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Ammazza Restaurant Review: A 100-year-old building has been artfully reclaimed and refitted with a pair of wood-burning Forno Bravo pizza ovens to create Ammazza. Long communal tables crafted from rescued antique lumber line the center. All of the food is easily shared, from antipasti such as meatballs in a San Marzano tomato sauce to the huge stuffed pizza filled with cheese, topped with tomato sauce and fried, rather like calzone. The latter, pizza fritta, is a rarely seen dish, made with fior di latte, ricotta and basil (our choice) appropriately called "Semplice"; the "Carnosa" comes with meats. For dessert, the "pasta fritta con cannella" (cinnamon) is reminiscent of Spanish churros or buñuelos with their dusting of sugar. While there are some interesting wines, we think the beers are more appealing, especially the Georgia craft beers (Jailhouse and Wild Heaven) on draught. Note the generous offering of Wisconsin's Sprecher sodas.