Watch how three operators from different parts of the country honor the art and tradition of Neapolitan Pizza with quality ingredients, including Grande Fior•di•Latte.
Did you know that dishes featuring Fresh Mozzarella generate 23% higher profit than those without.* Add it to your menu and watch your profits rise.
Get insider tips on:
- Traditional Neapolitan standards
- Sourcing quality ingredients
- Catering options for Neapolitan pizzerias
*Datassential Consumer Omnibus Study, 2021
More from our Featured Operators
Vic Bernardini of Pizzeria Lucca
Roswell, GA
Established 2016
What’s your story?
I started as an electrical engineer and then ran businesses until I was 48, but I’ve always played with pizza. Eight years ago, I put an oven in my backyard and started hosting parties. I realized I enjoyed that more than anything.
Advice
The people around you are important. This business is too exhausting to do by yourself. When you have a good pizza maker, hold on to them. And when you need to let someone go, don’t hesitate. It will be better in the long run.
Favorite Recipe
I’m kind of a purist. So honestly, I focus on the Margherita because to me, if you make a good Margherita, that’s the sign of a great pizza maker. And that’s about cooking it with the right balance.
Gino Fazzari of San Giorgio Pizzeria
Milwaukee, WI
Established 2017
What’s your story?
I studied in Naples under one of the master pizzaiolos to get my VPN certification and opened right down the street from my other restaurant. We were the first certified pizzeria in Milwaukee and the 4th in Wisconsin.
Advice
You have a vision. You have a dream. You have passion. When you open your pizzeria, you need these things, so stick to them. Don’t let anybody talk you out of it.
Favorite Recipe
If I had to pick one, it would be the Calabrese. Partly because I’m from Calabria. It’s basically a cheese and pepperoni pizza but the spicy Calabrese version, simple and delicious.
Kelli Kolich and Jason Kolich of 1889 Pizza Napoletana
Kansas City, KS
Established 2014
What’s your story?
We both bonded over our separate experiences studying abroad in Italy. We didn’t really see any type of truly traditional cuisine in the heart of the Midwest. So we built this place to resemble a backyard in Naples.
Advice
Be different than your competition. Don’t blend in. That starts with having a strong brand to maintain, but also evolving every day in how you make your brand known to the world. Market yourself in multiple ways.
Favorite Recipe
(Jason) For me it’s The 1889, which has black truffle oil, mixed mushrooms and arugula. (Kelli) The Picante is one of my favorites. It was inspired by a breakfast sandwich I had in Tulsa and it has green eggs and ham!
