i. Biography
Pietro Fontana’s work at I Fontana in Somma Vesuviana, Italy, is built on the vocabulary of Authentic Neapolitan pizza, pizza al taglio, and pizza in pala. Since 2020, that vocabulary has been organized around a fixed standard: genuine ingredients, seasonal and local products, and doughs and toppings studied with technique and research. The result is a kitchen logic where each choice is narrowed by the same filter before it reaches the table.
The Climb
Since 2020, the pizzaiolo role at I Fontana has given Pietro Fontana’s work a precise frame. The emphasis is not on spectacle but on control: repetition, discipline, and attention as tools for defining a house style. That approach keeps the work grounded in process, with the craft measured by consistency rather than noise.
Today
Ingredient policy is stated plainly at I Fontana: "We work with seasonal and local products, we avoid canned ingredients. We have to touch the raw material; that is a principle I do not budge from." That principle shapes the dough and topping work as well. Genuine ingredients stay central, seasonal and local products set the register, canned ingredients stay out, and doughs and toppings are studied and regenerated through technique and research. The method reads as structure first: raw material, then balance, then the precision needed to make a pizza feel complete. The range of that method is visible in the named pieces. Margherita 081, made a ruota di carro, was named by Identità Golose as La nostra scelta. Evoluzione was named by Identità Golose as La pizza più creativa. Beyond pizza, the arancino alla Parmigiana is built with Carnaroli rice, San Marzano DOP tomato ragout, eggplant Parmigiana, provola, and Parmigiano Reggiano DOP 40 months. La forma del tempo is a new pizza created as a tribute to Massimo Bottura, and it extends the repertoire through a direct gesture of respect.
Signature
Pietro's signature dishes include Margherita 081, Evoluzione, La forma del tempo, and Tra terra e umami.
In Their Words “We work with seasonal and local products, we avoid canned ingredients. We have to touch the raw material; that is a principle I do not budge from.”
Recognition
Pietro's honors include 50 Top Pizza Italia and Guida alle 250 pizzerie di Napoli.
Profile updated July 2026
FAQ
Asked of Pietro
What is Pietro Fontana's current role?
As of 2026, Pietro Fontana is pizzaiolo.
What recognition has Pietro Fontana received?
50 Top Pizza Italia.
What is Pietro Fontana known for?
Authentic Neapolitan pizza; also pizza al taglio and pizza in pala.
