At Pizzeria Di Stora in Arpaia (Benevento), Fuccio has turned a family-rooted passion for hospitality into a vibrant celebration of Sannio’s culinary identity.

Originally opened in 2006 as a restaurant for banquets and events, Pizzeria Di Stora underwent a radical transformation in 2022, becoming a fully dedicated pizzeria to match the vision and talent of its chef. Over the years, Michele Fuccio—who grew up immersed in the family business—honed his craft through study, experimentation, and a relentless focus on product quality.

His pizzas reflect a meticulous fermentation process, with doughs that undergo 24-hour rise and hydration levels up to 80%, resulting in light, digestible, and fragrant bases.

The menu speaks his territory’s language. Local excellence reigns, from the pink pork sausage of Sannio to San Marzano DOP tomatoes, Irpinian truffle, and Slow Food Presidium ingredients like the spicy red sausage of Castelpoto. Every week, a new off-menu pizza tells a seasonal story drawn from the surrounding lands.