Donna Mamma is one of Budapest's traditional yet innovative Neapolitan pizzerias in the heart of the city centre. Opened at the end of 2019, the pizzeria's quality has been assured from the start, with the professionally acclaimed (Dining Guide Top 10) Bamba Beef Burger Bar and Michelin Plate Award-winning Hoppá! Bistro, who were so enchanted by Pizza Napoletana that they decided to build a cool brand here at home after successfully completing a course in Naples.
The course was held by an association that is perhaps not so well known in this country, the AVPN (Associazione Verace Pizza Napoletana), the Naples Pizza Association. Their mission is, among other things, to work with all the pizzerias in Naples that subscribe to these standards, to educate and disseminate knowledge, cultivating tradition and quality to the highest level. Last but not least, Neapolitan pizza is now a World Heritage Site, so it is a special focus wherever you can get this fantastic food. For us, it was a no-brainer to go in partnership with the association and with their professional support, which includes, for example, the personal presence of an excellent trainer (Giulio Abussi) who has been there when the best pizzerias opened all over the world and who has helped us a lot and has been supervising our journey ever since. Of course, we don't mess around with the ingredients either: we use high quality Italian hams, cheeses, flour and tomatoes - one of the guarantees of high quality.
The AVPN has a quality assurance system, and those who meet the very strict rules can use the association's logo to prove that they meet the highest possible standards, such as making their own pizza dough with only four ingredients, slow-rising it by hand, stretching it and baking it in a 450 degree oven in 60-90 seconds. We were the second pizzeria in Hungary to achieve this accolade in spring 2020, making Donna Mamma one of just over 900 AVPN registered pizzerias!
Since then, we have continued to train our team with ongoing professional training, and our ever-changing monthly specials and additional options (vegan menu) ensure that the Donna Mamma experience never gets old.
It's clear that we're building on a solid foundation, but we're not stopping there: just as we burst onto the domestic burger scene with Bamba Marha, that's exactly what we're aiming to do with Donna Mamma: surprising toppings, exciting combinations and, of course, fantastic flavours.
Here are the various articles and writings about Donna Mamma that we are very proud of!
“Gastroblogger Jani Jancsa, an expert on artisanal burgers and the creator of the Bamba Beef Burger restaurant chain, has paddled into new waters: in December, he opened Donna Mamma with fellow owners Bálint Kazár and Gergely Szabó, whose concept is based on the original Neapolitan pizza.”
“Another restaurant in the capital, Donna Mamma Pizza Napoletana, has also received a similar prestigious gastronomic recognition, being awarded the AVPN (Associazione Verace Pizza Napoletana), the Naples Pizza Association’s certification for the best traditional Neapolitan pizza restaurants.”
“There are fewer than 850 AVPN-certified pizzerias in the world and just over 300 in Europe, and Donna Mamma was the second in Hungary to receive this recognition, which is a huge achievement in terms of both gastronomy and national image.”
“There is currently only one pizzeria in the city that can boast of having earned the distinction of being a Neapolitan pizza of origin, but it probably won’t stay that way for long! At Donna Mamma, everything is in place for Jani Jancsa and his team to achieve AVPN certification.”
“Donna Mamma hasn’t even been open for a year, but it’s already officially one of the best. The Bamba Marhas must know something, because it’s also their work, Jancsa Janis are among the best not only in burgers but also in pizza, and these are not just big words but empty words, they really know the business perfectly and always pay attention to high quality.”
“The Donna Mamma Pizza Napoletana in Budapest has been awarded the AVPN (Associazione Verace Pizza Napoletana) certification.”
“The Donna Mamma Pizza Napoletana in Budapest has been awarded the AVPN (Associazione Verace Pizza Napoletana) certification.”
“More specifically, Neapolitan pizza. The real Neapolitan pizza. Because anyone can call their pizza Neapolitan, but real, certified Neapolitan pizza is in short supply in the city. Two in particular. But there are no more in the country, and few in the surrounding countries have obtained the necessary certification – awarded by the Neapolitan experts.”
“The Donna Mamma Pizza Napoletana in Budapest has been awarded the AVPN (Associazione Verace Pizza Napoletana) certification. The preparation of the genuine Neapolitan pizza, which is a World Heritage Site, is subject to strict rules: for example, it cannot be more than 35 centimetres in diameter, the centre cannot be thicker than 0.25 centimetres and it can only be prepared in an oven at 430-480 degrees Celsius in just 60-90 seconds. This means that two pizzerias in Hungary are now AVPN certified.”