From the aperitif by Pizzium to the sustainable experiments of Denis Pizza di Montagna, passing through the signature tomato presented by Casa Marrazzo at TUTTOFOOD and the new contaminations between design and restaurants, the sector continues to evolve by intertwining conviviality, territory and gastronomic research. The ferment involves Milan, Rome, Capri and other Italian cities, where pizza is increasingly transformed into a contemporary cultural language.
Among aperitifs, festivals, sustainability and haute cuisine
Pizzium brings pizza into the universe of aperitifs and festivals
On the occasion of World Aperitivo Day on May 26, Pizzium debuts with “APERIPIZZIUM“, a new format developed in collaboration with Aperol Spritz that transforms pizza into the protagonist of aperitif time.
For one evening, from 6:30 pm to 9:30 pm, some of the brand’s premises will be transformed into spaces dedicated to urban conviviality between shared pizza, Spritz and DJ sets. In Milan, the appointment will be in the Viale Tunisia venue.
At the center of the proposal are three classics of the Neapolitan tradition — Margherita, Marinara and Focaccia Calda — designed to be shared together with the symbolic cocktail of the Italian aperitif. A format that intercepts new ways of consumption and consolidates the role of pizza as a transversal social experience.
In the days leading up to it, the Pizzium brand strengthens the bond with Milan participating in the 20th edition of the MI AMI Festival. From Thursday 21 to Sunday 24 May, the brand was present with a dedicated Pizza Truck , offering the festival audience the opportunity to enjoy a gastronomic break among concerts and performances through the iconic Margherita signed Pizzium. A presence that confirms the increasingly close relationship of the world of pizza with music and moments of urban aggregation.
Founded in Milan in 2017, Pizzium thus continues its path of evolution, keeping quality, territorial identity and contemporary informality at the center.
Useful info: pizzium.com
Casa Marrazzo presents “Blu Carminio” at TUTTOFOOD 2026
During TUTTOFOOD 2026, Casa Marrazzo presented “Blu Carminio”, a new premium reference dedicated to peeled tomatoes, designed to combine family memory, aesthetic research and contemporary gastronomic culture.
The name recalls on the one hand the intense red of the tomato and on the other pays homage to Carmine Marrazzo, founder of the company. Blue, the brand‘s symbolic color, represents the continuous dialogue between tradition and innovation.
The product comes from the historic family recipe: tomatoes selected from sowing, slow cooking in a bain-marie, whole basil chosen by hand and six months of maturation directly in tins. Great attention is also paid to packaging, conceived as an aesthetic and collectible element.
During the event, Casa Marrazzo involved chefs and pizza makers in a series of live cooking dedicated to the tomato as a central ingredient of contemporary cuisine. Among the guests Andrea Aprea, Francesco Capece of Confine and Patryk Nowakowski of Fabrico Pizzeria Romana in Poland.
Denis Pizza di Montagna and Poseidonia Beach Club talk about circular cuisine
At the Poseidonia Beach Club Denis Pizza di Montagna hosted an evening dedicated to sustainability, seasonality and circular cuisine together. The project involved Denis Lovatel together with chefs Costantino Buono and Carlo De Olivera, engaged in the construction of a gastronomic journey designed to enhance the recovery of raw materials and reduce waste.
The pizzas signed by Lovatel follow the philosophy of the “mountain pizza”: light dough, careful maturation and ingredients used in full to enhance its textures and flavors. An approach that interprets sustainability as a concrete method of working and not as a simple trend.
Crocca celebrates spring with pizza and floral installations
In the restaurant in via Melzi d’Eril, Crocca has created an immersive floral arrangement accompanied by a special pizza available until May 24.
The proposal, a white pizza decorated with raw ham roses, represents a further example of how the pizza world is increasingly dialoguing with aesthetics, storytelling and experiential languages.
Useful info: Milan – Via Melzi d’Eril 3.
Casa 50 brings the vision of the 50 Kalò Group to the capital
After Naples, Ciro Salvo and Alessandro Guglielmini‘s Gruppo 50 Kalò inaugurates the second headquarters of Casa 50 in Rome, a new project that combines Mediterranean cuisine, Neapolitan pizza and contemporary design. The restaurant opens in Via Velletri, near Via Veneto.
The Casa 50 Roma project, after the grand opening of Napoli, was born as a lifestyle project in which gastronomy, architecture and hospitality coexist within a coherent and sophisticated experience. Alongside Mediterranean cuisine, there is also space for pizza, which here takes on an independent identity with respect to the 50 Kalò universe.
The proposal includes great classics such as Cosacca, Marinara rinforza, Margherita with buffalo mozzarella from Campania DOP, Provola and Pepe and Sausage and Potatoes, cooked in an electric oven and designed to integrate into the overall gastronomic story of the restaurant.
Useful info: Rome – Via Velletri 16/22, Piazza Fiume.
Jumeirah Capri Palace relaunches a-Ma-Re Capri with a Pizzaingrammi
In Capri, the Jumeirah Capri Palace inaugurates a new phase of a-Ma-Re Capri thanks to the collaboration with Pizzaingrammi, a pizzeria concept born between Pozzuoli, Pomigliano, Quarto and Naples.
The partnership introduces a new interpretation of contemporary pizza within the hotel’s seafood tavern, combining technical research, conviviality and enhancement of the Neapolitan tradition.
At the base of the project there are highly hydrated doughs, long natural leavening and a philosophy that focuses on lightness and craftsmanship. Among the symbolic creations stands out the “Blue Grotto“, a double-cooked pizza — fried and then baked — with red prawn tartare, Apulian buffalo stracciata, mullet roe, lemon zest and crystallized basil.
Alongside the pizza proposal, Resident Chef Nicola Giovanni Maiello and Executive Chef Salvatore Elefante develop a cuisine that intertwines regional traditions and contemporary creativity, through dishes designed to transform service into a convivial and participatory experience.
Useful info: Capri – Jumeirah Capri Palace, a-Ma-Re Capri.
Pizza as a contemporary urban ritual
The “APERIPIZZIUM” format will also involve Turin, Florence, Bologna and Ferrara, confirming how pizza is evolving towards an increasingly transversal and urban experience.
No longer just an identity dish of the Italian tradition, but a contemporary language capable of dialoguing with aperitifs, design, music, mixology and sustainability.
From signature pizzerias to new lifestyle formats, the sector continues to represent one of the most dynamic sectors of Italian catering, maintaining a strong link with the territory and craftsmanship but increasingly opening up to new ways of consumption and storytelling.