Neapolitan Pizza Master Giulio Adriani’s Concept Will Deliver High Quality, Signature Italian Creations, Announces Atlanta as First Market.
Pizzaiolo: Traditional Definition (noun)–A man who makes pizzas in the pizzeria
Pizzaiolo: Urban Dictionary Definition (lifestyle)— The business operator of a locally owned neighborhood pizzeria/pizza restaurant who can carry on the most intriguing conversations, helping customers without skipping a beat all while slapping dough.
The Local Pizzaiolo (pronounced piz-za-yo-lo), a new Neapolitan-inspired pizzeria obsessed with delivering high quality, authentic and signature Italian creations, is opening four locations across Atlanta. Italy native and globally acclaimed Neapolitan Pizza Master Giulio Adriani will serve as the Master Pizzaiolo and will train the ‘local pizzaioli’ who will maintain quality and taste at the individual restaurants.
“We believe in the art of creativity without compromising the Neapolitan heritage. “The Local Pizzaiolo will deliver a taste of authenticity,” explains Giulio Adriani. “We want you to eat like you only live once and take pleasure from every bite.”
“Sauces nowadays are loaded with sugar and lots of things you don’t want in them, but Giulio (makes something) very special,” says Dr. Mehmet Oz.
The Local Pizzaiolo will open four locations in Atlanta, two of which will open October 2017, including:
- West Midtown (October 2017)
- Toco Hill (October 2017)
- Sandy Springs (TBD)
- Madison Yards (TBD)
Food and Beverage
The Local Pizzaiolo’s menu will offer simple, fresh ingredients lovingly and artistically crafted into delicious and crave-able dishes. The pizza makers will work with a signature, proprietary dough made with a special blend of flour created in partnership with the Caputo Flour Company based in Naples, Italy and Himalayan salt, as well as local and seasonal ingredients such as freshly-sourced items like Burrata and Nduja artisan sausage.
The Local Pizzaiolo will be the first fast casual restaurants to serve kegged cocktails. They will be crafted by famed mixologist Bratislav Glisic, award winning principal bartender of the famed Employees Only cocktail bar in New York City, and served in addition to craft beers and house wines.
Inside the restaurant, there will be a small market called “The Mercato” in each location that will offer imported goods from Italy as well as other curated domestic items for the home chef.
The Local Pizzaiolo is being launched by entrepreneurs Allison Satter Hill, Fiorenzo Bresolin and Giulio Adriani. Hill told Tomorrow’s News Today that she envisions the concept as a “fast premium” pizza spot that will also feature a small market selling specialty items.
The menu will offer pizzas, appetizers, salads, craft cocktails, wine, beer and desserts.
A Piece of the Pie
The Local Pizzaiolo is pledging to donate “a piece of the pie” towards programs that support the education and empowerment of the next generation. In Atlanta, 10% of the retail price from every sale of the Local Pizzaiolo’s signature Jarred Peaches and signature Tomatoes will go to No Kid Hungry, a campaign ending child hunger in the United States. The Local Pizzaiolo will also be launching their Pizzaiolo Education Series, a training for select students from the Art Institute’s Culinary School led by Master Pizzaiolo and four-time World Pizza Making Champion, Giulio Adriani. Students will receive a certificate of completion and can earn employment as one of The Local Pizzaiolo’s premiere pizza makers/pizzaioli.
The Master Pizzaiolo: Giulio Adriani
Certified as an authentic Neapolitan Pizza Master by the Associazione Verace Pizza Napoletana (AVPN) and the Associazione Pizzaiuoli Napoletani (APN), Giulio is considered one of the world’s leading pizza experts. Giulio has a unique vision for innovative flavors while remaining true to the authenticity of pizza making taught to him by his Neapolitan grandmother “Nonna Maria.” In 2011, his signature pizza – the ‘Montanara’ which has a flash fried crust, was so unique in the culinary field, it was the documented reason his green card to the US was approved. Giulio grew up in Rome and has owned and operated successful restaurants including the well-loved and critically-acclaimed Forcella in NYC. A four-time World Pizza Making Award Winner, Giulio is now taking on the challenge to scale his love of teaching and Neapolitan pizza via The Local Pizzaiolo.
I don’t know about you, but I can’t wait to try one of the two The Local Pizzaiolo locations in October!
Check out my review of JINYA Ramen Bar HERE.