Impasto

Impasto Pizzeria was born during the Covid days of 2020, when founder Luca Pelliccioni — the same man behind award-winning Brooklyn favorites LaRina Pastificio e Vino, Briscola Trattoria, Balera, and Osteria Radisa — started playing with dough in a small pizza store on Waverly Avenue in Fort Greene, Brooklyn.

The spot originally belonged to Roberto Aita, a well-known NYC chef with a 30-year career and part of the original Paramount Hotel team alongside Anthony Bourdain, who decided to let Luca lead the pizza program at his store and believe in his vision.

The third man to complete the team, and its newest partner, is Jacopo Rigolio, who moved to NYC in 2023 and joined the team that same year after an international food and beverage career spanning eight years in London, one year in Australia, and four in Saudi Arabia, leading multi-unit opening projects for major names. From Green Michelin-starred LA favorite Chi Spacca to managing openings of All'Antico Vinaio across the USA, Jacopo has helped the team launch its new branding and now curates the culinary program alongside Luca.

The synergy of the three led to the opening of Impasto 2 in Park Slope in 2024, and the team is now looking at new openings and projects for the 2026/27 season.

Impasto's idea is simple but solid: to bring to Brooklyn a product Italians have eaten for generations across the whole peninsula — Pizza Romana in teglia. It's a highly hydrated dough that holds well on a display counter and, once reheated, tastes just as good as it did fresh out of the oven.

Over time, the team also decided to include NY pies, limiting the choice to just Classic NY Cheese and NY Pepperoni to keep the counter alive and fresh. Another honorable mention is the soft-serve gelato, which is now a staple at Impasto.

Impasto is a blend of three businessmen who love pizza, share a genuine passion for hospitality, and want to keep pizza a popular and affordable product in this crazy-expensive city.