Since 2000, Fratelli D'Auria has been where pizza tradition meets research, technique and a continuous desire to improve.
Every day we work with a goal that's simple to say but hard to achieve: preparing a pizza better than the one we made the day before.
We don't chase trends. We study every detail, try new combinations and perfect every recipe until we find the right balance between dough, baking and ingredients.
We don't chase trends.
We look for balance.
Our story
Fratelli D'Auria was born in 2000 in Pisa, in the San Giusto neighbourhood. At first it was mainly a pizzeria focused on takeaway and home delivery.
Over the years, the neighbourhood changed, the airport grew, and the way we imagined our pizzeria began to evolve too.
In 2018 we made an important decision: to close for 63 days and completely renovate the restaurant. We didn't just want to serve good pizza, but to welcome guests into a place that could make them feel at home.
When, in the following months, we saw the dining room fill up night after night, we understood that was the right path.
In 2018 we closed for 63 days
to build the pizzeria we had imagined.
A new beginning
In September 2019 came recognition with Due Spicchi from the Gambero Rosso guide. A milestone we're proud of, but one that hasn't changed our way of working. We still believe there's always something to improve.
Awards make us proud.
Research keeps us moving forward.
Our idea of quality
For us, quality can't be left to chance.
Every recipe is studied, balanced and written down with precision. Every preparation follows a defined process, so we can offer our guests the same level of quality every night.
Technique doesn't replace sensitivity: it makes it consistent.
Quality can't be left to chance.
Dough, ingredients and research
The dough is the starting point, but it's never the only protagonist.
Every pizza is born from the search for balance between textures, flavours, temperatures and aromas. Some preparations take hours of work, others weeks of testing. We don't add ingredients to impress: we choose them because each one has to make sense.
Every recipe is born from testing, tasting
and continuous improvement.
One team, one method
Behind every pizza is the work of a team. The pizza chef follows precise procedures, the kitchen prepares every dish according to shared recipes, and the dining room guides guests through the experience. Quality comes from everyone's work.
Technique makes consistent
what sensitivity creates.
A home that keeps growing
After the Covid period we expanded the space with an outdoor area for about fifty guests. We keep investing in the restaurant because we believe the setting is part of the experience too.
Our obsession
Recognition feels good. A full dining room makes us happy. But the question we keep asking ourselves every day is always the same:
"How can we improve our product and keep surprising those who choose to sit at our table?"
Every evening we start again from zero.
Fratelli D'Auria is the result of over twenty-five years of work, change, mistakes, insights and continuous research.
We look forward to seeing you in Pisa, in the San Giusto neighbourhood.
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