Pizza Night with Greece and Italy at Allegrìo on Via Veneto, Rome

Posted by Rowena Dumlao Rowena Dumlao - Giardina 12/04/2025

Pizza Night with Greece and Italy at Allegrìo on Via Veneto, Rome

Some dinners stand out not just for the food, but for the story they tell, and “Allegrìo’s Friends – Greece & Italy” was one of those nights—a vibrant meeting of Mediterranean traditions hosted at Allegrìo on Rome’s iconic Via Veneto. On November 20, 2025, three acclaimed pizza masters came together for a one-evening collaboration: Giovangiuseppe Aiello and Daniele Cretì, Allegrìo’s Master Pizzaiolo and Executive Chef, and Nikos Sotiropoulos, Athens’ most celebrated pizzaiolo and two-time 50 Top Pizza award winner. Their shared passion for high-quality ingredients, pizza innovation, and Mediterranean roots created a unique culinary experience in the heart of Rome.

Giovangiuseppe Aiello, Nikos Sotiropoulos and Daniele Cretì

A Mediterranean Journey on a Plate

The tasting menu celebrated the connection between Greek and Italian flavors through contemporary pizza. The evening began with a moussaka croquette, a collaborative creation by the three chefs, combining creamy béchamel, beef ragù, grilled eggplant, and crispy potato chips—an inventive bite inspired by a beloved Greek classic. Chef Nikos Sotiropoulos then presented his Pizza Aegea, rich with Greek character and featuring gruyère cream, Naxos sausage, smoked Metsovone cheese, Florina red pepper, fresh oregano and thyme, and confit tomatoes—a flavorful snapshot of the Aegean served Neapolitan-style.

Moussaka Croquette (top) / Pizza Aegea (bottom)

Peppe Aiello followed with Pizza Intrepid, layered with Parmigiano cream and buffalo-milk mozzarella, then finished with beef carpaccio, soy-marinated carrots, marjoram mayonnaise, black truffle, and basil, offering a bold and elegant expression of Italian gourmet pizza. The two pizza chefs then joined forces for Pizza Cremosa d’Autunno, a seasonal creation featuring pumpkin cream, fior di latte, smoked Metsovone, grilled pleos mushrooms, salted almonds, and rosemary oil, perfectly capturing the warmth and depth of autumn in the Mediterranean.

Pizza Intrepid (top) / Pizza Cremosa d’Autunno (bottom)

Dessert by Daniele Cretì and Nikos concluded the evening with a caramelized phyllo pastry filled with bougatsa cream and cinnamon apples, a light and fragrant finale that harmoniously tied together Greek and Italian traditions. Throughout the dinner, guests enjoyed wine pairings from Tenuta Montauto, including Sauvignon “Gessaia” and Pinot Nero, which beautifully complemented the menu’s balance of richness, freshness, and Mediterranean character.

Caramelized phyllo pastry with bougatsa cream and cinnamon apples

Bridging Cultures Through Pizza

“Pizza Night with Greece and Italy" at Allegrìo on Via Veneto, Rome perfectly showcased how Italian and Greek culinary traditions can blend seamlessly when guided by passion and creativity. On Rome’s iconic Via Veneto, Peppe Aiello, Daniele Cretì, and Nikos Sotiropoulos transformed pizza into a bridge between cultures, celebrating bold flavors, shared heritage, and the joy of cooking. A truly memorable evening for anyone who loves gourmet pizza, Mediterranean cuisine, and unique culinary experiences in Rome.