Francesco Pompilio

Originally from San Giovanni Rotondo, in the province of Foggia, Francesco Pompilio began working in a pizzeria as a young boy, during school break in the summer. Then at home, Grandma Emanuela taught him the secrets of making bread and pizza. In 2010 he joined Eataly and worked on doughs and leavening. This is how Eataly Pizza was born in 2018: starting with a mix of semi-wholemeal buratto and type 0 flour, a dough with high hydration and long leavening (more than 24 hours) is obtained, which is then rolled out, stuffed with selected ingredients and baked in a wood-fired oven. Instead, 2023 is the year of Scrocchiarella, another creation of Master pizza maker Pompilio, which is rolled out with a rolling pin, making it even crispier. The following year, the dough is enriched with 70 percent Senatore Cappelli organic durum wheat flour, ensuring that the distinctive aromas of durum wheat are released during baking. The year 2024 is also the year Eataly pizza achieves great recognition, ranking ninth in the “50 Top World Artisan Pizza Chains” category.