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Tuesday, October 21, 2014
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Pinsa's kitchen

Ready for Holyween? Special Pizza only in October 01.09.2014: VLAD III pizza

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.


Pizza of the month 01.09.2014: KUKU pizza

Pizza of the month KUKU pizza by Pinsa's

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

Pizza of the month 01.07.2014: Mare Nostrum

Pizza of the month (01/07.2014). Mare Nostrum by Pinsa's

Mare Nostrum: mozzarella cheese, tuna, anchovies, capers, peppers and bio quinoa

Pizzas available from 01 of July 2014

Quinoa by Pinsa's


It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds.

It is high in protein, lacks gluten, and is tolerant of dry soil. Quinoa can be cooked like any other grain; the taste is mild and slightly nutty

Early history of Quinoa

Quinoa was first domesticated by Andean peoples around 3,000 to 4,000 years ago. It has been an important staple in the Andean cultures where the plant is indigenous but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred,referred to it as chisaya mama or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using "golden implements".

During the Spanish conquest of South America, the colonists scorned it as "food for Indians", and suppressed its cultivation, due to its status within indigenous religious ceremonies. The conquistadors forbade quinoa cultivation for a time and the Incas were forced to grow wheat instead

Pizza of the month 10.05.2014: Napoleon

Napoleon Pizza by Pinsa's

Napoleon Pizza: mozzarella cheese, pancetta (italian bacon made of pork), rosemary, pepper, organic potatoes

Pizzas available from 10 of May 2014

organic potatoes by Pinsa's


Years pass, and the pigs start to resemble humans, as they walk upright, carry whips, and wear clothes. The Seven Commandments are abridged to a single phrase: "All animals are equal, but some animals are more equal than others". Napoleon holds a dinner party for the pigs and local farmers, with whom he celebrates a new alliance. He abolishes the practice of the revolutionary traditions and restores the name "The Manor Farm". As the animals look from pigs to humans, they realise they can no longer distinguish between the two.

(Animal Farm. The novel by George Orwell)

Byzantine Pizza: the most expensive pizza in the Netherlands!

Byzantine Pizza: the most expensive pizza in the Netherlands by Pinsa's

Byzantine Pizza: Cream of lobster, lobster, King Prawns, New Zealand green lipped mussels, scallops and caviar (20 minutes to prepare)

Byzantine Pizza: the most expensive pizza in the Netherlands by Pinsa's

The Byzantine Empire

The Byzantine Empire existed for nearly 1,125 years, and it’s one of the greatest empires of all time. Yet many people know little about it, other than the word “byzantine” being synonymous for highly intricate, complex, and devious dealings.

Byzantium had an excellent harbor and many good fishing spots in its vicinity. It occupied a strategic position between the Black Sea and the Mediterranean Sea, and therefore soon became a leading port and trade center, linking the continents of Europe and Asia.

More info: listverse.com

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


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.


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.


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.


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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

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.