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Interview with Pomo Pizzeria

After our first Italian Festival, we’d like to introduce you to some of the exibitors that made this event a successful story. I personally believe that it’s important for the Italian Association of AZ to get our members to know each other and possibly build a community that can leverage our roots, knowledge, business experience and love for life.

My first interview choice is Stefano Fabbri, the owner of Pomo Cucina e Pizzeria Napoletana.

I have personally known Stefano Fabbri and his business for many years, and for sure, when we feel a bit nostalgic about our country of origin, a good Pizza Napoletana Verace helps to positively lift our moods.

Stefano was born in Rimini, but grew up in Sant’Agata Feltria (in the Emilia Romagna region) an old village with Castle, very well known for the precious and exquisite White Truffles yearly October Saga.

The family tradition started with Stefano’s grandfather in 1949, who excavated in the mountain his first Forno Fabbri (Fabbri’s oven). As Italian tradition demands, the craft of bread making was passed on within the family and Stefano, from age of 12, learned how make artisan bread from scratch using old world techniques and methods.

Stefano’s education in the restaurant business also included the art of customer service, as he learned customer interaction and problem solving. He was also known to deliver his hand crafted products to multiple villages around Sant’Agata by using his Vespa or a Fiat 600 Multipla car (when the orders were larger). Thus, you will find references (the vintage Vespa and the Italian Bus) to this old world tradition in his current market, named Forno Fabbri in Scottsdale.

Being a technology guy, I was really impressed discovering that Stefano’s had developed a highly successful Mobile Phones business all throughout Europe. He established his own companies and marketed and sold leading brand phones (Nokia, SonyEricsson, Samsung…) in Southern Europe from 2000 till 2009.

Following his Master in Communications and Public Relations graduation in Rimini, Stefano moved to Seattle, WA in 2008 and there he began developing the concept we all know as Pomo Pizzeria. Stefano’s American Dream would soon materialize, but NOT in Seattle. After researching many markets, growth potentials, lack of competition, and premium climates, he choose to move his family to Phoenix, where he leveraged his passion creating a truly authentic and the first Neapolitan certified restaurant of Arizona.

The site selection process led him to The Borgata of Scottsdale. The natural draw to The Borgata was its great physical location in between Paradise Valley and Scottsdale. Not only was the clientele sophisticated enough to get this new concept for Phoenix, but the Italian influence of The Borgata was a perfect fit.

The key strategic consideration for the Pomo Pizzeria, was to design and build a high quality environment with strong Italian modern character, also able to attract young and social crowds in the bar and patio areas.

But, what about the food quality and branding? Did Stefano have a strategy?

We have to recognize that Stefano focused and invested in these areas too, choosing to use quality ingredients directly imported from Italy, Neapolitan recipes and cooking methods, including a 6,500 pounds oven traditionally built and shipped from Naples, cleverly used to create the perfect oak, pecan wood fire, for the best pizza taste.

All of this planning allowed Stefano to achieve unique brand recognition through APN (Associazione Pizzaiuoli Napoletani) and VPN (Verace Pizza Napoletana).

And now if you want to know more, visit Stefano’s new locations in Phoenix downtown and in Scottsdale and ask him about his vision for future growth.

As you can imagine, Stefano is still full of energy, creative ideas and he’ll keep moving forward successfully!


8977 N. Scottsdale Rd Scottsdale, Arizona 85253


Sunday - Thursday:
Friday & Saturday:
11am-2pm, 5pm-11pm


705 N. 1st St. Suite 120 Phoenix, Arizona 85004


11am-2pm, 5pm-10pm Monday:
Tuesday - Thursday: 11am-2pm, 5pm-10pm Friday & Saturday: 11am-2pm, 5pm-11pm



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