• Locations

    POMO Scottsdale

    POMO SCOTTSDALE


    8977 North Scottsdale Road
    Scottsdale, Arizona 85253
    480.998.1366

    Sunday–Thursday
    11am–10pm

    Friday & Saturday
    11am–11pm

    Reserve a Table

     


    POMO Phoenix

    POMO PHOENIX


    705 North 1st Street, Suite 120
    Phoenix, Arizona 85004
    602.795.2555

    Sunday
    11am–2pm, 5pm–10pm

    Monday
    Closed

    Tuesday–Thursday
    11am–2pm, 5pm–10pm

    Friday & Saturday
    11am-2pm, 5pm-11pm


    POMO Gilbert

    POMO PIZZERIA GILBERT – NOW OPEN


    366 North Gilbert Road
    Gilbert, Arizona 85234
    480.878.2222

    Sunday–Thursday
    11am–10pm

    Friday & Saturday
    11am–11pm


    POMO Glendale

    POMO PIZZERIA GLENDALE


    19420 North. 59th Avenue
    Glendale, Arizona 85308
    623.777.1868

    Every Day
    11am–10pm

     


    Forno Fabbri

    FORNO FABBRI


    8977 North Scottsdale Road
    Scottsdale, Arizona 85253
    480.998.1366

    Monday–Saturday
    8am-10pm

    Sunday
    Closed


    The Food

    OUR STORY

    AUTHENTIC NEAPOLITAN PIZZA HANDCRAFTED IN THE TRADITION OF OLD ITALY.

    The signature style of Pomo Pizzeria creates an unparalleled pizza experience that combines authentic flavors with techniques handed down over generations. Our ingredients and process lets you discover Neapolitan pizzas in the true tradition that goes back hundreds of years and thousands of miles to Napoli, Italy.

    Master Chef Matteo Schiavone begins with slow-rising sourdough kneaded from a Pomo family recipe that includes highly refined organic wheat flour imported from Naples, Mediterranean sea salt, and water. Proofed over 24 hours and formed and stretched by hand, the dough is delicately prepared, embellished with our classic tomato sauce, mozzarella and an assortment of the highest quality ingredients available.

    Each pizza is finished at 905°F in our hand-built, wood-burning ovens, specially designed and constructed from ornate brickwork and bonded together with volcanic sands from the coastline of southern Italy.

    Our time-tested process guarantees baked-in flavors and a soft, aromatic, flavorful crust – the signature style of a true Pizza Napoletana. Certified by Verace Pizza Napoletana and Associazione Pizzaiuoli Napoletani, Pomo Pizzeria offers the most authentic Italian dining experience outside of Italy itself.

    Copyright 2015 © Pomo Pizzeria. All rights reserved. Privacy Policy

    Stefano

    Stefano Fabbri is founder and chairman of Pomo Restaurant Group, a Phoenix-based corporation that owns six restaurants in Arizona.

    Fabbri has been involved in the restaurant industry since his early years, when his grandfather opened his first bakery in 1949 in a little village in Emilia Romagna, Italy. Later as a teenager, with the help of his grandfather and his father, Fabbri worked in the family bakery, where he learned traditional cooking techniques and how to use the finest and freshest products.

    The passion for Italian cuisine, the authentic food, and the support of his family has given Fabbri great culinary knowledge, while his passion for food gave him the inspiration to open his own restaurant concept.

    In 2009, Fabbri moved to Phoenix from Italy and finally decided to realize his dream of opening his own restaurant. In March, 2010, together with executive chef Matteo Schiavone, Fabbri opened Pomo Pizzeria Napoletana.

    The first location was opened in the Scottsdale Borgata. In April of 2013, Pomo closed its Borgata location to open a new location in downtown Phoenix. After six months, Fabbri opened Pomo’s second location to a 4,000 square-foot space at Gainey Village in Scottsdale.

    In March 2014, Fabbri founded Pomo Restaurant Group, LLC (PRG) with his partners, Mark Proto and Matteo Schiavone. In January 2015, PRG started a joint venture with the Italian entrepreneur Leonardo Zacchino and opened two more restaurants: Pomo Pizzeria and Toscana Osteria, both located in Glendale.

    Since he started PRG, Fabbri has never stopped working on new ideas about how to expand. In July 2015, he opened a new restaurant in Gilbert, just six months after he opened his Glendale location.

    Fabbri and his group are currently working on a new project, slated to open in central Phoenix.

     

    Mark

    Mark Proto was born in North London, and was raised by an Italian family. During Mark’s younger years he was taught Italian culture and cuisine in his family owned Italian Bistro.

    Mark’s love for the business side of the Bistro led him to open his own telecom business that was very successful.

    Melding his love for business with his knowledge of Italian food and culture, he then came to the US in 2009 to start Pomo Restaurant Group with Stefano.

    Matteo S

    Matteo Schiavone was born in Foggia, Italy and lived in Naples, Italy for many years before moving to the United States.

    Schiavone graduated from Foggia University with a B.S. in Hospitality and Restaurant Management, working for a trade company before becoming a restaurant chef. With 30 years of experience, Schiavone is no stranger to the restaurant business.

    Schiavone has been acknowledged by the Italian food and wine magazine Gambero Rosso as one of the most respected pizzaioli in Italy. His passion led him to study pizza in every detail and every aspect of the pizza making process.

