We are deeply proud to celebrate an extraordinary international milestone for master chef Francesco Granata, who created our signature pizza recipes during his collaboration with Trattoria Napule Zoga at the Aeolis Hotel on Tinos Island. Although he is no longer with our restaurant, his recipes, techniques, and culinary philosophy remain at the core of everything we bake.
At the prestigious Best Pizza Awards 2026 in Milan, often referred to as the “Oscars of pizza,” Granata achieved a remarkable double victory. He received The Best Pizza Margherita Award 2026 and was named the No. 16 pizza chef in the world.
From Naples to Greece: The Journey of a Master
Born in Naples, Granata’s connection to dough began at just six years old in his mother’s kitchen. Although he spent many years working in the healthcare field, his passion for culinary heritage ultimately led him back to pizza at the age of 47.
Known for his dedication to traditional Neapolitan techniques, including the iconic ruota di carro style, Granata approaches pizza not as a trend, but as an expression of memory, truth, and identity. His philosophy centres on direct dough methods, extended maturation, and maximum digestibility—principles that transform the classic Margherita into world-class gastronomy.
The Art of the Award-Winning Margherita
The Margherita is one of the simplest pizzas, made with only a few essential ingredients. Since there is nowhere to hide, it is also one of the most demanding pizzas to prepare successfully.
Granata’s victory in Milan recognises the technical precision, passion, and respect for raw materials required to turn a simple classic into a truly memorable pizza.
The same philosophy and meticulous standards that earned international recognition form the foundation of the pizza menu at Trattoria Napule Zoga.
Experience World-Class Tradition on Tinos Island
At Trattoria Napule Zoga, pizza is not simply standard restaurant fare. It represents a lasting commitment to authentic Neapolitan heritage.
Our dough combines five distinct types of flour with a slow, natural maturation process, producing a light texture, rich aroma, and delicate crust.
Every Margherita served at our restaurant reflects this award-winning legacy. Each pizza is prepared with care, knowledge, and the spirit of authentic Neapolitan hospitality.
