ristorazione — Utrecht · Paesi Bassi
In Utrecht, in a district of red-brick houses and quiet canals, an Italian pizzeria has built something over years of work that goes beyond nostalgia: a method, a raw material, a recognition that comes from across the Netherlands.
On the threshold of Jan van Scorelstraat, it's immediately clear why La Lotta was named the best pizzeria in the Netherlands 2025/2026. This is no token title: it is recognition of a method brought to Utrecht with the same seriousness with which it is born in Naples or Rome, and which has found a home here.
The dining room tells the story of a place that has grown over the years without losing its character. "LaLotta is a tradition in Utrecht by now," writes one longtime regular. Hospitality is part of the project: service is handled with the same care given to the dough, and those arriving from Rome feel right at home.
In the kitchen, everything revolves around a dough that ferments for at least forty-eight hours: sourdough starter, organic flours and a blend of ancient Roman grains stone-milled by the De Windotter mill, founded in 1732. The result is a light, digestible base that, customers say, is hard to find even in Italy.
A dish that carries with it the story of an eighteenth-century mill and the precision of those who make no compromises. The page tells the rest.
