Sicilian pizza, Vltava views, and gelato: Amunì is the endless summer we need

Massimo Giuliana is a Sicilian with a knack for opening successful European pizzerias. From Bologna to Bruges, where his Amunì concept was born, and finally in Prague, where he opened the first Berberè-style pizza spot in Břevnov.

Amunì, which later moved to the pizza paradise that is Vinohrady, is now staking a claim in tourist territory. Anyone looking for a place to eat near the Charles Bridge or simply an excuse to extend their summer holidays as autumn sets in will welcome the second location on Smetanovo nábřeží.

Here, Giuliana, together with an authentic pizzaiolo from Sicily, has crafted a menu that features not just classic pies from slow-leavened dough (Margherita, Napoli, Quattro Formaggi), but also upper-crust toppings such as guanciale (dry-cured pork jowl) from the Nebrodi mountains, taleggio cheese, and Sicilian capers from the island of Pantelleria.

At Amunì, however, it’s all about the base: a sourdough crust made from Giuliana's slow-rise dough recipe, using flour ground with a millstone.

Even though the dough originates from the same recipe, different pizzas arrive differently shaped. Gourmet pizzas have a higher, crispy edge than the classic Italian pizza: the pizza with dry-cured San Daniele ham, burrata cheese, and sweet fig mustard tops among them. Other nice slices: pumpkin cream sauce pizza with mushrooms, toasted hazelnuts, and garlic oil; Quattro Formaggi with Fior di latte mozzarella, gorgonzola, smoked cheese, taleggio cheese, honey, and walnuts.

Sourdough is also featured on the starter menu, such as the bruschetta with cherry tomatoes, stracciatella cheese, lemon peel, and Italian bacon. A pasta menu includes pasta carbonara or lasagna classica. Desserts are cannoli siciliana, pistachio tiramisu, and authentic gelato which is served from the restaurant’s attached gelateria and tavola calda (a hot table, open late-night selling pizza).

"Italian gastronomy is a combination of simplicity and quality ingredients. We don't do anything special, we just stick to this principle. That's why, in addition to pizza, we also started making real Italian gelato. We regularly go to Italy, where we follow trends and then bring them to Prague," says Giuliana.

If you go for the pizza, the gelato window will make you a frequent customer. Fifteen regularly rotating flavors, including traditional Italian favorites such as hazelnut, Malaga, and Zuppa Inglese, a custardy take on an English trifle, are all made directly on the premises on Smetanovo nábřeží. It's some of Prague's best, if not the best.

While its sweeping riverside views may capture the essence of Old Town, Amunì’s red brick floors, wicker chairs, olive trees, and open pizza kitchen create a distinctive Mediterranean vibe – a slice of Palermo in Prague.