The decision to bring his work stateside was not rushed. It was sparked by a shared philosophy with Liberty Entertainment Group founder Nick Di Donato, who had been quietly searching for what he considered the best pizza in the world. “I traveled, I tasted, I researched,” says Di Donato. “And every road kept leading back to Francesco. What he was doing wasn’t a copy of anything. It was completely his own.”
The two bonded over more than food. Both are deeply rooted in southern Italian culture, and Di Donato’s experience bringing acclaimed Italian concepts, including Don Alfonso 1890 in Toronto, to North America helped establish trust. “This wasn’t about convincing Francesco to expand,” Di Donato explains. “It was about creating the right environment for him to do what he does best.”
That environment, they agreed, had to be Miami, but not just anywhere in the city. Wynwood, with its creative energy and industrial edge, felt like a natural extension of Martucci’s work. “This neighborhood is full of artists,” says Di Donato. “And Francesco is an artist. He’s creating something different.”
At Francesco Martucci Miami, pizza is treated with the rigor of fine dining. The menu unfolds as a multi-course tasting experience, built on ultra-light, long-fermented doughs and precise technique. Signature creations like pizza a due temperature, cooked using two methods to achieve contrasting textures, highlight Martucci’s desire to push beyond convention.
One of the clearest expressions of that philosophy is Le 7 Consistenze della Cipolla, a pizza built entirely around a single ingredient prepared seven different ways. In Italian cooking, onion is often a supporting player, rarely the star. Martucci wanted to change that. Using one variety of onion transformed through smoking, fermentation, crisping, caramelization, gel, marmalade, and cream, the pizza becomes a study in depth and restraint. For Martucci, it’s an exercise in how technique can elevate even the most humble ingredient into something unexpected.
“I wanted to show how far you can go with one ingredient, if you respect it and stay curious,” he says.
The kitchen at his new restaurant tells the same story. Custom-built pizza ovens made with bricks and stone imported from Italy and assembled on-site anchor the space. One oven is dedicated entirely to gluten-free pizzas, housed in a separate kitchen area to prevent cross-contamination. It’s a decision rooted in integrity rather than trend. “If we don’t do it perfectly, I’d rather not do it at all,” Martucci says.
While Italian ingredients like flour and San Marzano tomatoes remain foundational, Miami has opened new creative doors. Martucci has spent time visiting local farms, cheese shops, and producers, learning what Florida has to offer. “This is another stage in my growth,” he says. “I’m exposed to new ingredients and new possibilities.”
Despite global recognition, Martucci remains notably humble. He resists rankings, avoids comparisons, and measures success not by accolades but by reaction. He watches diners closely, observing how they respond, and lets that guide what comes next. “If something resonates, I move forward,” he says. “And then I evolve again.”
As for what’s next, Martucci doesn’t offer a fixed destination. His guiding principle remains curiosity. “You can never say you’ve arrived,” he says. “The moment you stop asking questions is the moment you stop growing.”
In Miami, surrounded by new ingredients, new people, and new challenges, Martucci is doing exactly what he’s always done: embracing the next step with intention, humility, and an unwavering commitment to craft.
