Tainan Italian Restaurant – Famous for its highly popular wood-fired pizza and al dente pasta

Hunter-Style Braised Chicken

Shrimp Bisque

Tuna and White Bean Salad

Squid Ink Pasta

Whenever we dine here, we try to order from the small blackboard featuring the limited-time menu. After all, many of these dishes are only available when seasonal ingredients are in, so if you miss them now, you might not get to try them again for a while — better eat them while you can.

There’s one more thing I’d like to emphasize: the first floor of Yami Yami isn’t just great for pizza — their pasta is also cooked to perfection. It’s just that everyone gets distracted by the pizza. Next time you visit, don’t forget to look up at the blackboard listing their pasta dishes. Try any one of them at random — those who love that springy, al dente texture will be impressed.

2015.9.7

This time we got

So we orderedCrispy Fried Squid Tubes

It’s just about the end of the squid tube season, so it’s great that we could still get some. The tentacles are crispy on the outside while sealing in the fresh umami flavor inside. At first, Little Bao wasn’t too keen on trying it, but after the first bite, he kept asking for more. It’s definitely a dish that tastes way better than it looks.

I went with the basic pizza

This pizza is quite similar in style to the Margherita — made with simple, pure ingredients, yet it really tests the chef’s skill. Many dishes appear simple, but are actually hard to perfect. This no-frills classic is a simple kind of deliciousness.

Sicilian Breakfast: Brioche Con Granita Di Limone

The official Facebook page describes this dessert as follows:

"Italians usually have sweets with their espresso for breakfast, but Sicilians do something even different — they enjoy granita with cream bread. While Tainan folks get their energy from a bowl of beef soup, Sicilians opt for granita!? Homemade Brioche cream bread paired with a refreshing lemon granita made from local Taiwanese lemons. On a hot summer day in Tainan, treat yourself to a taste of Sicily with this lemon granita. Open your heart and experience a unique Italian flavor!"

The combination of lemon and strawberry jam with the cream bread — cold and warm, sour and sweet — is a flavor combination I’ve never had before. It was truly a refreshing experience. With all my traveling and food adventures, I’ve realized how much there still is to learn about food.

Caramel Chocolate Almond Pudding

The chocolate pudding has a firmer texture than I expected, filled with rich chocolate aroma. Paired with the caramel and meringue on the side, the flavors are perfectly matched.

Since its opening, Yami Yami’s Naples-style wood-fired pizza has maintained consistently high quality, and they’ve also been very dedicated to innovating their menu. Every time I visit, there are always new dishes, and nothing has ever gone downhill. I hope they can keep it up like this forever !

Please note that there have been slight adjustments to the business hours. Also, one reminder: the first and second floors are run by different head chefs. I recommend the Naples wood-fired pizza on the first floor — don’t get them mixed up !

2015.7.21

Pan-Seared Herb Chicken Salad

The chicken skin remains crispy and crunchy, with both the cooking and seasoning perfectly balanced

Hunter-Style Braised Chicken

The chicken is stewed until tender and packed with aromatic spices. It’s delicious on its own or paired with bread.

Seafood Fried Rice Balls

Italian rice wrapped around fire-grilled shrimp and then deep-fried. The taste is really unique—I’ve never had anything like it before (in a good way), and it’s hard to describe.

Cheese Eggplant Lasagna Stack

The texture is similar to lasagna, but the flavors are more layered. Even Xiao Bao and D’Bi kept saying how good it was. As for the pizza, it maintained its consistently high quality.

2015.3.27

I fell in love with the flavors here after my first visit to A Mi A Mi, but we didn’t come for a while in April because Chef Zhang went to Italy for training. Today, I suddenly remembered he must have been back for a while, so I hurried over to see if there were any new items. And there were！

The bread basket still has that nice wheaty aroma, and it’s super tasty with a bit of olive oil.

The sweet-and-sour vegetables are actually more sour than sweet, but the flavor is quite unique. Acid-loving friends might want to try a plate as an appetizer.

The featured tagliatelle with Bolognese sauce this time uses DE CECCO pasta.

The meat sauce isn’t heavy—it’s rich with meaty flavor but not greasy, and the pasta is just how I like it: slightly firm with a bit of bounce.

The fried chicken wings may not look like much, but they’re surprisingly delicious—crispy on the outside and juicy inside.

Four kinds of cheese

The Spanish chorizo, which isn’t usually on the regular menu, also performs excellently on the crust. It doesn’t taste very spicy at first, but the heat builds up strongly toward the end, making me want a beer to cool down and counter the spice (actually, I wanted a beer after the chicken wings too...). But I still have to drive my wife and kids, so maybe another day！

The mystery dessert given to those who check in is made from pizza dough and deep-fried. It looks pretty special. Dip it in the tomato jam next to it and take a bite—it’s super crispy, with a sweet taste and an indescribable flavor I’ve never had before... a pleasant taste. This dish isn’t for sale; it’s just for customers who check in, so don’t forget to check in when you come！

Today’s dessert is also not on the regular menu—the lemon jelly. On this hot and muggy day, an acidic and sweet lemon jelly is perfect. It may not look very pretty, but the taste is amazing—no artificial flavors, just pure fruit acidity with a hint of sweetness at the end.

