I am Francesco Ribaudo, founder of Pizzeria Ribaudo in Tropea. This project was born from a visceral love for dough-making and has grown through constant study, technical research, and collaboration with the great Italian master pizzaioli. Since 2017, earning national awards and prestigious recognitions such as 50 Top Pizza and Gambero Rosso, I have developed a signature style: a contemporary pizza that is light, airy, and highly digestible, built on selected raw materials and the celebration of Calabrian excellence.
Today, Ribaudo is a landmark for those seeking authenticity, technique, and character in the heart of the Costa degli Dei.
I am Francesco Ribaudo, founder of Pizzeria Ribaudo in Tropea. This project was born from a visceral love for dough-making and has grown through constant study, technical research, and collaboration with the great Italian master pizzaioli. Since 2017, earning national awards and prestigious recognitions such as 50 Top Pizza and Gambero Rosso, I have developed a signature style: a contemporary pizza that is light, airy, and highly digestible, built on selected raw materials and the celebration of Calabrian excellence.
Today, Ribaudo is a landmark for those seeking authenticity, technique, and character in the heart of the Costa degli Dei.