AMA officina della pizza In Ancona

The best pizza I've ever eaten in my life. We used to live in Anocna and would go there every time. The couple who created this place are wonderful. I dream to go back to Ancona just to eat their amazing pizzas, drink their fabulous wine and indulge in their desserts.

Delicious pizza, light (3 days of leavening) and with innovative flavours, informal and pleasant environment... For an evening in the company of friends or with your partner. Well done guys!!!

Locale carino, caldo e raccolto, diverso dalla solita caotica pizzeria. Menù con una scelta di pizze abbastanza limitata, ma gusti particolari. Dall’impasto si coglie bene la qualità delle materie prime e della preparazione, ma le pizze con il pomodoro tendono a bagnare molto la zona centrale, rendendola per niente croccante e un po’ “acquosa”. A livello di gusto le pizze non hanno convinto il nostro tavolo e, se si considera il costo decisamente alto, questo non invoglia a tornare. Discreta scelta di birre, anche particolari; assenza di stuzzicherie. Servizio cordiale.

Small environment. Fast service. But I expected pizzas of higher quality compared to the prices.. we ordered the From Earth with love pizza.. but not even a trace of the truffle and the edge was pierced and burnt.. It had to be replaced due to the cost of the pizza.

Ambiente piacevole, pizza buona con qualche accostamento originale, buona scelta di birre artigianali. Servizio cortese. Meriterebbe 4 stelle, ma i prezzi sono del tutto ingiustificati.

Phenomenal! The pizza was fantastic and the husband and wife that run it were amazing. So sweet and an amazing experience.

Nice and welcoming place with very friendly staff. Amazing pizza and very good beer.

As soon as you enter this place you are enveloped by the smell of Bread Crust, a bit like when you put your nose in a glass containing an Ancestral method. An industrial environment with vintage tones. The speakeasy atmosphere is a very rare added value. Here Andrea and Marica really do a lot at Lavoro, between service, cooking and research of raw materials. 60 hours of leavening make the dough soft but crunchy enough that the pizza won't fall apart even in front of his majesty "Mozzarella di Bufala". In 20 years of my presence in this sector, I have never come so close to perfection, it is no coincidence that I am among the 50 top pizzas in Italy and two Gambero Rosso 2024 segments. Eating a Fornarina base and believing that there is mozzarella somewhere to make it soft and digestible is a strange sensation to explain. Congratulations to these two scientists of Gourmet and conviviality. In addition to pizza you will find a good selection of beers and craft breweries. Have a nice meal everyone from the Digital Host

Very nice place, welcoming and not chaotic, the room is not too large but very well furnished, very kind and knowledgeable staff. Here we only eat pizza, they have no side dishes or fried foods, the expectation was very high and if I have to say that I was one hundred percent satisfied I would be lying, for the price of the individual pizzas I would have expected much more. The pizza has a high crust but is thin in the centre, ours were not aesthetically beautiful but the flavor was good, fragrant and digestible, so/so sweet. Overall an excellent pizzeria but not excellent.

Good pizza, very expensive. The problem is that at these levels you expect perfection, but instead it was terribly hot as they didn't have the air conditioners on because they wanted to take advantage of the outside wind. Every slice of pizza is an incredible sweat. Gross errors. Summer 24