and wine.

Speck is a product typical of South Tyrol and originates from the merging of two different meat conservation methods: curing, typical of the cured ham of the Mediterranean area, and smoking, typical of Northern Europe. As a location at the crossways between northern and southern Europe, and thanks to its unique climate, South Tyrol has blended the two methods to produce speck according to the rule of "a little salt, a little smoke and a lot of fresh air", consisting in light curing and in the alternation between smoke and fresh air.

Initially, speck was produced only by individual farmer families. Later on, its production was taken up by the workshops of local butchers and in the 60’s it became an industrial product.

Read more...

Pizza of the month (10/11.2013) by Pinsa's: GRA68 Pizza

Pizza van de Maand GRA68 by Pinsa's

Pizza of the month GRA68 Pizza: Spicy salami, ricotta (cottage cheese) and mozzarella

Click here for info

Pizza of the month (08/09.2013): Alfonso Pizza by Pinsa's

Coquille Saint-Jacques by Pinsa's

Pizza of the month, "Alfonso Pizza": Mozzarella, Coquille Saint-Jacques, marinated eggplant.

Available only on: Monday / Wednesday / Friday / Saturday

Coquilles St. Jacques Pizza by Pinsa's

Coquille Saint-Jacques

Coquille Saint-Jacques (scallop; from Old French escalope, meaning "shell") is a common name applied to many species of marine bivalve mollusks in the family Pectinidae, the scallops. Scallops are a cosmopolitan family, found in all of the world's oceans.

Many scallops are highly prized as a food source; the name "scallop" is also applied to the meat of these animals when it is used as seafood. The brightly colored, fan-shaped shells of some scallops, with their radiating fluted pattern, are valued by shell collectors, and have been used since ancient times as motifs in art and design.

LEVANTE - Alfonso (OFFICIAL VIDEO)

(click the picture below to watch the video)

LEVANTE - Alfonso (2013)

Pizza of the month (05/06.2013): Il Divo by Pinsa's

Il Divo Pizza by Pinsa's

Pizza of the month Il Divo: Tomato, mozzarella, artichokes, olives pate

Pizza of the month (05/06.2013): Il Divo by Pinsa's

(click the picture below to watch the video)

IL DIVO (the story of Giulio Andreotti) Trailer - (2008)

Il Divo, the movie

Il Divo is a 2008 Italian biographical drama film directed by Paolo Sorrentino. It is based on the figure of former Italian Prime Minister Giulio Andreotti (14 January 1919 – 6 May 2013). Andreotti was sometimes called Divo Giulio (from Latin Divus Iulius, "Divine Julius", an epithet of Julius Caesar after his posthumous deification). It competed at the Cannes Film Festival in 2008, where it was awarded the Jury Prize. The film also screened at the Toronto International Film Festival and was nominated for the Academy Award for Best Makeup and Hairstyling at the 82nd Academy Awards in 2010.

The story of Giulio Andreotti, a seven-time prime minister of Italy notorious for his alleged ties to the Mafia. The narration spans the period from Andreotti's seventh election in 1992, to his failed bid for the presidency of the Italian Republic, to the Tangentopoli bribe scandal, until his trial in 1995.

Pizza of the month (04/05.2013): Habemus Papam by Pinsa's

In our restaurant from March 21th

Pizza of the month: Habemus Papam by Pinsa's

Pizza of the month "Habemus Papam": tomato, mussels, parsley and smoked Buffalo Mozzarella

Pizza of the month: Habemus Papam by Pinsa's

Abemus Papam! ("We Have a Pope!")

Habemus Papam! is the announcement given in Latin by the Cardinal Protodeacon, the senior Cardinal Deacon, upon the election of a new pope.

The announcement is given from the central balcony of St. Peter's Basilica in the Vatican. After the announcement, the new pope is presented to the people and he gives his first Urbi et Orbi  blessing.

Pizza of the month (01/02.2013): Area 52 by Pinsa's

Area 51 pizza by Pinsa's

Area 51 Pizza: Mozzarella, smoked salmon, tuna and secret sauce

Unbelievable! The pizza is moving! Click the image below to see the video!

Pizza of the month (01/02.2013): Area 52 by Pinsa's

More Articles...

Page 1 of 2

<< Start < Prev 1 2 Next > End >>

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!

Tv & Media

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)

Pinsas de lekkerste pizza van Nederland

Ciaotutti blog interview Pinsa's:

De lekkerste pizza van Nederland

(see the video here)

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 2014 for the third time!

(see the video here)

What is your favorite pizza?

Italian Style Radio online

Pinsa's Awards

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

Newsletter registration

Enter your email address:

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.