Recent social media posts
02/05/2026
Some people sell ingredients.
Some people preserve legacy.
With Antimo Caputo, I’ve always valued more than the flour. I value the friendship, the trust, and the connection to a craft that has fed generations.
From Naples to Auckland, respect travels farther than any shipment ever could.
Certain photos are not pictures.
They are chapters. 🇮🇹🤝🇳🇿🍕
01/05/2026
Some meals feed hunger.
Some moments feed memory.
The oven did its part… then the sunset arrived and finished the masterpiece.
Golden light on blistered crust, molten mozzarella, tomato kissed by fire.
For a few quiet minutes, the table held more than pizza.
It held warmth, pause, and the kind of beauty that asks nothing except that you notice it.
A reminder that greatness is often simple:
flour, fire, light… and the right people around it. 🍕🌅
27/04/2026
At Dante’s, we show the truth.
Empty plates.
Because the food was too good to survive.
The hands that cleared them are still there.
Laughing. Reaching for another glass. Telling one more story before they leave.
Because we don’t serve pictures.
We serve moments that disappear bite by bite.
Anyone can style a full plate.
Not everyone can earn an empty one.
At Dante’s by Enis Baçova, the real beauty begins after the last slice is gone.
24/04/2026
Behind every great pizza, there is a decision long before the oven.
For me, that decision has always been Flour. 🇮🇹
Not just flour, but heritage from Naples. A century of milling knowledge. Consistency you can trust. Strength where it matters. Elegance where it counts.
When you work at high level, ingredients are not random. They are partners. Caputo has been one of mine. Helping shape doughs that rise with character, bake with beauty, and land light on the stomach.
Many see the pizza.
Few understand what begins the pizza.
Respect to a mill that has helped generations of pizzauoli turn craft into something unforgettable.
From flour comes structure.
From structure comes freedom.
From freedom comes greatness.
20/04/2026
They called it the most expensive “tomato and cheese” pizza in New Zealand.
That’s fair, if you only see toppings.
But what sits in front of you is not priced by tomato and cheese alone. It is priced by years of refinement, world-recognised standards, premium imported ingredients, natural fermentation, and the discipline required to make something simple exceptionally well.
Anyone can add tomato and cheese to dough.
Very few can turn those same ingredients into something people remember.
Price is visible. Value is tasted.
12/04/2026
Not every tomato deserves the fire.
Nolano San Marzano DOP does. 🔥🍅 Nolano
10/04/2026
War in Lebanon is not a headline.
It is a heartbeat interrupted.
It is the sound of a spoon left in a cup of coffee that will never be finished.
It is a phone that keeps ringing under rubble, long after the voice on the other end is gone.
It is a mother who knows — before anyone tells her — because silence has a shape she recognizes.
This is not strategy. This is not geopolitics.
This is a child learning to read the sky not for stars, but for danger.
This is a father standing in a doorway that no longer has a home attached to it.
This is a country trying to remember what peace feels like… and failing.
Lebanon has always been a place of life — loud, generous, unapologetically alive.
Tables full. Music spilling into the streets. Conversations that never end.
And now those same streets carry dust where voices used to rise.
What breaks is not just concrete.
It is routine. It is dignity. It is the invisible thread that makes tomorrow feel possible.
And still… still, something refuses to surrender.
Hands reach for each other in the dark.
Bread is split into smaller pieces so more can eat.
People who have lost everything still find a way to give something.
That is the part no war can understand.
Because war speaks the language of destruction.
But humanity answers in something older, something stronger —
the stubborn, irrational decision to care… even now.
So when you hear “Lebanon,” do not think of conflict.
Think of people.
People who want to wake up without fear.
People who want to sit at a table and argue about nothing.
People who want their children to grow up knowing laughter louder than sirens.
And somewhere, in the middle of it all, a quiet truth keeps rising like breath through dust:
We were not made for this.
We were made to live.
19/03/2026
Everything starts here.
Before the fire, before the topping, before the final bake — there is dough.
And behind every great dough, there is great flour.
That’s why my choice is, and will always be, .
13/03/2026
Grateful. Proud. Motivated.
At 50 Top Pizza Asia-Pacific 2026, Dante’s by Enis Baçova has been ranked #13 in the region and honoured with the Made in Italy 2026 – Salumi Coati Award.
Even more meaningful — Dante’s remains Best Pizzeria in New Zealand for the 5th year in a row.
From Auckland, at the edge of the world, we continue to honour Italian craft through discipline, fermentation, and respect for the product.
My deepest thanks to:
•
• our incredible Dante’s team
• our loyal guests
• our Italian partners and producers
• everyone who believes pizza deserves obsession.
