About The Genuine Hospitality Group & Chef/Restaurateur Michael Schwartz According to James Beard Award-winning Chef Michael Schwartz, the philosophy is simple: The secret to good food is good food. Beloved by locals and visitors to Miami since 2007, Michael’s Genuine Food
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Since 20 years Rossopomodoro is bringing a little bit of Naples all over the world, tasting the long-rising Neapolitan artisan pizza in more than a hundred locations, from north to south Italy, up to Nice, London, Sao Paulo, Reykjavik, Jeddah,
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Pizzeria Porzio, located in Via Cornelia dei Gracchi in the Soccavo district, has made pizza into a real art. The pizza chefs attract the attention of the most curious making incredible stunts during the preparation of pizzas and are distinguished
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Founded by Leone family, Pizzeria Trianon Da Ciro is located in via Pietro Colletta 44, took the name from the theater, Trianon, which for years has been the performing place for the best artists of the Neapolitan and Italian theater
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An in-depth technical culture, combined with the enthusiasm is the basis of the experience that the Salvo Family has handed down for generations. Jealous and proud of a well-established family tradition, the brothers Francesco and Salvatore manage the historic location
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More than a pizzeria. Brandi is an institution, the place where the pizza is born. Since 1780, in the historic location in Via Sant’Anna di Palazzo, fragrant discs of flour dough and natural yeast continue to be baked. Eating a
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Vesi pizzeria for almost 100 years floods the streets of Naples with an irresistible fragrance, with a quality that has been handed down from generation to generation since 1921, always guaranteeing the same care, without ever going back on the
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Visiting the Sanità, one of the oldest neighborhoods in Naples and full of testimonies of the past, is a unique experience. In fact, there are the Paleochristian Catacombs and the Fontanelle Cemetery; here where ancient noble buildings rise from the
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One of the biggest local festival in Europe. Napoli Pizza Village is an ambitious project who’s growing years after year, a worldwide promotion of the region through the very symbol of the Italian thing in the world: PIZZA. The biggest
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EXECUTIVE CHEF & DIRECTOR OF FOOD AND BEVERAGE Tutta Bella Neapolitan Pizzeria Italian food has always played a role in Brian’s life, in some capacity or another. Where he grew up in NE Ohio, families from Sicily, Naples and Abruzzo
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Chef Justin Bazdarich is the chef/owner of Speedy Romeo. He moved to New York City in 2001 to attend the French Culinary Institute, and after graduation he landed an internship at Jean Georges. In three years, he grew from intern
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Daughter of acclaimed pizzaiolo Roberto Caporuscio, Giorgia is one of (if not the only) female pizzaiola in the United States. Born and raised in Terracina, Italy, she learned the art of Neapolitan pizza making under the expertise of her father. After spending eight months
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In Naples, the pizza maker is a revered craftsman. At il pizzaiolo, we honor that tradition every day. We honed our craft in Naples. Our Forno Napoletano wood-fired oven was built from hand-made bricks and volcanic sand from Mt. Vesuvius.
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Max Crespo was born and raised in New York, New York. At a young age, Crespo developed an innate sense of responsibility, professionalism and creativity. Crespo naturally migrated over to the hospitality industry, where he has thrived his entire professional career. In
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Nino Coniglio has been making pizza in Brooklyn since he was 14 years old. He is from NJ and moved to Gravesend Brooklyn in his early teens. He first learned about pizza watching his grandma Jospehina make it for him
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Looking to fashion a career I was passionate about, and inspired by my eureka experience eating pizza in Naples, I conceived what would become Mission Pizza Napoletana in 2007. My goal was to bring real Neapolitan pizza to my hometown--a smallish city
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A Taste of Tradition Fresh, light and pure, our true Italian recipes bring a few simple ingredients together in a way that’s both satisfying and full of flavor. Prepared and served in a time-honored tradition, you’ll experience a wide range
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Roberto Caporuscio began his authentic pizza-making skills straight from the source – Italy. Roberto was born and raised on a dairy farm in Pontinia, Italy where he first developed his culinary skills producing and selling cheese. It was, however, in
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12-time World Pizza Champion Tony Gemignani opened Tony’s Pizza Napoletana in 2009, in San Francisco’s North Beach neighborhood. With his personal motto of “Respect the Craft” Gemignani has devoted himself to learning everything there is to know about pizza and
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