Open now for delivery

Authentic
Neapolitan Pizza

Dough matured for 48 hours, baked at 485°C in 90 seconds. Delivered through Bolt Food — starting in Cluj-Napoca, Romania.

MANGIA L'AUTENTICA PIZZA

See the pizzas
25′
average delivery time
485°C
oven temperature
48–72h
dough fermentation

Our story

We are obsessed with pizza

Not just any pizza — the warm, airy, perfect one that makes you close your eyes at the first bite.

Il Maestro was born out of an obsession: bringing the taste of a real Naples pizzeria to Cluj. We are not fast food. We are a workshop where every dough ball is kneaded by hand, fermented slowly for 48–72 hours and baked in 90 seconds at 485°C.

We learned the craft in southern Italy and brought home the recipe, the Caputo flour and the respect for tradition. That is why our pizza has an airy, leopard-spotted cornicione.

We work from passion, never in a hurry. Every pizza leaves the oven in 90 seconds, with a light, pillowy crust.

MANGIA L'AUTENTICA PIZZA — Neapolitan tradition, urban attitude.

Where to find us

Our locations

One kitchen open today, more on the way. Pick your country when you order.

Don't see your city?

We are opening Il Maestro kitchens with local partners across Europe. Yours could be next.

Open one in your city

Franchise

Bring Il Maestro to your city

A Neapolitan pizzeria built as a system: one dough, a tight menu, a delivery-first kitchen that three trained people can run at peak. We hand you the whole thing — recipes, equipment spec, suppliers, training and software.

The dough system

Our poolish-based Neapolitan dough, documented gram by gram: flour blend, hydration, fermentation windows and daily production sheets.

Kitchen build & spec

Oven choice, layout, prep flow and full equipment list — sized for a delivery-first kitchen from 40 m² up.

Training your team

Three weeks inside a working Il Maestro kitchen for your pizzaiolo and manager, then our team on site for your opening week.

Supply chain

The same sourcing we use: Caputo flour, San Marzano tomatoes, fior di latte, Mortadella IGP — with a vetted local supplier list for your market.

Launch & marketing

Delivery platform onboarding, photography, launch campaign and the local social playbook that filled our first kitchen.

How it works

  1. 1

    You apply

    Tell us your city and your background. We reply within 3 working days.

  2. 2

    We check the market together

    Delivery demand, competition, rent and a location review — then a P&L built on your real numbers, not averages.

  3. 3

    Build and train

    Kitchen fit-out to our spec, equipment ordered, your team trained in an operating Il Maestro.

  4. 4

    You open

    We are in your kitchen for opening week, and on the phone every week after that.

The deal

No upfront franchise fee. You pay a monthly royalty on revenue — we only grow when your kitchen does. Full terms are shared after the market review.

Request the franchise pack

Fill this in and we send you the concept deck, the investment range and a call slot.

Or reach us directly
support@chef-core.com • WhatsApp

Hungry?
We'll fix that.

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