I don’t write many food reviews, but if you search for how many places I’ve actually recommended, it’s really not a lot—maybe not even one-tenth. Although I spend most of my time exploring new places, I sometimes go back to revisit the thrill of something I ate for the first time at a certain spot. Some places maintain their quality, while others decline (those that really go downhill get quietly removed from my list, while the good ones get updated). A Mi A Mi’s Neapolitan wood-fired pizza has been consistently excellent since it opened. If you want to try something a bit more special in terms of Italian cuisine in Tainan, this is the place to go. It’s definitely not cheap, but it’s absolutely worth it！ I’m willing to give my recommendation again for what I recommended last time.

2015.3.27

Today’s article is a rare real-time post from me recently because, after four years, Tainan finally has authentic Southern Italian-style Neapolitan pizza again (four years ago, there was a place called 19 Kilns in Zhengziliao that also served Neapolitan pizza, but it closed down).

Friends who want to revisit my previous introduction to Northern and Southern Italian pizzas can check out the earlier post.Fifteen 15 Naples Pizza, or just read my extremely condensed summary.

Southern Italian style (also called Neapolitan style):

Its characteristic is that the outer edge of the crust has thickness and is baked to a slight char. When you cut into it, you can see airy holes like French bread. The inner part with the filling is thin but not too crispy or hard—in fact, it has a bit of stickiness and stretchiness. The crust can be stretched like bread and must be shaped by hand, not with any tools.

The restaurant’s menu has a more detailed explanation.

Northern Italian style (or Roman style):

The typical characteristic is that the crust is thin from the inside out and baked to a crispy, biscuit-like texture. Most crusts are rolled out with a rolling pin, and most wood-fired pizzas you see are of this type. Making authentic Neapolitan pizza requires importing those very expensive ovens.

Before seeing just how good the pizza here is, let’s take a look at the menu as usual.

Minimum charge 150 NTD per person, plus 10% service fee.

The space inside isn’t as spacious as the second-floor Qijiazhu Italian Pasta Shop, but the overall decor fits a genuine pizza specialty shop—minimalist and with a clear theme.

This is the pizza cutter—super cool！

The dishes started with the tripe, which was impressive from the first bite.

Tender and flavorful, with a subtle hint of basil and tomato aroma. d nose has a great palate—he practically ate half of it himself. The pasta used here is ZITONI, which is quite rare in Taiwan!

ZITONI is a medium-thick tube pasta, commonly nicknamed "straw pasta" among locals.

This plate of onion minced pork spaghetti is also seasoned just right—not overly salty or greasy, and the pasta is cooked to perfection. I think it’s fantastic!

Our pizza is the classic Margherita (D.O.C.).

The DOC label (Denominazione di Origine Controllata) is an official Italian food certification, mostly seen on wines, and then on cheeses (somewhat similar to France’s AOC). It refers to "food produced within a legally designated region, following regulated production methods." These regulations are definitely much stricter and more reliable than those of our all-powerful Taiwanese government. So obtaining a DOC label signifies high quality, and it’s something producers take great pride in.

That’s the brief intro. When I visit a coffee shop, the most basic check is trying their single-origin Yirgacheffe and a latte. After that, I can roughly tell if the coffee is any good (though I’m not always this harsh—most of the time, I just go for a good time).

As for what to order when visiting a pizza place for the first time to gauge their skills? Go for the simplest Margherita (definitely not Hawaiian!!). The simpler the ingredients, the more skill it takes to make it delicious. This Margherita perfectly matches my personal stereotype of Neapolitan-style pizza—the crust is chewy with a bit of bite, offering a faint dough aroma. The outer edge has beautiful air pockets, and even the smell hints at a delicate bread scent. The overall seasoning isn’t overpowering—it’s my favorite Margherita in recent memory.

The pizza champion from Taichung’s famed K2 Little Snail truly lives up to the hype.

The dessert is lemon tart and tiramisu.

The lemon tart isn’t overly sour—the recipe leans slightly sweet but is never cloying.

The tiramisu has a rather square shape.

The mascarpone on top doesn’t have an overpowering creaminess, but the ladyfinger base has a strong alcohol kick. It’s quite the risqué tiramisu—but I’ve been over 18 for years, so I enjoy this flavor!

Overall, this price point is worth it. It’s a great spot that S will definitely come back to several times. Here’s my long-overdue recommendation!
 

Yamiyami Naples Wood-Fired Pizza Facebook
Business Hours:
Mon–Fri: 11:30–14:30 / 17:30–21:30
Sat–Sun: 11:30–15:00 / 17:30–21:30 (Closed on Wednesdays)
Phone: 06-3351298
Address: 1F, No. 608, Chongshan Rd., East District, Tainan City

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