Amalfi Pizza is welcoming Hurricane Florence evacuees by inviting individuals and families to come and enjoy a meal for whatever they feel they can pay on the food portion of their bill (excludes alcoholic beverages). This offer is valid to anyone in town from mandatory evacuation zones. Guests only need to ask for a manager and show a valid ID from one of the areas affected.

“Our family here at Amalfi understands the struggles that our evacuee friends and families are experiencing,” says founding partner Stephen de Haan. “It is our way of welcoming evacuees to our city and the Amalfi family with a warm meal to make them feel at home.”

Amalfi Pizza has been named “Best Pizza in America’s Biggest Cities” by Food Network and a “must-try Atlanta Pizzeria” by Zagat. Open seven days a week for lunch and dinner in downtown Atlanta, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6,000-pound wood-burning brick ovens imported from Italy. The 170 seat dining room has large semicircular booths, custom wrought iron chandeliers along with Juliet balconies overlooking an Italian-inspired entryway. It features an authentic Italian menu that includes Neapolitan-style pizzas as well as original appetizers, fresh salads, delicious pasta dishes and traditional desserts.

Originating in and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds. In addition to traveling to Naples and throughout the entire region to find the best ingredients, owners Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi, established in 1830, and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, have allowed their passion for food to develop into the skills necessary to bring this historic, simple, and beautifully executed street food to Atlanta.

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