Chef
Giulio Adriani
- Discipline
- Chef
- Based in
- Washington DC, Washington DC, United States
i. Biography
Before Giulio Adriani became chef at Slice & Pie in Washington, DC, the work had already been organized around flour handling, oven control, and repetition. The line runs from Naples-trained technique into New York and then Washington, with Neapolitan pizza holding the center throughout. Each stop adds the same lesson in a different room: dough, heat, timing, and the clear geometry of Naples-style pizza.
The Path
Training at Associazione Verace Pizza Napoletana (AVPN) gave Giulio Adriani a base in the rules and habits of Neapolitan pizza. The New York years at A Slice of Naples in New York, NY (until 2015) and Espoleta in New York, NY (from 2014) kept that training in daily use. In those kitchens, the style was not an idea on paper but a service rhythm: shaping, stretching, firing, and repeating it under pressure. Becoming pizzaiolo, pizza consultant, and owner of Slice & Pie and Lucy (since 2022) widened the scope without changing the center of gravity. The roles shift, but the craft language stays the same: dough management, oven work, and the ability to keep a style legible across settings.
The Work Today
At Slice & Pie in Washington, DC, Adriani works as chef with the same Neapolitan frame that defined the earlier stops. The location is different; the method is not. The job still depends on dough as structure, fire as tool, and the repetition that makes a pizza read correctly. The menu names WHEN PIGS FLY and THE MONA LIZZA extend that vocabulary with a lighter register. They sit beside the older signatures without leaving the discipline behind, showing how a pizza list can hold both technical continuity and a more personal naming sense.
Signature
Giulio's signature dishes include Montanara, Margherita, DANTE’S KISS, WHEN PIGS FLY, and THE MONA LIZZA. The list stays rooted in the core grammar of pizza while also making room for names that carry a more personal stamp. Montanara and Margherita sit in the classic register; DANTE’S KISS, WHEN PIGS FLY, and THE MONA LIZZA push the list into a more authored territory without leaving the category.
Acclaim
Giulio's honors include International Pizza World Championship trophy, Pizza World Cup trophy, and Guinness World Records recognition for helping craft the world's longest pizza. These awards place the work in a broader field of peer comparison and record-making. They mark a career where training, consistency, and scale have all been tested in public view.
Profile updated July 2026
FAQ
Asked of Giulio
Where did Giulio Adriani train or study?
Giulio Adriani trained at Associazione Verace Pizza Napoletana (AVPN).
What recognition has Giulio Adriani received?
International Pizza World Championship trophy.
