Progress Report: The Local Pizzaiolo’s Ambitious 4-Restaurant Atlanta Launch

The 'Neo-Neapolitan' pizza concept is opening in Reynoldstown, Sandy Springs, Toco Hills, and West Midtown.

The ‘Neo-Neapolitan’ pizza concept is opening in Reynoldstown, Sandy Springs, Toco Hills, and West Midtown.

The Local Pizzaiolo (pronounced piz-za-yo-lo), a new Neapolitan-inspired pizzeria, Thursday released the latest details surrounding plans to launch four locations across Atlanta.

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“Pizzaiolo” is “a man who makes pizzas in the pizzeria.”

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. The Local Pizzaiolo will deliver a taste of authenticity,” Adriani said in a prepared statement.

“We want you to eat like you only live once and take pleasure from every bite.”


The Local Pizzaiolo will launch with four locations in Atlanta, two of which are slated to open October 2017:


The Local Pizzaiolo’s pizzas will be made with a “proprietary dough,” a special blend of flour and Himalayan salt, created in partnership with the Caputo Flour Company based in Naples, Italy.

As part of the The Local Pizzaiolo’s beverage program, the restaurant will serve “kegged cocktails,” crafted by Bratislav Glisic, award winning principal bartender of the Employees Only cocktail bar in New York City, 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.

The Local Pizzaiolo - Giulio Adriani High Res Headshot Photo Credit--Marc Andrew Stephens
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Master Pizzaiolo Giulio Adriani. Photo: Marc Andrew Stephens
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