There’s something about grandmothers and food that is almost impossible to separate. Ask anyone about their childhood food memories, and chances are, a grandmother will make an appearance. Their food carries stories, traditions, and a generous amount of love. In Italy, this familiar figure is the Nonna, often at the heart of family meals and recipes passed down through generations. That same feeling of simple, comforting food came to mind while dining at Amichi, a cosy 16-seater pizzeria in Bandra that is bringing a slice of Italian neighbourhood dining to Mumbai.
Bandra’s Amichi Serves Pizzas That Feels Straight Outta An Italian Nonna’s Kitchen
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Founded by Angelo, who hails from Italy, and Mishal, a Mumbaikar of Indo-German heritage whom he met during their travels, Amichi isn’t trying to reinvent Italian cuisine. Instead, it focuses on preserving it.
The restaurant serves slow-fermented Neapolitan-style pizzas and traditional Italian recipes, with its kitchen team trained by a chef brought in from Italy. Even the name reflects its India-meets-Italy identity. “Amichi” references the Italian word for friends while also echoing “Aamchi”, Marathi for “ours”.
The intimate space takes inspiration from neighbourhood restaurants in Italy, where meals are less about rushing through courses and more about settling in for a while.
What We Tried
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We began with the Fiori Di Zucca, delicate zucchini flowers filled with creamy ricotta and gorgonzola, layered with basil and pesto genovese and finished with Parmesan. The combination brings together creamy, salty, and herbaceous notes without making the dish feel overly complicated.
Then came the Margherita, arguably the pizza that every Neapolitan-style pizzeria should get right. Amichi keeps it classic with slow-cooked tomato sauce, fiordilatte mozzarella, basil, and extra-virgin olive oil. The simple topping lets the pizza base and ingredients take centre stage.
Our half-and-half pizza gave us two very different combinations. The Wild Mushroom Napoli came loaded with wild mushrooms, fiordilatte, Parmesan, roasted garlic and fresh herbs, finished with olive oil and truffle oil. Earthy and aromatic, it is the one to pick if you like your pizza with a little more depth.
The other half featured Parma ham, fiordilatte, fresh arugula, basil, and extra-virgin olive oil. The salty Parma ham paired nicely with the peppery freshness of arugula, making this a lighter contrast to the mushroom-heavy half.
For dessert, the Panna Cotta kept things elegant with silky vanilla cream and caramel sauce, making the basil the showstopper addition. Meanwhile, the Tiramisu Profiterole brought together tiramisu cream, coffee notes and cocoa ,for a slightly more playful finish.
We also tried the Upside Down Latte, made with honey butter-infused milk, espresso, and cold foam. It is sweet, creamy, and a fun departure from your everyday latte.
Also Read: Bandra’s ROST Turned French Toast Into A Whole Cuisine And We’re Not Over It!
The Verdict
Amichi doesn’t need unnecessary twists to make Italian food interesting. Its charm lies in doing the classics with restraint, from slow-fermented pizza to familiar Italian desserts. The tiny space, traditional recipes, and emphasis on quality ingredients all add to that neighbourhood-restaurant feeling. And perhaps that is what makes Amichi stand out. It doesn’t just serve Italian food, it tries to recreate the comfort and familiarity associated with it.
A little bit of Italy, tucked into Bandra, and that we suggest to visit asap!
Cover Image Courtesy: Tammanah, Supplied
FAQs
Is the kitchen team trained in Italy?
The kitchen team was trained by a chef brought in specifically from Italy, to ensure the techniques and recipes stay true to their Neapolitan and Italian roots.
How many seats does Amichi have? Amichi is an intimate 16-seater, designed to recreate the feel of a small neighbourhood restaurant in Italy rather than a large dining hall.
