A collection of the articles that national newspapers, trade titles and food guides have devoted to us: the openings, the growth, the way we make pizza.
The development of the franchise network and the financial targets stated by the company.
The gastronomy magazine examines the Fradiavolo method: doughs made in a central laboratory in Turin and distributed under temperature-controlled logistics, so the pizza keeps the same profile from one city to the next.
The growth plan after Alto Partners came on board: expansion abroad and in shopping centres, with EBITDA expected to rise year on year.
The shopping-centre strategy and the French Riviera debut, with the planned opening schedule.
The opening in the Biella shopping centre and the consolidation of the brand's presence in Piedmont, its home region.
A portrait of the Strada Macedonio Melloni restaurant, between the historic building that houses it and the contemporary approach of the menu.
The Antibes opening, the first location outside Italy, inside the Olympie shopping centre.
The terms of the partnership and the French opening plan.
The food critic's blog covers the joint venture with Riccardo Giraudi's group, founder of Beefbar, which holds exclusive rights to develop the brand in France.
The Beefbar agreement for French expansion, read in the context of Italian hospitality abroad.
A critical reading of the model: an industrial approach applied to a craft product, and what that means for the sector.
The Via di Porta Settimiana opening, with its two terraces and private garden, and the launch of the Romano dough for thin, crispy pizza.
The third Rome opening, covered by Luciano Pignataro's blog.
The brand's arrival in Sardinia, with the Viale Marconi restaurant.
The 49 rooftop solar panels at Corso Italia and the renewable energy community that powers the restaurant.
The structure of the transaction and the legal advisers involved.
The deal in the context of the chain restaurant market.
The news agency report on the deal.
The deal read from the perspective of retail and organised foodservice.
The financial terms of the change of control and the founders' role after the deal.
The second Rome opening, in the Ostiense district, after the debut in Parioli.
The Via del Taglio opening in the context of the network's development.
The format arrives in Modena, on Via del Taglio.
The interiors that echo local tradition — baskets, wicker cloths, rolling pins and boards — and the Modena menu.
The sixth Milan opening, on Via Lecco, and the colourful character of the space, in tune with the neighbourhood.
Fradiavolo among the season's Milan openings, alongside Denis, Biga, Don Tano, Cocciuto and Filante.
The opening of the restaurant on Genoa's seafront promenade.
The redevelopment of the derelict Corso Italia car wash into the brand's second Genoa restaurant.
An analysis of the corporate deal: Gioia Group and MIR Capital exit, the Alto Capital V fund comes in.
The deal within the wider picture of investment in Italian food and beverage.
The international ranking of the world's best artisan pizza chains. Fradiavolo places 22nd in the 2025 edition.
50 Top Pizza 2025 — see the rankingThe Fradiavolo network is mixed: 29 pizzerias are company-operated and 4 are franchised, for a total of 33 locations. The format is the same everywhere — same doughs, same suppliers, same menu — with a few city-specific specialities. Franchise enquiries: franchising@fradiavolopizzeria.com
For interviews, photography and further information.
press@fradiavolopizzeria.comThe images published on this page and across the site are the property of Fragesa S.r.l. and may be used with attribution.
