The attention to detail and love for this ancient art make the difference.

Pizzeria Fuego was born in 2013 from the idea of ​​Dari Sami, who after years of experience as a pizza maker in Italy and abroad decides to open his own pizzeria in Campo San Martino, a small town in the province of Padua.

Our constant growth goes from product research, always fresh and of quality, from knowledge and daily updating, but above all from the comparison with the customer.

The staff

Our staff is composed of serious, determined, hard-working and very sociable people, who welcome and serve our customers always with a smile.

Our dough

Thanks to the 72-hour leavening, our pizza will be well digestible. In fact, the dough is prepared well in advance, to allow a long leavening of 3 days and 3 nights, necessary to obtain an incredibly light and perfectly digestible pizza.

Raw materials

One of the secrets that allow you to get a light and tasty pizza, the choice and method of use of raw materials, among these the best Italian flour and the authentic San Marzano tomato (certified by the Italian government to be grown in the volcanic soil in the south of Naples).

The ingredients are in fact carefully selected, nothing is left to chance, to always offer top quality.

It is the attention to detail, in addition to the love for this ancient art, that makes the difference between an ordinary pizza and a good and healthy pizza.