Errico Porzio Brings American-Style Pizza Slice to Naples with SproPORZIOnato

Naples, the city universally associated with pizza tradition, is preparing to welcome American-style pizza slice. As reported by Luciano Pignataro Wine & Food Blog, the opening of SproPORZIOnato is expected soon, the new project signed by Errico Porzio, which will have pizza cut into slices in U.S. style as its central element.

This is a significant shift because it comes from a pizzaiolo historically tied to Neapolitan tradition, a sign of how Italian pizza culture is evolving through new formats and consumption occasions, without putting itself in opposition to the classic recipe.

The topic discussed at Pizza Maxima 2026

According to the blog, the subject was at the center of the discussion during Pizza Conference, as part of Pizza Maxima 2026, where key players in the sector gathered including Antimo Caputo (Mulino Caputo), Giovanni Amodio (Latteria Sorrentina), Luigi Rega, Fabrizio Basso, Valentina Borsini, Massimo Rossini and pizzaioli Errico Porzio and Roberto Davanzo.

A model already widespread elsewhere

The slice, explains the publication, offers thin and giant pizzas sold by the slice, a format very close to street food but also capable of engaging with contemporary dining. In the United States it is an established concept; in Italy it is gaining ground with realities like Pizza Stella in Milan and the Domino's chain, already present in several cities in the North.

With SproPORZIOnato, Porzio brings this trend to Naples as well, opening a further chapter in the debate on what the pizzeria of the future will be: a single model or a plurality of formulas capable of coexisting, from traditional Neapolitan to street food to American-style slice.