Fantasie di Napoli

There is a certain warmth at Fantasie di Napoli, the kind of place where you naturally relax without even noticing.

In Rome, the pizzeria has two main locations, the historic flagship in Castelverde and a second, more contemporary space inside Centro Commerciale Gran Roma.
One carries a traditional, neighborhood feel, the other offers a modern, approachable atmosphere. 

Each has its own character, yet both share the same essence.

What you’ll find here is simple, wood-fired Neapolitan pizza, no unnecessary embellishments, just quality ingredients and solid technique.

The staff, mostly from Naples, bring a natural warmth and authenticity to the space. There’s nothing overly staged, yet somehow, you find yourself wanting to stay longer than planned.

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The Journey of Luca Rallo

Behind it all is Luca Rallo, a Neapolitan-born pizzaiolo and owner.

Recognized as a top-level professional with international awards, including a world championship title, his craft is grounded in years of hands-on experience. His dough, in particular, reflects a level of precision and consistency that has earned recognition in Italian gastronomic guides.

Rallo grew up in Fuorigrotta, Naples. He began working at just 14 under his father, Vincenzo.
“Before I knew it, my hands were always covered in flour,” he recalls.

Those early years were spent learning the fundamentals, preparing mozzarella, handling dough, understanding the rhythm of a real pizzeria.

His mother, old-fashioned in her thinking, told him “Either you study or you work.”
He chose to work with his father.

At 18, he moved to Rome. There, in the intense environment of busy city pizzerias, he would bake between 1,000 and 2,000 pizzas a day.

“That experience changed me completely,” he says.

Over time, he developed his own style, refined through repetition, pressure, and constant learning.

After years of apprenticeship, he opened Fantasie di Napoli in Rome.
Even today, he says, “I live in Rome, but I’m still Neapolitan at heart.”

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Gluten-Free Pizza: A New Challenge

“A pizzaiolo should never stop learning.”

With that mindset, Rallo began exploring gluten-free pizza, an entirely different and technically demanding field.

Driven by growing dietary needs and the desire to serve those who couldn’t traditionally enjoy pizza, he started developing new dough techniques.

But gluten-free dough behaves very differently. It lacks elasticity, making it fragile and difficult to handle. Even stretching the dough is a challenge, and achieving the signature Neapolitan cornicione becomes extremely difficult.

Still, he persisted.

That persistence led to a major breakthrough: winning the Pizza World Cup in the gluten-free category.

“I honestly didn’t expect it,” he admits.
“When they called my name, I couldn’t process it. I found myself on stage… it’s a feeling I’ll never forget.”

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Recognition in Japan

Among the many places he has worked, Japan holds a particular place for Rallo.

In 2024, he won a major competition in Tokyo, standing out in a demanding challenge that required both technical skill and improvisation.

His work, especially his gluten-free pizza, was highly regarded, earning recognition from a panel of respected chefs and industry figures.

He has since been invited back as a judge.

Reflecting on his time there, he says:

“I was struck by the way people approach their craft. While I was making pizza, many were taking photos, writing notes and really paying attention. It made me feel proud.”

For him, Japan is not about prestige, but perspective
“a place that gives me both inspiration and pride… almost like a second home.”

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Fantasie di Napoli: More Than a Pizzeria

Rallo’s journey has never been about quick success. It’s built on consistency, repetition, and respect for tradition while still responding to new demands.

At Fantasie di Napoli, every detail reflects that philosophy, ingredients sourced from Naples, carefully prepared dough, and a clear focus on simplicity.

“Pizza requires art, passion, love and a lot of patience. And of course, skill. If you’re Neapolitan, it’s something you carry inside you.”

Nearly 20 years after moving to Rome, he still speaks with a Neapolitan accent and carries that identity into everything he creates.

Today, his work extends beyond Italy. In Albir, on Spain’s Alicante coast, he has opened Fantasy Albir, a seaside restaurant that combines food, atmosphere, and experience.

Luca Rallo is not just a pizzaiolo, he is also the mind behind a growing brand.

And Fantasie di Napoli is more than a place to eat.
It’s a place where you can experience a piece of Naples, quietly and authentically, far from where it began.

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