Francesco Martucci

Francesco Martucci Miami marks the U.S. debut of the acclaimed Italian pizzaiolo, bringing his technique-driven fine dining approach to pizza to Wynwood. Developed in partnership with Liberty Entertainment Group, the restaurant reimagines pizza as a multi-course experience rooted in precision, fermentation, and creativity. Rather than following trends, it challenges expectations one meticulously crafted pie at a time.

Francesco Martucci Miami is not a pizzeria in the traditional sense. It is a statement about what pizza can be when treated with the care and ambition of fine dining. Located in the heart of Wynwood, the chef’s first U.S. restaurant brings the philosophy behind his Italian flagship, I Masanielli, into a city that thrives on creativity, contrast, and reinvention.

Developed in partnership with Liberty Entertainment Group, led by Nick Di Donato, the Wynwood location was chosen deliberately. Rather than defaulting to Miami’s more polished districts, Martucci gravitated toward an artistic neighborhood that mirrors his own approach, described as expressive, disruptive, and unconcerned with convention. “This is an artist creating something different,” Di Donato explains.

At the center of the restaurant is a fully visible kitchen anchored by custom-built pizza ovens made with bricks and stone imported from Italy and assembled on site. One oven is dedicated entirely to gluten-free pizzas, housed in its own kitchen area to ensure zero cross-contamination, an uncommon level of care that reflects Martucci’s perfectionism. “If we don’t do it perfectly,” he says, “I’d rather not do it at all.”

The menu reframes pizza as a multi-course experience. Ultra-light, long-fermented doughs serve as the foundation for both classic and experimental pies, including Martucci’s signature pizza a due temperature, cooked using two distinct methods to achieve contrasting textures. Ingredients span revered Italian staples, including San Marzano tomatoes and imported mozzarella, alongside locally sourced Florida produce, which Martucci continues to explore through farm visits and tastings.

For the chef, Miami represents a new chapter rather than a victory lap. It is an opportunity to teach, to learn, and to evolve. He is training a new generation of pizzaioli, responding to new ingredients, and letting the city shape the next phase of his work.