Born in Naples Baked in Amsterdam

Name: Di Luca
Address: Spijkerkade 31, Amsterdam, Noord-Holland, 1021 JS, NL
Telephone: +31 20 244 1510
Price range: €€

with sound

ReserveReserve a table

Tuesday to Sunday17:00–22:00Spijkerkade 31 +31 20 244 1510

the pizzas

Straight from the oven.

Margherita
San Marzano, mozzarella, basil.
Diavola
Spicy Calabrian salami.
Di Parma
Parma ham and 36-month Parmesan.
Napoletana
Anchovy, black olive, caper, oregano.
Three Tomatoes
Red, yellow and sun-dried tomato.
’Nduja
Spicy, spreadable Calabrian sausage.
Tonno
Tuna, yellow cherry tomato, red onion.
Quattro Formaggi
Mozzarella, sheep’s blue, Parmesan, pecorino.
Vegana Vegan
Wild broccoli, artichoke, sun-dried tomato.
Salsiccia & Friarielli
Neapolitan sausage and wild broccoli.
Calzone Funghi
Folded, with ham and mushroom.
See the whole menu

the drinks

Something to drink.

Irpinia Aglianico
A red from Terre di Valter, in the hills of Irpinia.
Ventidue Marzo
An Irpinia Aglianico from Terre di Valter.
Greco di Tufo
A white from Tufo, near Avellino.
Fiano di Avellino
A white from the hills around Avellino.
Falanghina
The white grape of Campania, from Terre di Valter.
T'Amo
Sparkling Falanghina, brut.
Italian beers
Menabrea Bionda, Menabrea Zero Zero and Ichnusa Non Filtrata.
Galvanina
Organic lemonade and orangeade from Rimini.
MoleCola
The Italian cola, with sugar or without.
Water and juice
Acqua Panna, San Pellegrino and Schulp organic apple juice.
Espresso
Short and black, the Italian way.
Limoncello
To finish.

Luca outside L'Antica Pizzeria da Michele in Naples

Wood-fired ovens being built in the yard of an oven maker near Naples

Luca shaking hands in front of the delivered oven

The gold oven burning in the restaurant today

February 2017

Naples.

Where it all started.

L'Antica Pizzeria da Michele

The first bite.

One of the oldest pizzerias in Naples. One Margherita, and Luca was hooked.

2017

Back to school.

Two months at the AVPN taught him great pizza is anything but simple.

Italy

The oven.

Luca went to the makers himself to find the right one.

Italy → Amsterdam

2,500 kilos.

Crated up and brought by road to Amsterdam.

The lift.

Lifted off the street and through the front door.

The last metre.

Pushed into place by hand.

The day it arrived.

Everything else was built around it.

Today

Still burning.

Every pizza since has come out of this oven.

Straight to the source

Tomatoes.

Organic, from small farms in the south of Italy.

Cheese.

Pecorino and blu di pecora from Guardia Lombardi, in Irpinia.

Olive oil.

From Ravece olives, grown in Grottaminarda, Irpinia.

Wine.

Aglianico, Fiano and Greco from Torre Le Nocelle, in Irpinia.

Vegetables.

Grown and preserved on a farm in Flumeri, Irpinia.

The harvest.

Picked ripe, and on its way to Amsterdam.

From their farms to your table

Straight from Italy.

Everything meets in Eboli, then travels 1,921 km by road to Amsterdam.

From their farms to your table

Straight from Italy.

Everything meets in Eboli, then travels 1,921 km by road to Amsterdam.

Naples to Avellino

The Hunt.

The whole journey, from the city to the farms, in one film.

the fire

When you focus on one thing,
you perfect it.

90 seconds
Ready in: 485°C
Baked at: 48 hours
Dough rises: 100%
Italian ingredients

the oven

Our oven.

the making

Made by hand.

A Di Luca pizzaiolo at the wood-fired oven

the chefs

Always from Naples.

