Storiedipinte

Francesco Oppido is a volcanic force in the world of contemporary pizza—an unstoppable forge of ideas, a tenacious and eccentric creative. He honed his craft in his hometown of Crotone, perfecting his skills by making and selling pizzas and pizzette in local markets before landing at one of Calabria’s top pizzerias. There, he absorbed invaluable insights that laid the groundwork for an ever-evolving project, which took off in Bologna with Ranzani13.

Over the years, he has expanded his reach, opening additional locations, a kiosk, and even relocating to Belgium, where he seized the opportunity to further cultivate his second passion—high-quality craft beers. In his picturesque venue in San Lazzaro di Savena, his creativity is in constant motion—an endless playground of experimentation that never settles into predictability.

The evolution of pizza over the years has been driven, in part, by pioneers like him: groundbreaking fermentation techniques, but above all, an analytical precision applied to baking—always in dialogue with stone-milled flours, dough hydration levels, and an almost ancestral devotion to sourdough, to which he even dedicated his Belgian venture.

The menu boasts a wealth of varieties, top-quality ingredients, and daring yet harmonious flavor pairings, meticulously calibrated according to hydration processes, as evidenced by the reassuring air pockets in the crust or the precise temperature control that ensures perfectly dry, crispy fried pizzas. From the crunch of classic styles to steamed pizza, from a deep respect for tradition to an expert mastery of the art of bread-making—his skill extends beyond pizza, evident in the pane da scarpettare and the buttery pan brioche buns, which, following the same philosophy, deliver some of the best burgers in town.