Who We Are
Our Story
Naples at Heart, Rome on the Plate
In 1987, Carmine Esposito left his neighborhood of Mergellina in Naples with a bag of flour, a family recipe, and a dream of bringing real Neapolitan pizza to the Eternal City. He opened a small 20-seat restaurant in Trastevere. Within months, it was impossible to find a table.
The recipe has never changed. Neither has the love for the craft.
Trastevere, Rome · 1987
Milestones
Carmine Esposito opens the first restaurant in Trastevere with just 4 tables and a wood-fired oven.
Son Salvatore joins the kitchen. He introduces the now-famous 48-hour cold fermentation dough.
I Fratelli expands to a second location near Campo de' Fiori.
Third generation takes over. Carmine Jr. and Elena modernize the offer while keeping the soul.
Our Values
Only the Best Ingredients
We import Type 00 flour directly from a mill in Naples, use San Marzano DOP tomatoes grown on the slopes of Vesuvius, and source our fior di latte mozzarella from a family dairy in Campania every morning.
The Wood-Fired Oven
Our oven was built in 1987 by the same craftsmen who built the original in Mergellina. It reaches 485°C and cooks each pizza in exactly 90 seconds — the way it has always been done.
Hand-Kneaded Daily
No machines. Every dough ball is kneaded by hand and left to rise for 48 hours in a cool room. You can taste the difference — a light, airy crust that is easy to digest.
A Family Business
Today the restaurant is run by the third generation of the Esposito family. Grandfather Carmine opened the doors in 1987. His son Salvatore expanded to a second location. Now Carmine Junior and his sister Elena keep the tradition alive.