A Neapolitan pizza needs Neapolitan hands.

The Di Luca front on the Spijkerkade in Amsterdam-Noord

the restaurant

Come sit with us.

Tuesday to Sunday, 17:00–22:00

the room

Our dining room.

the evening

Stay a while.

The first cut, the first fold, the first bite.

A long table laid in the evening sun, more tables beyond it

groups & private events

Bring everyone.

A long table for friends, a team dinner, a private evening. Email us and we plan it with you.

Email us

[email protected]

The pizza arrives.
The talking stops.

our promise

What never changes.

Organic, from small farms.
Every producer, chosen by Luca.
Direct from Italy.
Dough that rises for 48 hours.
A wood fire at 485°C.
Baked in 90 seconds.
Chefs from Naples. Always.
Nothing we wouldn't eat ourselves.

the invitation

For the curious.
For the purists.
For those who get it.

Greetings fromLuca

Luca at the door of Di Luca — Di Luca, Amsterdam

Luca still travels to Italy monthly, still selects every ingredient, still watches each pizza emerge from the oven. This isn't business. It's passion. – Luca

Di LucaSpijkerkade 311021 JS Amsterdam

Tuesday to Sunday
17:00–22:00

@dilucapizza

what guests say

500 reviews. 4.6 stars.

“Really friendly people who let us in last minute”
Really friendly people who let us in last minute, while they were actually closing, for a delicious pizza! Highly recommended!

Daniëlle A.September 2026 · Google · Translated from Dutch

“The quality of the pizza was amazing”
The evening that I came, the space was limited due to Sint-Valentine. But the lady found me quickly a table to permit me to have a nice dinner. I've received a nice welcome and the service was 1st class. I'm myself business owner, I recognize directly top service. Bravo to the team. Last but not least, the quality of the pizza was amazing. I highly recommend this place

Michael M.February 2026 · Google

“The crust was perfectly fluffy and had that nice char”
amazing pizza! the crust was perfectly fluffy and had that nice char you want in a good napoli-style pizza. toppings were fresh and super tasty. you can tell they really care about quality. also loved the vibe of the place — relaxed and friendly. perfect spot for sharing a pizza and a drink with friends. highly recommend!

Mustafa T.July 2025 · Google

“Crispy dough and delicious flavours on top”
Wow! This is the best pizza in Amsterdam! Authentically Neapolitan, crispy dough and delicious flavours on top. An Italian pizzaiolo! Really impressed by the whole ambience, and the beautiful golden pizza oven says everything about the owner’s vision ;) We come all the way from Amsterdam Zuid for the pizza, better than going to Napoli. A real recommendation 👌🏼

Milena B.May 2022 · Google · Translated from Dutch

Read them all on Google →

Follow along

@dilucapizza

visit us

Spijkerkade 31
Amsterdam-Noord

Tuesday to Sunday

17:00–22:00

Dine in or take away.

Route Call

Di LucaSpijkerkade 31

Garden

Marinara

San Marzano tomato, garlic and oregano, finished with fresh basil and organic extra virgin olive oil.

Margherita

San Marzano tomato and cow's milk mozzarella, finished with fresh basil and organic extra virgin olive oil.

Margherita Bufala

San Marzano tomato and creamy buffalo mozzarella, finished with fresh basil and extra virgin olive oil.

Ortolana

Cow's milk mozzarella with wild broccoli, artichoke and sun-dried tomato, finished with organic olive oil.

Vegana

San Marzano tomato with wild broccoli, artichoke and sun-dried tomato, finished with organic olive oil.

Quattro Formaggi

Cow's milk mozzarella, sheep's blue cheese and 36-month Parmesan, finished with flakes of aged pecorino.

Cacio & Pepe

Cow's milk mozzarella, aged pecorino and cracked black pepper, finished with basil and organic olive oil.

Three Tomatoes

Cow's milk mozzarella with red and yellow cherry tomatoes and sun-dried tomato, finished with olive oil.

