Errico Porzio is preparing SproPORZIOnato, a new Naples project focused on American-style pizza served by the slice. Reported by Luciano Pignataro, the planned concept centers on thin, large pizzas sold in individual slices, with pepperoni among the defining references.
The announcement frames the project as an example of American pizza formats entering Naples while interacting with Neapolitan pizza culture. Rather than replacing the conventional round Neapolitan pizza, SproPORZIOnato is presented as a parallel format: large pizzas designed to be cut and sold slice by slice.
What SproPORZIOnato is
According to the report, SproPORZIOnato is a Naples project from Porzio dedicated to American-style pizza by the slice. The concept is associated with thin, large pizzas and pepperoni.
No confirmed opening date has been provided in the available sources. The exact address, full menu, prices, operating hours and launch team are also not specified, and the available sources do not confirm whether the project is already open or still forthcoming.
Why the slice format matters for readers
The slice format is described as suited to quick service, variety, street-food consumption, takeaway and flexible dining.
For visitors and residents, that means a different use case from a sit-down pizzeria visit: stopping for one slice, trying more than one variety, eating on the move, or taking slices away. The format emphasizes choice and speed, with individual slices as the unit of sale rather than a whole pizza ordered per person.
A further step in Porzio's work with formats
Porzio's professional identity combines Neapolitan pizza tradition with innovation, as described on his official site.
SproPORZIOnato can be understood as a further development of his experimentation with formats beyond the conventional round Neapolitan pizza. Italia a Tavola reports that Porzio has already operated both conventional pizzerias and slice-format businesses, including a centralized laboratory for the "Porzio...ni di pizza" format.
That previous experience with slice-oriented pizza businesses and centralized production provides relevant context for the new project. The available sources do not establish whether SproPORZIOnato is connected operationally to the existing "Porzio...ni di pizza" business.
What to check before going
Because the opening status is unconfirmed, readers should treat SproPORZIOnato as announced but not yet documented as open. Before planning a visit, it is worth checking Porzio's official channels for a confirmed opening date, address, hours and menu.
What is confirmed so far is the direction: an Errico Porzio project in Naples bringing thin, large American-style pizzas, pepperoni references, and by-the-slice service into dialogue with Neapolitan pizza culture, extending a career that has paired attachment to tradition with research and format innovation.
