Neapolitan Pizza
I.48 hours of slow fermentation. Then 90 seconds at 450° inside our Moretti Forni electric deck oven — precise heat, consistent bake, a blistered airy cornicione every time.
Vera Pizza Napoletana
Fresh Mozzarella✦00 Flour✦Olio Extra Vergine
Two crafts, one kitchen
Pizza from the fire.
Pasta from the hand.
Pasta Fatta a Mano
II.Rolled, cut, and shaped each morning at the marble counter. Tagliatelle, paccheri, gnocchi — paired with sauces simmered low and slow from family recipes.
La scienza del gusto
The science behind every bite.
Four small obsessions that make pizza and pasta unforgettable.
01
Maillard reaction
Why the cornicione tastes like a campfire.
Above 140 °C, amino acids in the dough collide with reducing sugars to forge hundreds of new aromatic molecules. Our Moretti Forni runs at 450 °C — the crust browns in seconds, locking in toasted, almost smoky notes before the inside ever dries out.
02
Glutinin × Gliadin
48 hours of slow fermentation, explained.
Cold-proofing relaxes the gluten matrix and lets wild enzymes pre-digest starches into sugars and free amino acids. The dough turns silkier, more digestible, and bakes into that signature airy honeycomb that snaps under a knife.
03
Starch gelatinization
Pasta water is liquid gold.
As pasta cooks, starch granules burst and dissolve into the water. A ladle of that cloudy water emulsifies oil and cheese into a glossy sauce that clings — it's chemistry, not magic, behind a perfect Cacio e Pepe.
04
Capillary action
Why bronze-die pasta holds sauce.
Bronze extrusion leaves microscopic ridges and pores across each strand. Those imperfections create thousands of capillaries that wick sauce up the surface — every bite carries flavor instead of pooling at the bottom of the bowl.
La nostra storia
Tradition in the dough. Precision in the bake.
Pull up a chair from 8 AM. Espresso pulled the right way, eggs Benedict, fresh pastries, shakshuka and pancakes — an Italian morning by the canal at Reem Central Park. By evening the oven fires for pizza, pasta and the dolci that Abu Dhabi has come to love.
Read the JournalCosa dicono
5.0 from our guests
Google Reviews
"The margherita is the best I've had outside of my nonna's kitchen. Cornicione perfect, soft and blistered. The electric oven really delivers."
Giulia M.
2 weeks ago
"Handmade pasta done right. The paccheri al ragù tasted like Sunday at home. Service warm, wine list small but smart."
Luca R.
1 month ago
"Modern, clean room — but the food is properly traditional. Reserve ahead, it fills up fast. Worth every euro."
Sophie D.
1 month ago
Vieni a trovarci
Find us on Al Reem Island.
Address
Al Reem Central Park
Al Reem Island, RS3
Abu Dhabi, UAE
Phone
+971 50 406 8296 · Mobile / WhatsApp+971 2 551 9660 · Landlineinfo@ventunoitalia.com
Hours
Sun – Thu · 08:00 – 00:00
Fri – Sat · 08:00 – 00:30
Open in
Get DirectionsVentuno
Al Reem Central Park
Al Reem Island, RS3 · Abu Dhabi
Sun – Thu · 08:00 – 00:00
Fri – Sat · 08:00 – 00:30
Domande
Questions people ask.
Where is Ventuno located in Abu Dhabi?
Ventuno is at Al Reem Central Park, Al Reem Island (RS3), Abu Dhabi, on the canal side of the park.
What kind of Italian food does Ventuno serve?
Neapolitan pizza baked at 450 C after 48 hours of slow fermentation, handmade pasta rolled fresh each morning, Italian breakfast, salads and desserts.
Does Ventuno serve breakfast?
Yes. Ventuno opens at 8 AM daily with espresso, eggs Benedict, fresh pastries, shakshuka and pancakes.
Does Ventuno deliver on Al Reem Island?
Yes. Ventuno delivers across Al Reem Island and the surrounding areas of Abu Dhabi through the major food delivery apps — search for Ventuno in the app you already use. For large or group orders, message us on WhatsApp at +971 50 406 8296.
Is Ventuno family-friendly?
Yes. Ventuno is family-friendly and sits inside Reem Central Park.
What are Ventuno's opening hours?
Sunday to Thursday 8:00 AM to 12:00 AM, Friday and Saturday 8:00 AM to 12:30 AM.
Can I book a table at Ventuno?
Yes, reserve at ventunoitalia.com/reservations or on WhatsApp at +971 50 406 8296. The kitchen fills up by 7 PM, so booking ahead is recommended on weekends.
A tavola
Mangia bene,
ridi spesso, ama molto.
We hold tables for walk-ins, but the kitchen fills up by 19:00. Reserve ahead — especially on weekends.
Reserve a Table