Land & Sea

Napoletana

San Marzano tomato, garlic, black olive, anchovy, caper and oregano, finished with basil and olive oil.

Salami

San Marzano tomato and cow's milk mozzarella, topped with Neapolitan salami, fresh basil and olive oil.

Diavola

San Marzano tomato and cow's milk mozzarella, topped with spicy Calabrian salami, fresh basil and olive oil.

Salsiccia & Friarielli

Cow's milk mozzarella with Neapolitan pork sausage and wild broccoli, the classic pairing of Naples.

’Nduja

Cow's milk mozzarella, yellow cherry tomato and spreadable spicy Calabrian pork sausage, rich and fiery.

Di Parma

San Marzano tomato and cow's milk mozzarella, topped with dry-cured Parma ham and 36-month Parmesan.

Tonno

Cow's milk mozzarella topped with yellow cherry tomato, tuna fillet and thinly sliced red onion.

Calzone Funghi

Folded and baked with San Marzano tomato, cow's milk mozzarella, cooked ham, mushroom and fresh basil.

Topping5 Tomato baseWhite pizzaEither base Vegan GlutenFishMilkPork

White

Falanghina — Terre di Valter 6 28

Greco di Tufo — Terre di Valter 7 33

Fiano di Avellino — Avellino 7 33

Red

Aglianico — Terre di Valter 6 28

Ventidue Marzo — Terre di Valter 7 33

Sparkling

T'Amo Irpinia Falanghina — Terre di Valter 6 28

Beer

Ichnusa Beer

Menabrea Bionda

Menabrea Zero Zero

Water

Acqua Panna

San Pellegrino

Juice

Organic Apple Juice

Soft Drinks

Galvanina Limonata

Galvanina Aranciata Rossa

Galvanina Arancia

Galvanina Pompelmo Rosso Bio

Mole Cola

Mole Cola Light

Coffee

Espresso

Limoncello

Home-made limoncello bottle 8

Home-made limoncello shot 3

From Naples with Love

Our Story

In 2017 I went to Naples to learn how to make pizza. I came home knowing I never would. Everyone I asked in the city sent me somewhere else. Go to Avellino, they said, and the moment I saw it I understood why. It is a small region in Campania, an hour inland, where nothing is rushed and nothing is farmed at scale. I kept going back. Claudio's family has pressed our olive oil on the same land for six generations, and Michele's has grown our tomatoes just as long. Francesco makes our sheep's cheese every morning and ages some of it in barrels of red wine. Our flour comes from one small mill. Our mozzarella comes from Caserta, from the man who supplies Franco Pepe, whose pizzeria an hour up the road has been voted the best in the world. Enzo chose our wines himself, to stand up to the smoke of the oven. Then I took a two-month course at the AVPN in Naples and learned the hard part. Pizza is not a technique you pick up. It is a craft people hand their lives to, and two months only showed me how far away I was. So Di Luca is built with the people who did. Everything here is organic and every ingredient comes from Italy. Not one is Dutch. Welcome.

Watch the film

Allergens

The fourteen declarable allergens

A filled mark means it is present. The final column marks pork, which is not an allergen. Water, Juice, Soft Drinks, Coffee and Limoncello carry none of the fourteen and are not listed. Our kitchen works with gluten, milk and fish throughout, so no dish can be promised free from traces. Please tell us before you order.

