Margherita pizza with basil leaves on top, served on parchment paper on a wooden table.
Pizza topped with fresh basil, mushrooms, ham, cheese, and tomato sauce on a wooden table.
Pizza with mushrooms, black olives, artichoke hearts, fresh basil leaves, and melted mozzarella cheese on a wooden table.
Fresh pizza topped with arugula, prosciutto, and shaved Parmesan cheese on a wooden table.
A pizza topped with mozzarella cheese, sliced mushrooms, ground meat, and fresh basil leaves on a wooden table with pizza paper underneath.
A pizza with a thin, crispy crust topped with melted mozzarella cheese, fresh basil leaves, and tomato sauce, on a wooden table.

Let’s Start at the Beginning…

A smiling man holding a pizza with basil, tomato, and mozzarella cheese, in front of a brick oven.

1997

Rossopomodoro was founded in Naples, Italy, by Franco Manna, Giuseppe Montella, and Giuseppe Marotta, three young enthusiasts of Neapolitan cuisine and artisan pizza. Their mission was to bring the authentic flavors and traditions of Neapolitan cuisine to a broader audience by creating a restaurant that honored the culinary heritage of Napoli. The founders, passionate about their city's rich food culture, emphasized using high-quality, traditional ingredients and methods. This commitment to authenticity resonated with customers, leading to rapid expansion.

A vertical red dashed line running down the center of a white background.
Vintage photo with an exterior view of a restaurant on a city street with a red awning labeled 'Rossopomodoro Cucina & Pizzeria Napoletana,' and people dining outside.

2006

By this point, Rossopomodoro had grown from a single location to 47 restaurants across Italy and had become part of the Sebeto Group, which facilitated further growth and international expansion. Rossopomodoro's dedication to quality and tradition helped it establish a strong presence in various countries, including the UK, France, Germany, Canada, and the United States. In addition to having individual locations in countries like Iceland, Malta, Denmark, and the Czech Republic.

A red vertical dashed line against a white background.
Exterior of Eataly restaurant with a large sign on a brick building, trees, and parked cars in front.

2010

A significant milestone in Rossopomodoro's international journey was its partnership with Eataly, a renowned Italian marketplace with locations all around the world. This collaboration with Eataly allowed Rossopomodoro to introduce its authentic Neapolitan pizza to a global audience, particularly in North America.

A vertical red dashed line with a small solid red segment at the top, bottom, and center.
Entrance to Rossopomodoro restaurant with the name and description in Italian on the floor mat, showing a dining area with staff members and customers inside.

2018

The private equity firm OpCapita acquired Rossopomodoro, aiming to further enhance its global footprint. Under OpCapita's ownership, the company continued to focus on operational excellence and strategic partnerships, reinforcing its position as a leading purveyor of Neapolitan cuisine..

A vertical red dashed line.
An exterior, establishing view of Rosso Pomodoro's first Colorado location – a modern multi-story apartment building with red brick and glass windows, with Rosso Pomodoro on the ground floor, and a street with parked cars and trees in front.

2024

The company launched its standalone U.S. franchising initiative as Rosso Pomodoro, aiming to bring its AVPN-certified Neapolitan experience beyond Eataly partnerships and into mainstream American markets. With proven success in Europe and strong brand recognition in the U.S., now is the ideal moment to become a Rosso Pomodoro franchisee.

Red dashed line with a small gap in the middle, indicating a broken or interrupted line.
Red wall with white and yellow text about Italy's favorite pizza restaurant, including a world map in the background, and a section advertising Rosso Pomodoro pizza.

NOW

Now with over 100 restaurants in Italy and around the world, the company has built an enviable reputation in 20 years, offering real Neapolitan pizza, with long-leavened dough, and cooked with traditional Campanian recipes and the best Italian excellence. The brand's success is attributed to its unwavering dedication to quality, its embrace of traditional culinary practices, and its ability to adapt and grow in diverse markets.

Franchise With Us

Be a part of the growing movement to deliver authentic Neapolitan flavors to communities across America—and own a slice of one of the world’s most beloved Italian brands and Neapolitan artisan pizza chains!

Rosso Pomodoro is looking for interested parties who want to join its expansion in North America. We are looking for entrepreneurs, willing and able to develop their own restaurant and brand in the territory to which they belong. We want to expand the map!

We welcome requests from both individuals and companies whose experiences and qualities correspond to the requirements of our ideal partner.

Join the Rosso Famiglia

Come visit us for A Day in Napoli to learn more about becoming a Rosso franchisee.

Exterior view of a pizza restaurant called Rosso Pomodoro with outdoor seating, a large red sign, and a menu board outside.

29th Ave Town Center (Central Park, CO)

Exterior view of a shopping plaza with a pizza restaurant named Rosso Pomodoro at Greenwood Village. The storefronts have glass windows with signs and advertisements.

Arapahoe Marketplace (Greenwood Village, CO)

Pronto!?

Have questions? Contact us!

info@rossopizzafranchising.us (720) 686-4545