    Schiavone served as a teacher in different pizza schools in Italy, and worked as a master pizzaiolo in Thailand, Australia, and Brazil.

    He came to the United States in 2007, where he was hired as an instructor and consultant for different pizzerias in Utah. In 2009, Schiavone moved to Arizona to start a new adventure with Stefano Fabbri, owner and founder of Pomo Pizzeria Napoletana.

    Schiavone is currently a partner of the Pomo Restaurant Group and serves as the executive chef of Pomo Pizzeria Napoletana.

    Daniele

    Daniele Lombardo is an Italian pizzaiolo from Sicily.

    Lombardo learned the art of pizza making while studying at the Scuola di pizzaioli in Trapani, Italy, where he also worked as a pizzaiolo before moving to the United States in 2013 and joining Pomo Pizzeria Napoletana.

    He currently serves as a pizzaiolo at Pomo Pizzeria Napoletana in Scottsdale.

    Matteo C

    Matteo Cataldo brings over 20 years of experience in Neapolitan pizza making in both Italy and New York to Pomo Pizzeria Napoletana. Pizzaiolo Cataldo, originally from the Campania region of Italy learned his craft where pizza originated and later was relocated to share his talents in the city of Bolzano in northern Italy. In 2010 he immigrated to the United States and was later invited to work for the famous Mario Batali at Rossopomodoro, part of Eataly, New York. After 3 years in New York City, Pizzaiolo Cataldo is happy to call Phoenix home and to be a part of the team here at Pomo!

    Niecco

    Niecco Capone is an Italian-American pizzaiolo with nine years of experience in the restaurant industry. Capone learned the art of pizza making from his grandfather, himself a pizzaiolo based in Chicago.

    Capone’s experience in pizza making is a family affair – he meets with his relatives for a “pizza night” family reunion every year in Chicago. During that reunion, he trains and improves his pizza making skills.

    Capone now serves as a pizzaiolo and kitchen manager at Pomo Pizzeria Napoletana in Gilbert.

    Giancarlo

    Giancarlo Stefanutto comes from Tuscany, Italy and has been in the restaurant business since 2003.

    Stefanutto started his career as a chef in Lucca, Italy in 2003. He then moved to France, where he worked as a general manager and executive chef. Stefanutto moved to Germany in 2006, and back to France in 2007 to again work as an executive chef.

    In 2011, Stefanutto left Europe for the United States, where he opened an Italian restaurant in Tucson. He joined Pomo Pizzeria Napoletana as a general manager in 2015.

    Stefanutto currently works in Glendale where he manages Pomo Pizzeria Napoletana’s sister restaurant, Toscana Osteria.

    Luca

    Luca Todini, originally from Naples, Italy, was brought up on traditional Italian products and recipes.

    Todini graduated as a Master Sommelier from the Associazione Italiana Sommelier (AIS) of Milano, Italy, and eventually came to Scottsdale to work with Stefano Fabbri, owner and founder of Pomo Pizzeria Napoletana.

    He currently serves as the Master Sommelier and the manager of the Scottsdale location of Pomo Pizzeria Napoletana.

    Thierry

    Thierry de Nas de Tourris, originally from France,  brings over 25 years of restaurant experience  in the United States and Europe.

    Nas de Tourris started his journey with Pomo at the Scottsdale location in 2013.  His passion for the industry has moved him up the ladder quickly.

    Thierry is currently the manager at the Gilbert location.

    Alex

    Alexander Kubes is a native of northern Illinois.  He moved to Arizona in 2012 to attend Arizona State University and major in  Special & Elementary Education. During his time at ASU, he began to take an interest in Mixology and became a certified Mixologist.

    Kubes began working for Pomo Scottsdale in April 2014.  His empathetic and patient personality shines brightly.

    Alex is currently the bar manager at the Gilbert location.

    EJ

    Ernest Hernandez is an Arizona native.  His love specifically for the Italian food industry landed his first job as a pizza cook in 2006.

    Hernandez’s eagerness and dedication to learn anything and everything he could in the industry, allowed him to work his way into management.

    EJ helped open the Gilbert location and has proven to be an asset, as he is lead server and assistant manager.

    Chelley

    Michelle Decker, originally from Seattle Washington, has worked with Pomo since it opened it’s doors at the Borgata in 2010.
    Chelley has a true ​joy and pleasure for service​ as she loves meeting new people and creating friendships.  Her excitement for Italian history and culture has kept her close to Pomo.
    She is currently the bar manager at the Scottsdale location.

    Maurizio

    Maurizio Borro was born in Rome, Italy.  Growing up, he spent most of his time educating himself with the rich history of his Roman culture.

    Borro came to the United States in 2010, and landed himself a serving position at the original Pomo in the Borgata.  Being a Rome native, not only did serve, but he has and continues to share his Roman culture Pomo guests.

    You can visit Maurizio at the Pomo Phoenix location where he is now a manager.

    Lawson

    Lawson Davis is originally from Atlanta, Georgia. He has spent the last 25 years in executive management in the business sector.

    Lawson has a passion for working with people. He also nurtured his love for Italian food while in the Navy and stationed in Naples, IT.

    Lawson helped open Pomo Scottsdale and has worked his way up to a management position.

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