In the heart of Tinos, Trattoria Napole Zoga brings the authentic flavor and soul of Naples to the Cycladic landscape. Here, pizza is not just a dish, but an art born from a devotion to tradition and a love for the dough—an art that bears the signature of our expert pizzaiolo, Francesco Granata.
His devotion to authentic Neapolitan tradition and his mastery of the wood-fired oven have earned him international recognition. Critics have described his creations as among the best in Greece, capable of rivaling even the most famous pizzas in Italy.
This recognition was cemented in 2024, when Francesco Granata earned 68th place among the top 100 pizzaiolos worldwide. He repeated this triumph in 2025, climbing to 61st place, and was notably the only pizzaiolo based in Greece to be included on the prestigious list.
At the core of every creation is the unique dough. Its story begins in the chef’s childhood at a family bakery in Naples and has evolved through countless experiments. The secret lies in a blend of five different flours, including white and ancient wheat varieties. This careful combination, along with a precise maturation time under controlled conditions, gives rise to a dough that is aromatic, light, and remarkably digestible. The goal is for the dough to act as an airy canvas that showcases the quality of the ingredients.
These ingredients are personally selected and sourced directly from Italy, bearing DOP quality certification. They are layered on the dough to create a pizza that is, as Neapolitan tradition dictates, soft and light—not tough or rigid. To get the full experience, we suggest folding your slice in half, holding it by the fluffy crust, just as they do in Naples.
This commitment to authenticity has earned a wide and loyal following. Patrons of all ages, both locals and visitors, fill Trattoria Napole Zoga every day. It is a place on Tinos where the flavors of Italy and Greece meet in a shared culture of enjoyment.
