Diametro 3.0 launches Scrunchy Crudo e Fichi pizza in Italy

Chef Antonio Tancredi, known as the “Painter of Pizza,” introduced a new summer pizza called Scrunchy Crudo e Fichi at the Diametro 3.0 pizzerias in Casoria and Volla, Italy. The pizza features a crisp‑outside, soft‑inside crust topped with buffalo mozzarella, Giovanniello’s Crudo d’Irpinia, caramelised fresh figs, and a drizzle of extra‑virgin olive oil, creating a balance of salty, sweet and creamy flavors. The creation is part of a broader seasonal menu that also includes innovative pies such as Caprese di Bue and Finocchiona.

Separately, actor‑chef Stanley Tucci shared a homemade pizza recipe that mimics restaurant‑quality pies. The recipe offers a classic Margherita with tomato, mozzarella and basil, and a signature honey‑and‑Gorgonzola twist that combines blue cheese, walnuts and a honey drizzle. Tucci provides detailed dough preparation, high‑heat baking tips, and storage advice for home cooks.