	Gluten	Crustaceans	Eggs	Fish	Peanuts	Soybeans	Milk	Tree nuts	Celery	Mustard	Sesame	Sulphites	Lupin	Molluscs	Pork
Garden
Marinara
Margherita
Margherita Bufala
Ortolana
Vegana
Quattro Formaggi
Cacio & Pepe
Three Tomatoes
Land & Sea
Napoletana
Salami
Diavola
Salsiccia & Friarielli
’Nduja
Di Parma
Tonno
Calzone Funghi
White
Falanghina
Greco di Tufo
Fiano di Avellino
Red
Aglianico
Ventidue Marzo
Sparkling
T'Amo Irpinia Falanghina
Beer
Ichnusa Beer · 33cl
Menabrea Bionda · 33cl
Menabrea Zero Zero · 33cl

1 / 3

Dine In & Take AwayCard payments only

Garden

Marinara
14
San Marzano tomato, garlic and oregano, finished with fresh basil and organic extra virgin olive oil.
Vegan
Margherita
18
San Marzano tomato and cow's milk mozzarella, finished with fresh basil and organic extra virgin olive oil.
Margherita Bufala
22
San Marzano tomato and creamy buffalo mozzarella, finished with fresh basil and extra virgin olive oil.
Ortolana
22
Cow's milk mozzarella with wild broccoli, artichoke and sun-dried tomato, finished with organic olive oil.
Vegana
22
San Marzano tomato with wild broccoli, artichoke and sun-dried tomato, finished with organic olive oil.
Vegan
Quattro Formaggi
23
Cow's milk mozzarella, sheep's blue cheese and 36-month Parmesan, finished with flakes of aged pecorino.
Cacio & Pepe
22
Cow's milk mozzarella, aged pecorino and cracked black pepper, finished with basil and organic olive oil.
Three Tomatoes
22
Cow's milk mozzarella with red and yellow cherry tomatoes and sun-dried tomato, finished with olive oil.

Land & Sea

Napoletana
22
San Marzano tomato, garlic, black olive, anchovy, caper and oregano, finished with basil and olive oil.
Salami
23
San Marzano tomato and cow's milk mozzarella, topped with Neapolitan salami, fresh basil and olive oil.
Diavola
23
San Marzano tomato and cow's milk mozzarella, topped with spicy Calabrian salami, fresh basil and olive oil.
Salsiccia & Friarielli
22
Cow's milk mozzarella with Neapolitan pork sausage and wild broccoli, the classic pairing of Naples.
’Nduja
22
Cow's milk mozzarella, yellow cherry tomato and spreadable spicy Calabrian pork sausage, rich and fiery.
Di Parma
23
San Marzano tomato and cow's milk mozzarella, topped with dry-cured Parma ham and 36-month Parmesan.
Tonno
22
Cow's milk mozzarella topped with yellow cherry tomato, tuna fillet and thinly sliced red onion.
Calzone Funghi
22
Folded and baked with San Marzano tomato, cow's milk mozzarella, cooked ham, mushroom and fresh basil.

Topping5

Key

Tomato base
White pizza
Either base
Gluten
Fish
Milk
Pork

Born in Naples Baked in Amsterdam

Straight from the oven.

Margherita

Diavola

Di Parma

Napoletana

Three Tomatoes

’Nduja

Tonno

Quattro Formaggi

Vegana Vegan

Salsiccia & Friarielli

Calzone Funghi

Something to drink.

Irpinia Aglianico

Ventidue Marzo

Greco di Tufo

Fiano di Avellino

Falanghina

T'Amo

Italian beers

Galvanina

MoleCola

Water and juice

Espresso

Limoncello

Naples.

The first bite.

Back to school.

The oven.

2,500 kilos.

The lift.

The last metre.

The day it arrived.

Still burning.

Tomatoes.

Cheese.

Olive oil.

Wine.

Vegetables.

The harvest.

Straight from Italy.

Straight from Italy.

The Hunt.

When you focus on one thing, you perfect it.

Our oven.

Made by hand.

Always from Naples.

Come sit with us.

Our dining room.

Stay a while.

Bring everyone.

The pizza arrives.The talking stops.

What never changes.

For the curious. For the purists. For those who get it.

500 reviews. 4.6 stars.

@dilucapizza

Spijkerkade 31Amsterdam-Noord

When you focus on one thing,
you perfect it.

The pizza arrives.
The talking stops.

For the curious.
For the purists.
For those who get it.

Spijkerkade 31
Amsterdam-Noord