• Locations

    POMO Scottsdale


    8977 North Scottsdale Road
    Scottsdale, Arizona 85253


    Friday & Saturday

    Reserve a Table


    POMO Phoenix


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

    11am–2pm, 5pm–10pm


    11am–2pm, 5pm–10pm

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

    POMO Gilbert


    366 North Gilbert Road
    Gilbert, Arizona 85234


    Friday & Saturday

    POMO Glendale


    19420 North. 59th Avenue
    Glendale, Arizona 85308

    Every Day


    Forno Fabbri


    8977 North Scottsdale Road
    Scottsdale, Arizona 85253



    The Food



    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 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 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.


    Francesca Ciro was born in Partanna, a small town in Sicily. Francesca took an interest in cooking at an early age. She took one of her first jobs at a local supermarket in Sicily where she became inspired by all the fresh food Italy has to offer. She learned of all the flavors and how to implement them into authentic Italian fare for her 2 daughters and husband at home. They knew she had a gift.

    In 2013 Francesca and her husband moved to Phoenix and she immediately began her journey at Pomo in Scottsdale. Her Sicilian Arancini’s and Polpette (meatballs) are some of the most popular antipasti on Pomo’s menu.


    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 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 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 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.