On Gersthofer Straße in Währing, Pizzeria Amici sticks closely to classic Pizza Napoletana. Every pizza is baked at high heat for a short time, following the traditional method.
The Dough Comes First
The dough is made from finely milled Tipo 00 flour and given plenty of time to develop. That patience in the preparation determines both structure and flavor: the crust puffs up while the center stays soft.
Antipasti and a Rarity in Vienna
One topping stands out as a particular rarity: Prosciutto d'Osvaldo, imported directly from Italy and hard to find anywhere else in Vienna.
Garden Seating, the Pizza Cellar and La Saletta
In the warmer months, the garden opens up: a pergola, terraces surrounded by greenery, herbs and lemons grown right there in the beds. The pizza cellar offers space for smaller groups, and "La Saletta" works well for private parties or larger groups.
