Ciao a Tutti

The story

Crafted with passion, served with love

A Love for Italy, Planted in Warsaw

Ciao a Tutti was born from a simple conviction: that the spirit of Italian hospitality and the pleasure of gathering around great food deserve a permanent home in Warsaw. The founders' countless trips to Italy – visits to small farms, tastings of local products, long meals shared in good company – eventually crystallised into something real on al. Niepodległości. The name says it all: this place is open to tutti, to everyone who shares a passion for Italy and its most celebrated dish.

The Craft Behind the Dough

Neapolitan pizza is the clear focus here, and Ciao a Tutti treats it with the seriousness it demands. The dough follows an original Neapolitan recipe – water, type-00 wheat flour, yeast and sea salt – and is left to prove for 24 hours under carefully controlled conditions. The result is a crust that is thin and delicate at the centre, with airy, slightly charred rims and the characteristic blistering that signals a properly fired pie. Gambero Rosso awarded the pizzeria 2 slices in its 2025 guide, placing it among the most credible addresses for Neapolitan pizza outside Italy.

Ingredients That Speak for Themselves

The kitchen's sourcing is uncompromising. The tomato base uses only San Marzano DOP tomatoes from the Agro Sarnese-Nocerino zone. The mozzarella is fior di latte, made exclusively from cow's milk and shipped directly from Italian producers shortly after production. Salumi come from Levoni – Salame San Gennaro, Ventricina, Coppa, Speck and Mortadella with pistachio – while aged cheeses include Grana Padano 24-month DOP, Taleggio DOP and Gorgonzola DOP.

What to Order

The menu spans classics and more adventurous combinations. The Margherita – San Marzano, fior di latte, Grana Padano, basil – is the honest benchmark. The Mortadella e Pistacchio pairs Levoni mortadella with stracciatella and pistachio pesto, while the Tartufo builds on a truffle cream base with truffle salami and walnut. A daily Pizza Superiore is prepared at the pizzaiolo's discretion. Starters include a selection of Italian cheeses, focaccia with rosemary, and sautéed prawns with Ventricina and lemon zest. Desserts hold their own: the house tiramisu – called Ciaomisu – uses mascarpone, egg yolk, amaretto and a chocolate crumble, and the cannolo is filled with pistachio-ricotta cream inside a white-chocolate-dipped shell.

The Atmosphere

The founders describe the space as a place for meetings, shared meals and conversation – the kind of unhurried, convivial table culture that defines eating well in Italy. That intention carries through in the all-Italian wine list, which ranges from a Falanghina from Campania to an Amarone DOCG from Veneto, and in the attention paid to every component on the plate.