La nostra storia
OUR
story.
One family recipe.
Fifty years of sourdough.
From Italy to Abu Dhabi.
Where it began
Grandma Antonia
It started
with Antonia.
In 1972, Grandma Antonia created a sourdough that would become part of the family.
Refreshed week after week and passed down through generations, the sourdough became a family heirloom — one that still lives inside every Antonia pizza today.
“Some recipes aren't written down.
They're passed on.
The dough
72
hours.
Good things take time.
Antonia's pizza dough is naturally fermented for 72 hours using the family's sourdough, Italian flour, olive oil, salt and plenty of patience.
Meet the chef-owner
MEET
Simone.
For Simone Federici, Antonia began long before there was a restaurant.
Growing up in Abruzzo, Italy, Simone discovered his passion for cooking at thirteen in his grandmother Antonia's kitchen.
Years later, that same approach to food — simple recipes, good ingredients and respect for tradition — became the foundation of Antonia.
Simone FedericiThe journey
BORN IN ITALY.
Raised in Abu Dhabi.
The beginning
Mamsha
Al Saadiyat
Antonia opens its first home on the Saadiyat beachfront.
A new neighbourhood
Antonia
Trattoria
Al Zeina becomes Antonia's second neighbourhood home.
A little more chic
Antonia
Chic
A new expression of Antonia arrives at The Galleria.
Beyond Abu Dhabi
Hello,
Dubai
Antonia brings its Roman classics to Mall of the Emirates.
Still growing
The story
continues.
From Abu Dhabi to Dubai, always the Italian way.
Our philosophy
SIMPLE
FOOD.
GOOD
INGREDIENTS.
No shortcuts.
Italian food doesn't need to be complicated. It needs good ingredients, proper technique and recipes worth protecting.
From pizza al taglio to pasta cooked al dente, Antonia keeps things honest, generous and unmistakably Italian.
