FaroAlto announces the start of its collaboration with Romualdo Rizzuti, one of the most influential protagonists of contemporary Neapolitan pizza, for the launch of Bigè — Signature Pizza, the new concept that will debut in Siena with two openings in Piazza del Campo. The initiative is part of the growth path of the group, which in recent years has invested in the relaunch of historic Italian venues and in the development of innovative formats in Food & Beverage.
The project stems from the gastronomic vision of Rizzuti, known for his ability to interpret tradition and transform it into a creative and contemporary language. Bigè — Signature Pizza It will open at number 60 with signature pizzas and dishes inspired by modern Italian cuisine, while at number 38 it will be inaugurated Bigè — Street Pizza, dedicated to a more informal offer, including “pocket” pizzas, proposals for walking, takeaway and delivery.
The menu, which combines research, craftsmanship and excellent raw materials, offers both timeless classics — such as Queen Margaret — and some of Rizzuti's most famous creations, including The Gold of Naples, My Naples, Leonardo's La Capricciosa, Potato gateau, Shrimp, lard and truffle, Naples Siena. The offer is completed by the panuozzi, designed for a more informal consumption and combined with the drink list.
The first samples of the new concept will be available from December 6 to 8 during the Siena Taste Markets. In 2026, the project includes additional openings, with new locations planned in Milan, Florence and Palermo.
”With Bigè — says Luca Leonardi, corporate retail director for Italy at FaroAlto S.p.A. — let's take an important step in the evolution of the group. Romualdo Rizzuti brings a gastronomic vision capable of combining research, identity and accessibility, perfectly in line with our development objectives. This collaboration reinforces our desire to create original formats and to enhance Italian excellence in projects destined to grow both in Italy and abroad.”
”Bigè is a project that stems from the desire to introduce an idea of contemporary Neapolitan pizza that combines tradition, technique, excellence of raw materials and identity. This opening is only the beginning of a series of new openings in Italy and, looking to the future, also at an international level” adds Romualdo Rizzuti.
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