Bigè is the new gastronomic project developed by the FaroAlto group and inaugurated in Siena in Piazza del Campo. The concept was created with the aim of creating a format dedicated to signature pizza, capable of evolving over time and replicating itself in other Italian and international cities.

The project sees the collaboration of Romualdo Rizzuti, one of the most influential protagonists of contemporary Italian pizza. He is responsible for defining the doughs, recipes and gastronomic identity of the format.

Bigè was founded as a creative laboratory where pizza becomes a gastronomic language that combines Neapolitan tradition, research on doughs and dialogue with the excellence of the territory.

Siena represents the starting point of a larger project that FaroAlto intends to develop in the coming years in other Italian cities and abroad.