Operations
How Rosso Pomodoro Pizza's Italian roots and artisanship are conquering the world
Founded 25 years ago in Naples, Rosso Pomodoro is an international brand confidently expanding its Neapolitan-style pizza globally by focusing on authentic Italian artisanship, imported ingredients and a commitment to quality that distinguishes it from typical fast casual chains.
October 2, 2025 by Mandy Wolf Detwiler — Editor, Networld Media Group
Rosso Pomodoro Pizza is an international brand with a lot of heart, grit and uniqueness.
The brand, founded 25 years ago in Naples, Italy, quickly expanded its footprint up north to Milan and then to London. Today, Rosso Pomodoro Pizza can be found in 10 countries. There are 70 locations in Italy and 140 locations worldwide, including 12 in partnership with global Italian brand Eataly.
"We are the pizza of choice of Italy and we are in over 12 cities in North America spanning from New York to L.A., from Chicago to Dallas to Toronto in Canada and Miami," Nicola Saraceno said in a phone interview. "We've been expanding over the past 25 years pretty much across the globe bringing what we consider a signature staple of Italian to the world."
You got style
Rosso Pomodoro Pizza serves up Neapolitan pizza in a fast casual setting.
"Everywhere we go we bring our products, our ingredients, the recipes and the artisanship — everything that we believe makes us different," Saraceno sai. Though most folks have their own favorite pizza, Saraceno believes Rosso Pomodoro brings something different to the table for sophisticated palates.
Bill DiPaola, EVP of business development, said Rosso Pomodoro is "vastly different" from the big chains.
"It shares similarity with pizza almost in name only, and I guess in shape," he said in a phone interview. "When you talk about the level of quality, and the pleasure of having actual Italian ingredients … you can see the smile on my face. I'm like a kid in a candy store. It's just very, very different."
The electric ovens Rosso Pomodoro Pizza uses are imported from Italy. Utilizing the same ovens helps with consistency across the brand. "We know how to replicate that to scale," Saraceno said. In Italy, you can find the brand using wood ovens, however.
"We're blessed to have fifth-generation pizzaiolos who are able to teach our franchisees how to (bake pizzas) themselves. The techniques are tried and true. They've lasted many, many years." DiPaola added.
 |
Photo: Rosso Pomodoro Pizza |
Growth and operations
Having scaled in Europe, DiPaola and Saraceno are confident the U.S. market will be receptive to Rosso Pomodoro's recipes.
"The presence of the Italian team, coupled with the structure of the American team we've assembled — these are people who have a significant amount of depth and the knowledge in the pizza game that have been throughout the country doing a significant amount of this specific style of work," DiPaola said.
DiPaola has been a franchisee of other brands and said he, along with others on the executive team, bring a wealth of knowledge to franchising.
Rosso Pomodoro Pizza began franchising last year and opened two restaurants in Denver but really kicked it off this year. The market was receptive to the concept, but it didn't have a standalone presence, Saraceno said.
Post COVID, the brand analyzed if it would be possible to bring Rosso Pomodoro to the world. Eataly has a presence in the largest U.S. cities, and partnering with it would benefit both brands.
Saraceno said his team is looking at second-tier cities like Denver for growth. DiPaola said the brand had a long list of potential franchisees.
"They didn't just want a franchise, they wanted this," DiPaola said. "The see the promise of using authentic Italian ingredients and giving a product to people that not only feels good when you eat it, but you feel good after you eat it."
To ensure consistency, DiPaola said it takes "boots on the ground" — the executive team working side by side with franchisees. DiPaola has worked as COO of Ballard Brands and took a coffee brand from 81 units to more than 200 units, so he's familiar with franchising.
Emerging brands, when they expand, typically don't have the extensive distribution network that Rosso Pomodoro already has because they're in so many Eatalys. Getting products to franchisees can be difficult for emerging brands. But for Rosso Pomodoro, that network is already built.
"You've got to be 10 toes in in this business," DiPaola said, adding that this is adult pizza and it's going to take the owner being on-site every day to work with guests to allow them to get to know Rosso Pomodoro's style.
 |
Photo: Rosso Pomodoro Pizza |
"He or she that is going to embody this brand has to be somebody that is not just bringing it because you like pizza. You're bringing it because you're passionate about this pizza," DiPaola said. "And your choice is service. You do this because you in your mind believe it's the best way to serve people."
The brand's Discovery Day, where potential franchisees learn about the brand in depth, is done relatively early in the process so franchise candidates can taste the pizza, see the process and understand the premise before they must make a commitment.
Saraceno said there are so many different types of pizza and making the consumer understand why — and how — Rosso Pomodoro is different is paramount to success. That includes flour without GMOs, imported Italian tomatoes and mozzarella that comes from Italy. It's hand-produced by the brand's experienced pizzaiolos.
"It's not just another pizza," Saraceno said. "You will always find a cheaper and more familiar pizza in the U.S. market like in any market. We require a bit more discernment, more curiosity to taste the pizza that is Neapolitan style, that is (made) with imported ingredients. It's not the cheapest on the market. I wouldn't say it's an acquired taste, but it's not a Domino's pizza. … We believe that once you try it, you'll fall in love with it."
About Mandy Wolf Detwiler
Mandy Wolf Detwiler is the managing editor at Networld Media Group and the site editor for PizzaMarketplace.com and QSRweb.com. She has more than 20 years’ experience covering food, people and places.
An award-winning print journalist, Mandy brings more than 20 years’ experience to Networld Media Group. She has spent nearly two decades covering the pizza industry, from independent pizzerias to multi-unit chains and every size business in between. Mandy has been featured on the Food Network and has won numerous awards for her coverage of the restaurant industry. She has an insatiable appetite for learning, and can tell you where to find the best slices in the country after spending 15 years traveling and eating pizza for a living.
Related Media
Subscribe
Get the latest news and resources from Pizza Marketplace.
