The Local Pizzaiolo Launches Neo-Neapolitan Pizza Concept

by Katie Lee

Atlanta — The Local Pizzaiolo, a new Neapolitan-inspired pizzeria, 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,” says Adriani. “The Local Pizzaiolo will deliver a taste of authenticity. We want you to eat like you only live once and take pleasure from every bite.”

The Local Pizzaiolo will open four locations in Atlanta, two of which will open October 2017, including:

  • West Midtown (October 2017)
  • Toco Hills (October 2017)
  • Sandy Springs (early 2017)
  • Madison Yards (TBD)

The Local Pizzaiolo’s menu will offer simple, fresh ingredients. 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.

The Local Pizzaiolo will be the first fast-casual restaurant 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.

For more information, visit

SOURCE: The Local Pizzaiolo

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