NAPLES, THEN ATLANTA · OUR STORY
Some things are worth
bringing home.
Two founders. A trip to Naples. And a pizza they couldn’t leave behind.
IT STARTED AT THE SOURCE
First, they went to Naples.
Before opening Amalfi in 2016, Stephen de Haan and Greg Grant traveled to the city where Neapolitan pizza began. They learned at Pizzeria Mattozzi and Pizzeria Da Attilio and completed coursework with the Associazione Verace Pizza Napoletana.
GOOD FOOD STARTS WITH PEOPLE
Hands in the dough.
Heart in the kitchen.
Learning the tradition meant going to its source. In Naples, there was flour on the counter, fire in the oven and a craft passed from one pair of hands to another.
That care belongs in the dining room, too. A meal should make you feel welcome before the first plate arrives.
A tradition brought home.
They returned to Atlanta with a respect for the process and two imported wood-fired ovens, each weighing 6,000 pounds. The work that began in Naples now finds its way to an Atlanta table, one pizza at a time.
