Along with the finest ingredients, ‘NAMO also recruited some of the finest pizza masters (pizzaiolo) along the way. They arrived in Saigon last year, armed with generations of experience. The cast of Naples-native pizzaiolo working at ‘NAMO are true pizza masters and sit on the board of the world’s most prestigious pizza organization, the Union of Traditional Pizza Restaurants (UPTER). Having been making pizza since they were children in their mother’s kitchens, nobody knows the art of a good pizza, quite like they do.
Alongside the pizzas, ‘NAMO boasts a carefully curated menu of pasta and mains dishes, devised by another Italian-born maestro, Executive Chef, Mr. Ivan Barone. He has put together a menu of authentically prepared hand-made pastas and carefully cooked meats. The squid-ink crab tagliolini has already become a ‘NAMO classic, as have the veal fettucine and the baby chicken diavola, inspired by a recipe belonging to Ivan’s grandmother.