Mattarello
Pizzeria

Mattarello Pizzeria is the realization of a dream Fabrizio has carried since childhood. Born and raised in Rome, he spent his summers at his uncle’s pizzeria — first playing and watching, and later helping out. Those early experiences grew into a lifelong passion and a career spent in Italian restaurants and pizzerias.

Over the years, Fabrizio worked as a server, manager, and chef in Italy, Spain, England, and eventually New York City, where he also helped open several restaurants. After years of bringing other people’s restaurants to life, he dreamed of finally creating a place of his own.

That dream became Mattarello, a Ridgewood pizzeria where Roman tradition meets the energy and spirit of NYC. The name, Italian for “rolling pin,” is a nod to the simplicity and craftsmanship of Italian cooking. The menu is rooted in the flavors Fabrizio grew up with in Rome, while incorporating original creations inspired by his experience and creativity. Mattarello’s high-hydration dough undergoes a slow 24-to-72-hour fermentation, creating a thin, crisp, light, and highly digestible crust.

For Fabrizio, Mattarello is the culmination of a journey that began in his uncle’s pizzeria in Rome and led him to New York City — a place of his own where he can share his roots, his creativity, and a little piece of Rome with Ridgewood, one slice at a time.