Who We Are
Our Story
The Beginning
Two worlds, one perfect pie
Alpizena began with a simple question: what happens when you take the soul of Neapolitan pizza and bake it in the heart of the Alps? Our founder Marco Bellini left his family pizzeria in Naples at 22 to explore the mountains, and never fully left.
He spent five years learning the alpine way — the patience of cheesemakers, the precision of bakers, the reverence for ingredients grown at altitude. Then he carried those lessons back to the oven.
Alpizena opened in 2015 with eight tables and a single wood-fired oven. Today we serve hundreds of guests a week, but every pizza still carries that original intention: craft, honesty, and love.
What Drives Us
Our Values
Provenance
Every ingredient has a story. We know the farms, the makers, the regions. We never compromise on quality.
Craft
Our dough ferments for 48 hours. Our oven burns at 900°F. Mastery takes time and we embrace it.
Community
We source locally whenever possible and support the alpine farming community that makes our region special.
Simplicity
Great pizza needs few ingredients but perfect ones. We never mask quality with complexity.
Our Journey
Milestones
Founded in the Alps
First wood-fired oven installed
Best Alpine Restaurant award
Expanded dining room & private terrace
Online ordering launched
The People
Meet the Team
Marco Bellini
Head Chef & Founder
Trained in Naples, raised in the Alps. Marco brings 20 years of Neapolitan pizza mastery to every fire.
Sofia Gruner
Pastry Chef
Sofia's Alpine-inspired desserts complete each meal with warmth and precision.
Luca Ferraro
Head Barista
Luca curates our artisanal beverages, focusing on mocktails and coffee with a special love for Alpine ingredients.