About us

April 24th, 2016 As you pass the Diemen-Zuid station, towards the Bergwijk Park, the delicious smell of fresh pizza dough enters your nose.

Margherita Tutta la Vita is found on the Silver Gull Road. Half a year ago, Stefano began making fresh pizzas in two wood stoves located in his Piaggio. Almost every resident, student or employee in the neighbourhood knows the pizzas that are freshly prepared for your nose. We were curious about Stefano’s story and asked him if he wanted to share his passion with us.

Perfection is not accepted if there is nothing more to add, but when there is nothing left to take away.

How did Margherita originate?
I worked for a boss but earned little money. Making the best pizza has always been a passion. I knew that I wanted to do something about it and so was the plan for a food truck. My mother sent me some money from Italy to accomplish my goal and then, a year and a half ago, Margherita Tutta la Vita was a fact.

Was it your mother who taught you how to make a good pizza?
No, maybe a little bit. For the most part, I have learned to bake pizzas. I lived in Italy for 20 years. The crazy thing is that I never really made a pizza myself. But she did teach me to cook, the best dish they learned to learn is lasagne. Lasagna Bolognese, perfect!

Is there a reason that you have pizzas like Amico Gio and Merlina?
Say … Say. Merlina is my mother. Gio is an amico of us and his favorite pizza got his name. Mario is my father. Sarrenzano is the village in Italy where I come from and the favorite pizza of most customers. My favorite pizza always stays classic Margherita!

The dough is very important. That should rise at least 20 to 24 hours. The temperature during raising must be average, not too cold and not too hot. The perfect pizza bake you in a wood oven with a very high flame, with a temperature around 350 degrees. And finally: the perfect pizza must be invested with fresh mozzarella and homemade tomato sauce of the best tomatoes. Semplice e perfetta!

Do you have to be Italian to make real good pizzas?
Nee. Lacht. No. But I think it’s easier for Italian. They grew up with pizzas and in Italy you are surrounded by pizzas throughout your life. A Spaniard or Brazilian can also make delicious pizzas. Also they can learn, maybe it takes some extra time. And it’s also ‘amore’. If you really have love for the dough and for the preparation of a pizza, your origin does not matter. With much love everyone can become the best pizza maker in the world.
When I started making pizza, my goal was to make him taste as the best pizza I have ever tasted in Italy. To me, that has now been achieved. It’s like a marathon. You work towards your goal, and if that goal has been achieved, it gives a very satisfied feeling.
The most beautiful compliment I recently received from an older, Neapolitan man. He ordered a pizza and left. A few days later he suddenly returned to me “Guaglio!” He called. “Those pizzas taste the same as in Naples”. Those words really moved me.

What’s the best thing about your work?
To prepare real Italian pizzas with this small foodtruck and to taste them every day by so many different people.