Rossopomodoro doesn’t look like a typical American pizzeria, and it isn’t.

Located in the West Village of Manhattan (Greenwich and 13th Street), Rossopomodoro is a true Neapolitan pizza restaurant — and that was done with purpose and intent.

Rossopomodoro opened just last December, but with over 120 restaurants spread around the world — including Eataly, which has locations in Chicago and New York — its Naples-based parent company, Gruppo Sebeto, is one of the most successful international restaurant operations in the world today. Its portfolio of eateries includes corporate-owned as well as franchised operations.

The menu at the premier U.S. Rossopomodoro restaurant is totally unlike other typical American pizza operations where you top nearly anything you want onto a piece of dough. In addition to an extensive menu of seasonal and unique antipastos, salads, pastas, side plates and secondi, or main dishes, Rossopomodoro serves up true, original Neapolitan pizza with up-town class.

Dr. Simone Falco, president and chief executive officer of Rossopomodoro U.S., and a second-generation corporate family member, told The Produce News that the original concept of the menu has been maintained at its first U.S. location, allowing only for differences in the foods sourced.

“Our goal was to create an environment that is similar to our restaurants in Italy and other places in the world, while knowing that the menu would have to differ because of the availability of foods,” explained Falco. “We don’t call ourselves a pizza restaurant; we’re a traditional cucina de napoletana [Neapolitan kitchen]. Our culture is firmly rooted in sustainability and in the heart of Napoli.”

“We are fully committed to the locally grown concept,” he continued in his clear, precise English with a distinct, charming Italian accent. “There must be exceptions, such as garlic, of course, but by using only what is available locally, our menu is kept concise, exact, sustainable and good for the community.”

The restaurant sources from some of the major Bronx food distributors for needed items, but the chef has direct connections to local growers to source the majority of its fresh produce.

It was late winter when we visited Falco at Rossopomodoro, and the menu was proof of his commitment to local foods. Pizza selections included Broccoletta, topped with Brussels sprouts, guanciale and crème fraiche, and Capricciosa, smothered with mozzarella, mushrooms, ham, artichokes and black olives.

The spring menu was on the design desk of Chef Kenneth Welch and Chef Antonio Sorrentino, with input from Damon Kornhauser, director of operations, Pizzaiolo (pizza chef), Rosario Granieri and, of course, Falco.

Compiling a highly experienced, top-notch team of executives for its first U.S. location is a Rossopomodoro hallmark. The company invests in its people, culture and tradition and imbeds its commitments into its staff. It trains its human resources partners at Accademia dell’Eccellenza, a dedicated location in Milan.

These partner-suppliers are hand-picked for the high quality of their products, their attachment to tradition and their respect for the environment. They produce and process classic Neapolitan pizza flour, olives and extra virgin olive oil from Sorrento and pasta grana from Gragnano. The Agro Nocerino tomatoes, as well as the buffalo mozzarella, are produced in the Campania region and are known as the highest quality in the world.

“We examine all factors involved in the production of these products, which carry the ‘Rossopomodoro’ brand,” explained Falco. “The soil, quality of water, fertilization and traceability of every element are standards that must meet our criteria.”

Combined, these ingredients guarantee the traditional Neapolitan pizza served at all of its locations.

Rossopomodoro is a very young company that has experienced amazing growth. It began in 1997 in Naples, when Franco Manna opened the first Rossopomodoro — a small operation that served typical Neapolitan pizza and a trattoria menu of high quality and tasty recipes at reasonable prices.

Its success was immediate, and it quickly became a popular local gathering spot. It propelled the company to open its second restaurant, this one in Parma, in 1999, which was soon so successful that without a reservation guests could expect to wait on line for hours.

Determined to continue expansions, Manna and his partners held tightly to their original guarantee to serve only traditional Neapolitan pizza. Within six years the company had 70 operations in its portfolio. It also conquered foreign markets by opening in Reykjavik, Copenhagen, Buenos Aires and London, all being supplied foods from the company’s resources in Italy.

Expansions are also on the table for new Eataly locations. Several other restaurants fall under the corporate umbrella, including Anema & Cozze, specializing in seafood, pasta and pizza; Rossosapore, a rather fast-food to-go version of Rossopomodoro and; Ham Holy Burger, where burgers become gourmet. And even more new restaurant concepts are on the research and development board today.

Falco credits Kornhauser for the restaurant’s streamlined, comfortable and unique décor, which was purposely planned around the American mentality.

“The tables in the pizza room are made from reclaimed wood from a bank,” said Kornhauser. “Wood sidings on the walls are from the Coney Island boardwalk. The pizza oven, which is covered with gold leaf tiles, is a signature of Rossopomodoro, and every restaurant includes this element.”

He noted that the wine list is a perfect pairing with the ambiance and menu, which is compiled to imply an upscale restaurant.

“Our wines are all produced in Italy,” Kornhauser noted. “The only exception is the Champagne, which of course is French, but also perfectly suited to our menu items.”

Rossopomodoro has also embraced Slow Food International, and since 2007 at least 20 percent of the dishes are prepared with products that are recommended by the organization.         

Everywhere the eyes move in Rossopomodoro they reflect the company’s philosophy; to do things good, clean and correct.

Its leaders stand firm to the idea that every emotion wants to grow, every story wants to go far and every flavor wants to tell about its homeland.

“Ours is Naples,” reflected Falco. “We are all about sustainability and Neapolitan heart. Our partners and we follow the rhythm of the seasons and hold the environment around us in the highest respect. As our president, Franco Manna, says, ‘The basic philosophy is to pursue the tradition and quality of products, to protect rare and endangered products and to recover traditional techniques of preparation.’ We will continue to endeavor to introduce our products and our Neapolitan heart to a wider audience in the U.S. and around the world.”

More about Rossopomodoro can be viewed at https://youtu.be/UmdqOqVu8Es.