About us

Pizzeria "Da Nino" exists since 2018, and the craftsman is the Egyptian Nabil Farouk, who studied and worked in Italy, and is known to everyone as Nino. It was there that Nabil gained experience and became a pizza instructor in the art of all types of Italian pizza: Pizza in pala, Pizza in teglia, gluten-free, Neapolitana, Romana. In Italy, he tried the delicious dough at Gabriele Bonci or the Salvo brothers, and there he met his wife. 

The enterprising Bulgarian woman who points to another appetizing piece of the world map - Sofia. Nabil says about the similarities between Egyptian and Bulgarian cuisine:

"The most important part of a pizzeria's job is creating (kneading) the dough," and at Da Nino it rises for 72 hours.

"And to do it with passion. The dough feels the pizza maker's hands, so hands free of negative energy are especially important to the process.”

An indispensable tool in the whole ritual is the dough mixer. For a pizza to be really good, the dough must be well-leavened, topped with high-quality ingredients and baked the right way.

The owner says that his favorite pizza is Marinara - simple, but very tasty, made with quality products, tomato sauce, garlic, basil and extra virgin olive oil.

Another important component, besides the dough and the pizza maker's hands, for the good taste of the pizza is the baking oven. The fire that ennobles the ingredients and makes the chemistry between them happen!

After the successful first opened pizzeria at Vitosha Blvd. 4, which offers pizza "on a tray" or pizza in teglia, which, in addition to the good dough, wins customers with the variety of its fillings, in the summer of 2021. a second pizzeria was opened - Da Nino 2, on Slaveykov Square. 

In the pizzeria on Slaveykov Square, there are two types of pizza: on the right is the open window, from which again pizza taglia is offered for take-out or takeaway. The dough and fillings are preserved, as is the variety.

On the left is the restaurant, which is the Pinsa Romana's reserved location. Pinsa comes from pinsere, which means to press and spread the dough with the hand. Pinsa Romana is primarily the result of the main component of the pizza, namely the "Di Marco" flour, which is a mixture of wheat, soy, rice plus yeast, combined with the pinsere technique. Roughly speaking, its dough is very close to focaccia. The result is the comparison of pinsa to a cloud: thin and crispy dough on the outside, and very soft and light on the inside.

Usually, this pizza is offered not in the shape of a circle, but in a round shape, on a board. That's how it's served at Da Nino. There are 20 toppings to choose from, with a new "pizza of the day" every day. The tomato sauce is the best possible - from San Marzano tomatoes.

For a more complete lunch or dinner, the Da Nino 2 pizzeria menu also has several salads and desserts. Good wine is an integral part of the delicious food. Selected wines of famous wine cellars are available.