Manuel Maiorano, a triumphant winner at 50 Top Pizza Italia 2026, continues his exploration of the art of dough-making and has created Calipso and Circe: savory croissants that tell the story of the Mediterranean.
There is a common thread that ties together every creation by Manuel Maiorano: the belief that dough can tell a story even before it’s topped.
This is the philosophy that guides the master pizzaiolo at La Fenice Pizzeria Contemporanea and Crunch Pizza di Strada, who is now experiencing one of the most significant moments of his career.
At the recent edition of 50 Top Pizza Italia 2026, in fact, La Fenice was named Best Pizzeria in Tuscany, also securing 18th place in the ranking of the best Italian pizzerias. On a meteoric rise, it’s already featured in Gambero Rosso’s 2026 Guide to Italian Pizzerias with TWO SLICES.
Pictured here are Maiorano and Tridico.
Adding even more prestige to this achievement is the Federgroup Best Customer Satisfaction 2026 Award, an accolade given to establishments that stand out not only for the quality of their cuisine but also for the excellence of their hospitality and the experience they offer guests.
This achievement confirms Maiorano’s status as one of the leading figures in the new wave of Italian pizza and opens the doors directly to the 50 Top Pizza World 2026, the ranking of the world’s top 100 pizzerias.
This recognition rewards years of study, research, and experimentation.
Renowned in the world of pizza-making for his ongoing work with dough, Manuel Maiorano has developed over the years a vision in which technique meets culinary culture, transforming each creation into a story that begins with the raw ingredients.
He recently began a collaboration with Tornabuoni Hotel for enthusiasts of high-quality summer Roff evenings.
It is precisely from this philosophy that Calipso and Circe—the new signature savory croissants, presented to the press and dedicated to iconic figures of Mediterranean mythology—come to life today.
These are not merely gourmet interpretations, buttwo distinct gastronomic journeys, united by a quest for balance, the quality of the ingredients, and a technique that always places the dough at the heart of the experience.
Calipso, the Call of the Sea
Calipso interprets the Mediterranean through elegant and vibrant flavors.
Curly escarole meets yellowtail marinated with a balanced blend of salts and pink pepper, accompanied by the aromatic depth of anchovy-infused mayonnaise and the crunch of Taggiasca olive crumble. Each element interacts with the others without ever overpowering them, creating a balance that evokes the sea, the salty breeze, and the lightness of the Mediterranean coastline.
Circe, the Allure of Intensity
Circe, on the other hand, is more intense and seductive. The foie gras mousse blends with the Savigni, beef tartare, while the brunoise of green apple marinated in lemon and pepper introduces a fresh note that lightens the texture and amplifies the complexity of the flavor.
A continuous play of textures and contrasts that makes every bite different from the last.
The Dough as a Defining Element
At the heart of both creations lies the principle that has always characterized the work of Manuel Maiorano: the dough is not merely a base, but the very heart of the dish.
Made with stone-ground Italian flours, prepared with hydration levels reaching up to 90% and long proofing times ranging from 36 to 48 hours, the dough guarantees lightness, fragrance, and easy digestibility.
Alongside this technique is a rigorous selection of products sourced from small Italian supply chains, including DOP, IGP, and Slow Food Presidia, with a particular focus on the regions of Tuscany, Campania, and Emilia-Romagna.
It is this same philosophy that has led Maiorano to develop innovative projects over the years, such as the Uramaki Fusion Pizza, the Pesca di Prato, and now these new savory croissants, which further expand the language of contemporary pizza.
A New Concept in Gastronomy
“Being the best pizzeria in Tuscany, ranking among the top twenty in Italy, and receiving an award dedicated to our guests’ satisfaction means we’re on the right path,” said Manuel Maiorano after the awards ceremony for 50 Top Pizza Italia 2026.
The awards ceremony, traditionally held at the Teatro Manzoni in Milan, celebrated the outstanding establishments selected by 50 Top Pizza, the most authoritative international guide dedicated to artisanal pizza. Founded in 2017 by food and wine experts Barbara Guerra, Luciano Pignataro, and Albert Sapere, the guide identifies and honors the best pizzerias each year through a rigorous system of anonymous inspections.
With these prestigious accolades, Manuel Maiorano solidifies his position among the leading figures of the new Italian pizza scene, bringing Pistoia and Tuscany to the forefront of the national scene and confirming La Fenice Pizzeria Contemporanea as one of the most influential and innovative establishments in the industry.
These accolades reflect a philosophy rooted in research, respect for ingredients, quality, and continuous evolution.
Because true innovation does not lie in surprising at any cost, but in transforming tradition into emotion.
And it is precisely this stylistic hallmark that makes Manuel Maiorano one of the most influential names in Italian pizza-making today.