Awards are not the destination.
They are fuel to push harder and go further.
See you in Naples 💙
— Enis Baçova 🍕🔥
10/03/2026
Last night in Tokyo, Dante’s by Enis Baçova received the Made in Italy Award 2026 from 50 Top Pizza.
This recognition celebrates pizzerias outside Italy that preserve the spirit of Italianità — through ingredients, fermentation, and respect for tradition.
For Dantes Team, building a pizza culture in New Zealand, this moment means a lot.
Italy gave the world pizza.
We simply try to honor it.
Before anything else, I want to say thank you.
Thank you to the team behind 50 Top Pizza for this recognition and for the work you do to protect and promote the culture of pizza around the world.
Thank you to the Italian producers — the millers, the cheesemakers, the farmers — who create the ingredients that make this craft possible.
Thank you to the masters and mentors who shared their knowledge and helped shape my understanding of pizza.
Thank you to my team at Dante’s by Enis Baçova, who work every day with discipline, respect, and passion for what we do.
Thank you to our guests in New Zealand who believe in our work and support us.
And finally, thank you to Italy — for giving the world pizza and for trusting us to carry its spirit
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23/01/2026
Today I saw something that hit me deeper than pride.
Not because my face is on a page — but because the message is finally clear in black and white:
Discipline first. Scale second.
I’ve spent years chasing one thing: repeatability without compromise. The kind of consistency that doesn’t depend on mood, weather, or “who’s on today” — but lives inside the method, inside the process, inside the standard.
This feature isn’t a finish line. It’s a marker. A signal that what we’ve built at Dante’s by Enis Baçova is bigger than a venue, bigger than a trend, and bigger than one city.
To everyone who reads it — thank you.
Thank you to the guests who lined up, the team who carried pressure, the partners who backed standards, and the people who understand that craft only becomes scalable when it’s engineered and protected.
If one sentence stays with you, let it be this:
We’re not scaling a personality. We’re scaling a method, a culture, and a standard.
And if you’re in Dubai for Gulfood 2026 — come find me at the booth.
I won’t ask you to believe anything. I’ll show you the control points, what I can audit, and what I refuse to compromise on.
Discipline first. Scale second. Always.
— Enis Baçova
Dante’s by Enis Baçova
Address
Multiple Locations: Ponsonby, Takapuna & Mission Bay
Auckland
For Takapuna: The pizza place and Italian restaurant is located near the intersection of Lake Road and Hurstmere Road. If taking public transport, take the bus to Takapuna Bus Station and walk north towards Hurstmere Road. If driving, there is street parking available on Hurstmere Road or nearby off-street parking options.
For Mission Bay: The pizza place and Italian restaurant is located near the intersection of Tamaki Drive and Patteson Avenue. If taking public transport, take the bus to Tamaki Drive/Patteson Avenue stop and walk south towards Tamaki Drive. If driving, there is street parking available on Patteson Avenue or nearby off-street parking options.
Opening Hours
| Monday |
12pm - 3pm |
|
5pm - 9pm |
| Tuesday |
12pm - 3pm |
|
5pm - 9pm |
| Wednesday |
12pm - 3pm |
|
5pm - 9pm |
| Thursday |
12pm - 3pm |
|
5pm - 9pm |
| Friday |
12pm - 3pm |
|
5pm - 9pm |
| Saturday |
12pm - 3pm |
|
5pm - 9pm |
| Sunday |
12pm - 3pm |
|
5pm - 9pm |
Alerts
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What people say
Dante's NZ is a must-visit for pizza lovers in Auckland. This Italian restaurant and pizza place has been recognized and accredited by L'ASSOCIAZIONE VERA PIZZA NAPOLETANA, making it the first pizzeria in New Zealand to receive this honor. The quality of their pizzas is evident in every bite, with hand-crushed San Marzano tomatoes from Napoli, fresh Bufala Mozzarella from Napoli, and Caputo Nuvola Super from Napoli used to create their sourdough pizza base.
Their Eastridge Burrata pizza is a flavor explosion in every bite, with tangy tomato sauce, sweet red and yellow daterini, fresh basil leaves, and creamy burrata cheese on top of a crunchy-spongy crust. And if you're looking to join the team behind these delicious pizzas, Dante's Pizzeria Napoletana is currently hiring experienced and passionate kitchen staff for their three Auckland locations: Ponsonby Central, Takapuna, and Eastridge.
Don't miss out on the opportunity to experience the savory goodness of Dante's NZ for yourself. Visit one of their locations today and indulge in a slice of heaven.
