Si Nonna’s Makes Its Debut in Ahmedabad — A Slice of Naples and Authentic Sourdough
Ahmedabad, Si Nonna’s, India’s beloved destination for authentic sourdough Neapolitan pizzas, is thrilled to announce the opening of its 22nd outlet and its very first in Ahmedabad, marking the brand’s expansion to its 7th city.
Known for crafting artisanal pizzas with a 48-hour fermented sourdough crust, Si Nonna’s brings the rich flavors of Naples to one of India’s most dynamic and innovative culinary landscapes.
Why Ahmedabad? A City That Craves Innovation
Ahmedabad has long been known for embracing creativity and innovation, making it the perfect location for Si Nonna’s next chapter. With its food enthusiasts constantly seeking novel dining experiences, the city provides apt ground for culinary exploration.
“We are excited to bring our signature offerings to Ahmedabad,” shared Ayush Jatia, the visionary behind Si Nonna’s. “Ahmedabad’s vibrant food culture thrives on innovation and authenticity. We believe our handcrafted sourdough Neapolitan pizzas, combined with immersive dining experiences, will strike a chord with the city’s food lovers.”
Si Nonna’s, India’s premier destination for sourdough Neapolitan pizzas, is inspired by traditional recipes from Naples. The brand prides itself on using premium, locally sourced ingredients to create an artisanal experience unlike any other.
More Than a Meal: An Interactive Dining Journey and Make Your Own Pizza
What sets Si Nonna’s Ahmedabad apart is its live open kitchen, a captivating culinary stage where guests can witness the artistry behind every pizza. Adding a unique twist to this sensory experience, the outlet offers an engaging “Make-Your-Own-Pizza” activity. Food lovers can step into the role of a pizzaiolo, choose from a variety of premium ingredients, and craft their own personalized pizzas.
This hands-on experience goes beyond dining, making every visit to Si Nonna’s a creative, unforgettable journey of taste and craftsmanship—just what Ahmedabad’s ever-curious palate craves.
