What prompted you to open the second Rossopomodoro branch, this time outside a shopping center?
Our first restaurant in OC Palladium gained many fans of authentic Neapolitan pizza and Italian cuisine. We wanted to create a place that offers the same quality, but in a quieter environment outside the shopping center – ideal for long dinners, meetings with friends, or family lunches. Vinohrady made sense to us with its atmosphere and proximity to lovers of good food.
How do Czechs react to authentic Neapolitan pizza? Did you have to adjust recipes or the menu to better suit Czech tastes?
Czechs react very positively! We certainly didn't have to adjust anything – we stick to traditional recipes and original ingredients because we believe that true authenticity is what guests are looking for. There are many people in the Czech Republic who love Italy – its cuisine, culture, and atmosphere. We want to offer them the same gastronomic experience they would have in Naples.
How does Rossopomodoro differentiate itself from other Italian restaurants?
The main difference is our absolute authenticity. We use original ingredients from Italy, collaborate with traditional Neapolitan producers, and adhere to proven methods. Our pizza is baked in a Moretti oven that reaches temperatures up to 450 °C, allowing it to bake in 60–90 seconds – just like in Naples. The pizza is baked on a stone surface, giving it an authentic texture with fluffy edges and a slightly crispy bottom. Another difference is that our chefs and pizzaiolos are trained by Neapolitan masters to perfectly master the authentic processes and techniques of true Neapolitan cuisine.
What Neapolitan dish, besides pizza, would you recommend trying to someone who wants an authentic experience?
Definitely La Tiella – a combination of traditional fried Neapolitan specialties, such as croquettes flavored with black pepper and smoked Provola cheese, and Montanare balls served with tomato sauce and parmesan. If you like seafood, we recommend Cuoppo di mare – a mix of squid and octopus coated in batter and fried until crispy.
It is said that Neapolitan pizza is about simplicity. What combination of ingredients do you think is best for understanding true Neapolitan flavor?
Definitely Margherita – quality dough, San Marzano tomatoes, fior di latte mozzarella, fresh basil, and olive oil. It is an iconic combination that showcases the beauty of simplicity and the quality of the ingredients.
How does collaboration with Italian suppliers work? Are there any specific challenges in importing these products to the Czech Republic?
We collaborate directly with Italian farmers and producers, carefully selected by the management of Rossopomodoro. For example, the flour comes from the traditional Mulino Caputo mill, San Marzano tomatoes are imported directly from Campania, and buffalo mozzarella is from the city of Caserta. The challenge is, of course, logistics and compliance with all regulations, but thanks to stable partners, we are assured that our ingredients are always fresh and of the highest quality.
Do you have any dish that has gained great popularity, even though you weren't sure if Czechs would accept it?
We don't have any specific dish that we were unsure if Czechs would accept. Our dishes are primarily traditional, so most guests already have experience with these flavors. The only challenge for us was the use of smoked Provola cheese, which is very popular in Naples. However, Czechs enjoy trying new flavors, and they quickly took a liking to this ingredient.
What is the biggest myth about Neapolitan pizza that you encounter?
Many people think that the right pizza must be crispy. However, Neapolitan pizza is characterized by its soft, fluffy edges and elastic center. This is proof of well-proofed dough and traditional baking methods.
Do you plan to add anything new to the menu or special seasonal offerings?
Yes, we regularly prepare seasonal special offerings inspired by Italy – whether they are seafood specialties, autumn dishes with truffles, or winter cheese risottos and pasta.
What is your view on the trend of alternative doughs, such as gluten-free or whole grain variants?
We see alternative doughs as a supplement, but it is always key for us to maintain the Neapolitan tradition. We do not currently offer gluten-free dough, but we are definitely considering it and would like to include it in our offerings in the future. As for whole grain dough, we already have it on the menu, and our guests have really enjoyed it. Whole grain dough offers a great alternative for those looking for a healthier option without compromising on flavor.
