Amin Allo cycled all over the world, learning the power of silence and how to listen to his body before returning home to open this pizzeria with his wife Olla. Located in the courtyard of their home in the Druze village of Isfiya, is open only on Fridays and guests must have a reservation. Once a hidden gem, the pizzeria now has a large following both with locals and diners visiting from overseas.
The pizzeria relies on a sourdough base that Amin meticulously created from three Italian flours and two varieties he grinds himself. Baking takes place in a wood-burning oven, allowing the pizza to absorb a smoky essence that’s reminiscent of Amin’s childhood — his grandmother had a homemade oven made with bike spokes, clay, and straw. Like the flour, the toppings are a mix of imported goods from Italy like cheese, anchovies, and olive oil, and locally-grown and house-made ones.

Making a pizza, Photo: Noam Priesman

“Amidst the insistence on imports, there exists a parallel world here that insists on self-production,” remarks Hila Alpert. “The herbs are sourced from the small greenhouse the couple built in the yard. And the fiery hot jalapeno peppers and basil for pesto, serve as a base for slices of eggplant and zucchini on the Sicilian pizza. Amin crafts his sausages, salami, and pepperoni at home using a blend of beef cuts purchased from Safi in Daliyat al-Karmel — ‘a butcher who raises his flock alone,’ as he emphasizes. This is also where the meat is sourced for the dazzling dish that fuses Italian pizza with lahmacun — a pastry introduced by the Ottomans and adapted in Arab and Druze villages across the country.”
No alcohol is served as Olla is religious. For dessert, she offers zarad cookies she bakes with her little sister—crispy treats made with olive oil, sesame, and an array of spices. These cookies encapsulate forgotten flavors from her childhood near Mount Carmel.