{"id":153055,"date":"2026-08-26T11:08:32","date_gmt":"2026-08-26T11:08:32","guid":{"rendered":"https:\/\/www.europesays.com\/dk\/153055\/"},"modified":"2026-08-26T11:08:32","modified_gmt":"2026-08-26T11:08:32","slug":"the-best-ravioli-in-amsterdam","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/dk\/153055\/","title":{"rendered":"The best ravioli in Amsterdam"},"content":{"rendered":"<p id=\"lead\">There\u2019s no shortage of places to eat perfect wood-fired pizzas, but what about Italy\u2019s other pride and joy: pasta? There are plenty of places where you can order a delicious plate of pasta, but it\u2019s never quite like it is in Italy. Except at Salvatorica.<\/p>\n<p><img decoding=\"async\" class=\"single-credits-image\" src=\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/08\/Fotos-Emma-150x150-90x90.jpeg\" alt=\"Foto van culinair journalist Emma de Thouars\"\/><\/p>\n<p>Throughout my childhood, we went on holiday to Italy every year, and I never found the pasta I ate there in Amsterdam. Spaghetteria is absolutely delicious, but it still doesn\u2019t remind me of Italian summers. If you\u2019re looking for something a little more upscale, there\u2019s Toscanini: wonderfully delicious, but no, not like the pasta you buy for a few euros in an Italian piazza. You can get that a few hundred metres further on at Salvatorica.<\/p>\n<p>Rolling pasta live<\/p>\n<p>At first glance, it doesn\u2019t look like the most atmospheric restaurant. On the left is the kitchen, which looks rather thrown together. They don\u2019t bother with mood lighting, because chef Roberto Mura is making fresh pasta live while you eat. That\u2019s a little more difficult by candlelight. Seated at a large bench, he rolls and cuts the pasta right in front of you. In the kitchen, a huge pan of water is constantly bubbling away on the stove, along with a few sauces. As soon as you place your order, it\u2019s finished in the kitchen, and within no time you\u2019re the happiest person on earth.<\/p>\n<p>Family recipes<\/p>\n<p>Roberto was born in Sardinia and makes pasta according to family recipes he learned from his mother, Salvatorica. He cooks with seasonal ingredients, sourcing as much as possible himself from Sardinia. The pasta is exactly as it should be: the dough is silky smooth and the sauce deceptively simple, but as soon as you take a bite, you feel transported to Italy.<\/p>\n<p>Handwritten menu<\/p>\n<p>The handwritten menu always features around ten pastas, some of which are also suitable for takeaway. The ravioli with ricotta and lemon is a favourite, as are the gnocchi with artichoke and bottarga. But you may well miss out on those if artichokes aren\u2019t in season. Fortunately, there\u2019s always plenty of other choice. A few simple starters (melanzane alla parmigiana, burrata or caprese) and tiramisu for dessert. Sometimes happiness really can be that simple.<\/p>\n<p>No alcohol<\/p>\n<p>You really have to get your happiness from the food here, because alcohol isn\u2019t sold. Oh, and there isn\u2019t a toilet either. So don\u2019t come here if you\u2019re in the mood for a fancy night out. At Salvatorica, you come for the food. That doesn\u2019t mean the atmosphere isn\u2019t ultra-Italian, though. Roberto rolls, cuts and folds the pasta, while the one-person front-of-house team finishes it in the kitchen and places it on your table. I can easily entertain myself for hours by gazing into the kitchen. Still missing the alcohol (or the toilet)? After your meal, you can simply walk on to one of the many caf\u00e9s in the Jordaan.<\/p>\n<p>Salvatorica<br \/>Lijnbaansgracht 71<br \/>Amsterdam<\/p>\n<p>Read also:<\/p>\n<p> Geen foodnews Missen?<\/p>\n<p>Ontvang een update in je inbox<\/p>\n","protected":false},"excerpt":{"rendered":"There\u2019s no shortage of places to eat perfect wood-fired pizzas, but what about Italy\u2019s other pride and joy:&hellip;\n","protected":false},"author":2,"featured_media":153056,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[101],"tags":[199,21868,65218,71904,71903,71905,2799,71907,71906,200,1207,13333,2617],"class_list":["post-153055","post","type-post","status-publish","format-standard","has-post-thumbnail","category-amsterdam","tag-amsterdam","tag-chefs","tag-drinks","tag-favor-flav","tag-favorflav","tag-favorite-flavor","tag-food","tag-food-magazine","tag-marcus-polman","tag-netherlands","tag-people","tag-recipes","tag-restaurants"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@dk\/117161500039747746","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/153055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/comments?post=153055"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/posts\/153055\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media\/153056"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/media?parent=153055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/categories?post=153055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/dk\/wp-json\/wp\/v2\/tags?post=153055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}