i. Biography
From Caserta to Madrid, Riccardo Figurato’s arc moves through a family table, a 2017 opening, and a pizzeria that became one of Europe’s most closely ranked names. He is the founder of Fratelli Figurato in Madrid, Spain, where the work centers on Neapolitan pizza made lighter through time, flour, and fermentation.
Beginnings
Born in Caserta, Figurato came to pizza through appetite before profession. The family memory is direct and generous: "Food was always a way of celebrating any day." The decisive turn came in 2017, when Riccardo and Vittorio Figurato opened Pizzeria Fratelli Figurato in Madrid to bring the best and lightest Neapolitan pizza to the city. That opening gave Madrid a clear proposition: Authentic Neapolitan pizza, but with a format built for lift, digestibility, and a long finish rather than weight.
The Rise
Recognition followed through the rankings that track Europe’s pizzerias. In 2021, 50 Top Pizza placed the Madrid restaurant 10th in Europe and first in Spain. In 2022, the same guide named it Best Pizzeria in Spain, second in Europe, and winner of Best Pizza in Europe. Other 50 Top Pizza results have placed it as Best Pizzeria in Spain and third in Europe; second in Europe and first in Spain; and eighth in Europe. The Best Pizza 2023 Selection ranked Pizzeria Fratelli Figurato #50 in 2023. The range widened with Pizzería Friggitoria, which received 50 Top Pizza’s Best Fried Food in the World award in 2025. After that recognition, *suppli al teléfono* and *crocchè di Patate* were cited among the fried street-food items to try, while *Partenope*, a seasonal pizza with cecina, was recommended by Vittorio and Riccardo Figurato.
Today
Figurato’s work is defined by long fermentation and a contemporary Neapolitan spirit. His pizza uses very long fermentation times of more than 48 hours, and the dough is made by mixing several flours with long, slow leavening techniques to produce a very light result. The style is not vague: pronounced crust, extended leavening, and dough with texture and character. The restaurant is built around long-leavened contemporary dough, fried starters, and a Slow Food-minded menu drawing from southern Italy’s regional pantry. On the menu, *Andavo a 10 all'ora* is described as the standout pizza, a Slow Food-aligned composition using ingredients from Campania, Puglia, Basilicata, and Calabria. That pizza places the project’s geography on the plate: southern Italian regions carried into Madrid through dough, fermentation, and sourcing. The founder’s role remains tied to the 2017 opening with Vittorio: a Madrid pizzeria created to serve light, highly digestible Neapolitan pizza, then repeatedly ranked among Spain’s leading names by 50 Top Pizza.
Profile updated July 2026
FAQ
Asked of Riccardo
Where did Riccardo Figurato begin their career?
Riccardo Figurato’s hospitality arc begins with the 2017 opening of Pizzeria Fratelli Figurato in Madrid with Vittorio Figurato.
What roles has Riccardo Figurato held?
He has held the founder role at Fratelli Figurato in Madrid, building a contemporary Neapolitan pizza format around long-fermented dough.
What is Riccardo Figurato doing now?
He remains identified with Fratelli Figurato in Madrid, where the craft centers on Authentic Neapolitan pizza made with more than 48 hours of fermentation.
