the pizza
that connects Italy

The Pizza that connects Italy. 

At FICO Eataly World the Neapolitan Pizza Chefs with the support of a team of talented young people from Rossopomodoro, used 500 kg of flour from Molino Caputo (world leader in flour for pizza), 400 kg of tomato Ciao, the tomato of Naples , 500 Kg. of fresh fiordilatte for pizza from Latteria Sorrentina, 10 kg. of basil from the OrtoRicci company, 50 liters of Olitalia extra virgin olive oil.

100 meters of margherita pizza and 400 meters of pizza with recipes and ingredients from the 20 regions were produced: Sardinian with Bottarga, Aosta Valley with Fontina and Lard d'Arnad, Trentino with Speck, Sicilian with Pachino’s tomatoes and Tuna, Friulian with Montasio cheese, Apulian with Acquaviva’s onion and Burrata, Emilian with Mortadella, Calabrian with Nduja, Venetian with Radicchio and Molisana with Agnone caciocavallo cheese. Many of these ingredients have been made available thanks to the precious collaboration of the renowned D'Amico and Robo brands.

The set-up included about 270 tables on which the maxi baking pan was placed for spreading the dough and 2 special "mobile" ovens designed together with the Magliano Forni company baked the pizza.