Born in Soccavo (Naples, Italy), Errico Porzio runs a fast-growing chain of pizzerias from Campania to Milan; the hashtag #saddasapèfa has earned him 1.2 million followers, and in 2024 the brand entered No. 11 on the 50 Top World Artisan Pizza Chains list.
Born in 1978, Porzio began baking in his family’s oven and, in 2014, took over the historic Pizzeria Porzio in Via Cornelia dei Gracchi, Soccavo. There he coined his “neighbourhood pizza”: 70 % hydration dough, 24-hour maturation and a fluffy rim, with playful yet readable toppings such as the Natapizz (buffalo ricotta and yellow-tomato jam).
Viral livestreams and funny tutorials fuelled expansion: new outlets on Naples’ Lungomare and in Vomero, openings across Campania (Aversa, Salerno, Pozzuoli), in Lazio with “Al Solito Porzio” on Via Tuscolana in Rome, in Lombardy with Via Solari 34 in Milan (September 2024), in Puglia with Lecce (March 2025) and in Calabria with Cosenza. 50 Top World Artisan Pizza Chains 2024 placed him 11th worldwide for consistency.
Porzio sums up his philosophy as “tradition moving fast”: selected flours, hybrid sourdough, recycled frying oil, compostable delivery boxes and local toppings—Norcia IGP guanciale, hand-chopped friarielli. In 2022 he launched “Porzio…ni di Pizza,” an itinerant slice bar supporting Naples’ Santobono children’s hospital; in 2025 he appears at the New York Pizza Festival as an ambassador of Neapolitan dough.
