Gabriele Madeo
Pizza
At Mercato Centrale there are those who create, those who experiment, and those who
preserve tradition: Gabriele Madeo does all three. In his stall, Neapolitan soul and a
crisp, thin style coexist, enriched by the flavors of Calabria, the land where his passion
was born. A generous territory that returns in bold aromas and an authentic taste, shaping
both the classic Neapolitan pizza and the ultra-thin version. Two different styles, one single
philosophy: doing things properly.
For Gabriele, dough is a true ritual and a story made of quality and patience: carefully
selected flours and at least 24 to 48 hours of leavening, designed to ensure exceptional
lightness.
Each dough is hand-stretched with artisanal skill and topped exclusively with the finest
ingredients. The selection is rigorous: fresh, certified raw materials, from mozzarella to
carefully chosen cured meats, all the way to tomatoes of controlled origin. It is a constant
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At Mercato Centrale there are those who create, those who experiment, and those who
preserve tradition: Gabriele Madeo does all three. In his stall, Neapolitan soul and a
crisp, thin style coexist, enriched by the flavors of Calabria, the land where his passion
was born. A generous territory that returns in bold aromas and an authentic taste, shaping
both the classic Neapolitan pizza and the ultra-thin version. Two different styles, one single
philosophy: doing things properly.
For Gabriele, dough is a true ritual and a story made of quality and patience: carefully
selected flours and at least 24 to 48 hours of leavening, designed to ensure exceptional
lightness.
Each dough is hand-stretched with artisanal skill and topped exclusively with the finest
ingredients. The selection is rigorous: fresh, certified raw materials, from mozzarella to
carefully chosen cured meats, all the way to tomatoes of controlled origin. It is a constant
