About us
April 24, 2016. As you walk past the Diemen-Zuid train station, heading toward Bergwijkpark, the delightful aroma of fresh pizza dough reaches your nose.
Margherita Tutta la Vita can be found on Silver Gull Road. Six months ago, Stefano began preparing fresh pizzas using two wood-fired ovens built into his Piaggio vehicle. Nearly every local resident, student, or employee in the area is familiar with the pizzas, which are prepared fresh right before your eyes. We were curious about Stefano’s story and asked him if he would share his passion with us.
How did Margherita originate?
I worked for an employer, but I didn’t earn much. Making the absolute best pizza has always been my passion. I wanted to change that, and that’s how the idea for a food truck came about. My mother sent me some money from Italy to help me achieve my goal, and a year and a half ago, 'Margherita Tutta la Vita' became a reality.
Did your mother teach you how to make a good pizza?
No, perhaps just a little bit. I largely taught myself how to make pizzas. I lived in Italy for 20 years. The funny thing is that I never actually made pizzas myself while I was there. But my mother did teach me how to cook; the best dish I learned from her is lasagna. Lasagna Bolognese – perfect!
Is there a reason behind the names of pizzas such as 'Amico Gio' and 'Merlina'?
Well... let’s see. Merlina is my mother. Gio is a friend—an 'amico'—of ours, and his favorite pizza bears his name. Mario is my father. Sarrenzano is the village in Italy I come from; the pizza named after it is the favorite among most of our customers. As for me, my personal favorite will always be the classic Margherita!
The dough is crucial. It needs to rise for at least 20 to 24 hours. The temperature during this rising process must be moderate—neither too cold nor too warm. The perfect pizza is baked in a wood-fired oven with a high flame and a temperature of around 350 degrees. And finally, the perfect pizza must be topped with fresh mozzarella and a homemade tomato sauce crafted from the very best tomatoes. Semplice e perfetta!
Do you have to be Italian to be able to make really good pizzas?
No. (Laughs). No. But I do think it’s easier for Italians. They grow up with pizza; in Italy, you’re surrounded by pizza your entire life. That said, a Spaniard or a Brazilian can also make delicious pizza. They can learn to do it too, even if it might take a bit more time. And it’s also about ‘amore.’ If you truly have a love for the dough and for the process of preparing a pizza, then where you come from doesn’t matter. With enough love, anyone can become the best pizza maker in the world.
When I first started making pizzas, my goal was to make them taste exactly like the best pizza I had ever eaten in Italy. As far as I’m concerned, I’ve achieved that now. It’s like a marathon: you work toward your goal, and once you reach it, it brings an immense sense of fulfillment. The best compliment I’ve received recently came from an older Neapolitan man. He ordered a pizza and then left. A few days later, he suddenly returned: “Guaglio!” he exclaimed. “These pizzas taste exactly like the ones in Naples.” Those words really touched me.
What is the best part of your job?
To prepare authentic Italian pizzas from this small food truck and have them tasted by so many different people every single day.
