Pietro Fontana and his ‘pizza d’auteur at the foot of Vesuvius’ #RoadToSmartBakingBy Ufficio Stampa23 September 2022Leave a commentBaking after baking I realised that serieS is a wonder I Fontana is Pietro Fontana’s ambitious project, a rapidly rising name on the Italian pizzeria scene. With the opening of three pizza shops in just two years, awards and recognitions were not long in coming for this young Pizza Chef. Pietro had important experiences abroad…
Materia, the Milanese project of two authentic Lucani #RoadToSmartBakingBy Ufficio Stampa2 August 2022Leave a commentThe restaurant these young entrepreneurs has Neapolis heat at its core Materia Pizzeria, The Origins of Taste is a contemporary pizzeria born from the passion of two young 30-year-olds, Vincenzo Marottoli and Antonio Caputo. Both born in Basilicata, farm owner the former and Pizza Chef the latter, the two joined forces and knowledge to bring…
“Ciao Paje” brings Neapolitan pizza to Zanzibar’s most beautiful beach #RoadToSmartBakingBy Ufficio Stampa22 July 2022Leave a commentIn the totally eco-friendly setting of the Bento food court, with Neapolis’s oven heat, the Jaszczuk family pizzeria is born Paje beach is one of Zanzibar’s most picturesque beaches, characterised by impalpable white sand and sea in all shades of blue and turquoise. The landscape with the barrier reef background changes constantly with the alternation…
Maestro Sourdough Pizza, the first contemporary Neapolitan pizzeria in North Beach #RoadToSmartBakingBy Ufficio Stampa18 May 2022Leave a commentIt is a happy ending story that of Andrea Brunelli, owner and Pizza Chef of Maestro Sourdough Pizza in North Beach, Australia. After a decade of experience in the restaurant business as a pizza maker, Andrea found himself out of work in 2020. So, he started making pizzas at home for a small circle of…
Bolle Pizzeria, the concept that combines pizza and wine in Brianza #RoadToSmartBakingBy Ufficio Stampa10 May 2022Leave a commentHeat as an ingredient to achieve the desired result. “Bolle Pizzeria“ project was born from Fabrizio Arosio and Alfredo Uccelli’s passion for the world of leavened products and wine. With two locations, one in Monza and the other in Seregno, this new restaurant concept is becoming really popular in Brianza, confirming the winning intuition of…
Ci Sta, the first Italian pizzeria made by a benefit corporation, born from an idea of Nico Grammauta #RoadToSmartBakingBy Ufficio Stampa28 April 2022Leave a commentTwo pizzerias opened in Milan in just a few months, one in Verona and the goal of being the first Italian pizzeria to change its legal form into a benefit corporation – those for-profit companies that include positive impact on society and the biosphere in addition to their profit goals, ed.– and obtain official certification:…
Volare & Bomboloni’s a new Italian restaurant project in Amsterdam #RoadToSmartBakingBy Ufficio Stampa14 April 2022Leave a commentIn the western area of the Netherlands capital, with its neat and refined interiors, Volare & Bomboloni’s is the latest project signed by Studio Modijefsky, the most recent opening of the famous 3wo, a Horeca Group that manages around 30 food service businesses throughout Amsterdam. This peculiar project brings together two different souls in the…
From New York to Naples in 90 seconds with Simone Falco’s pizza #RoadToSmartBakingBy Ufficio Stampa3 February 2022Leave a commentSince 2018 Simò Pizza has brought Italy to New York with two locations opened. The newest, in the heart of Greenwich Village, is designed by renowned architect Büro Koray Duman, who has chosen to make the entire kitchen, including the two Neapolis ovens, the focal point around which the whole restaurant concept develops. Simone Falco…
Valerio Violetti, the modern fairy tale of a pizza maker and popular TikToker #RoadToSmartBakingBy Ufficio Stampa20 December 20214 CommentsValerio Violetti, web-star of the moment, has been living in Australia for almost a decade. He has Neapolitan origins and a lot of passion for the most popular Italian food abroad: pizza. Hardwork, commitment and perseverance did the rest, transforming him into a true professional. In this interview we will go through his evolution, closely…
Bioesserì, the concept with an organic soul in the heart of Milan #RoadToSmartBakingBy Ufficio Stampa17 November 2021Leave a commentCertified and selected ingredients, strictly organic and attention to environmental sustainability characterize Bioesserì, the elegant bistros run by the Borgia brothers, now close to their fourth opening. Vittorio and Saverio moved from Sicily to Milan to study and after graduating at Bocconi and Politecnico, they decided to completely change course and launch their career as…
