The story of Agostino Donnarumma, a true Neapolitan from Pompei, now adopted by the city of Como, began in 2006. “I came to Como on vacation to visit some relatives; my cousin owned a small takeaway pizzeria called Peach Pit. I remember it was Easter Monday, and the place was packed. My cousin asked me to help cut the mozzarella, and I worked straight through until the evening. At the end of the day, he I asked me if I wanted to take over the pizzeria.” The pizzeria’s strength lies in its “atypical” Neapolitan pizza: a light and digestible dough made possible by proper fermentation. Designed to appeal to the taste of locals in Como, it merges the softness of Southern Italy with the crunch of the North. Ingredients like fior d’Agerola mozzarella and San Marzano tomatoes are all sourced from Southern Italy, in accordance with the Neapolitan Pizza STG (Traditional Specialty Guaranteed) regulations.
In May 2022, Donnarumma opened a new restaurant on Via Garibaldi, fulfilling a promise to his loyal clientele: if he reached the podium at the World Pizza Championship, he would open a full-service restaurant where guests could enjoy his pizza paired with a glass of fine wine or craft beer. The menu is simple, crafted to suit all palates, from rustic to refined. Among the specialties is the Pompei pizza with roasted eggplant, burrata, prosciutto, and fior d’Agerola mozzarella. The Marinara features the addition of semi-dried cherry tomatoes, and the Quattro Formaggi is a return to tradition—strictly without northern cheeses. Other highlights include the spicy pizza with ’nduja, sausage and friarielli, the Mortazza with burrata and crushed pistachios, and the classic Napoletana. The menu also features calzones and two traditional versions of fried pizza.
At Donnarumma, you’ll taste a truly unique pizza, with a perfect balance of ingredients and flavors. “Crispy and crumbly in just the right way, but with the unmistakable Neapolitan taste... You’ll eat even the crust—and scoop up the sauce with it,” says Agostino. Looking ahead, Donnarumma dreams of creating “four-hand pizzas,” crafted together by a chef and a pizzaiolo. Currently, behind the counter is one of the top female pizzaiolas in the world—also a World Pizza Championship award-winner. The menu also includes select traditional Neapolitan and Italian dishes that change year by year: from impepata di cozze (peppered mussels) to spaghetti alle vongole, paccheri al sugo, and fritto misto Napoli. And to finish, enjoy a classic babà or pastiera napoletana.