Our mission

Real human connections

We created MidiCi to bring friends together and make the world a friendlier place. It's a place where a minute becomes a moment and that moment becomes a memory.
Everything we do is designed to support our mission. From our food, to our natural tree, the heart surrounding our special wood-fired ovens and even our marketplace. Together, it’s an experience that creates real human connections.

We love people.
They move us,
shape us, excite us
and inspire us.

Our values

A friendlier place. The better Pizza.

Everything we do is motivated by our will to make the world a friendlier place, and to serve fine authentic Neapolitan pizza. We make a continued commitment to incorporating high quality non-GMO fresh and all natural ingredients. We respect and honor people, food, our planet, Mother Nature, Neapolitan tradition, and we hope to spread those values with every plate of food we serve.

Our Neapolitan Pizza

YOU HAVEN’T HAD PIZZA UNTIL YOU’VE HAD NEAPOLITAN PIZZA.

Neapolitan Pizza is the Original. The way Italians invented it 300 years ago. During her summer vacation in Naples with King Umberto, Queen Margherita was presented a pizza by a local pizzaiolo with tomato, fresh mozzarella, olive oil, and a touch of basil to represent the 3 colors of the new born Italian flag. She liked it so much that it was named in her honor. The classic Margherita was born.

culinary team

Peppe Miele

Peppe Miele is an acclaimed Los Angeles-based restaurateur and chef. Born in Naples, Italy he grew up in a city renowned for its culinary traditions. The art of cooking that is synonymous with the Neapolitan heritage has been an integral part of Mr. Miele’s success in the food industry. As a restauranteur, chef, and advocate for the classic Neapolitan pizza, Peppe is a standard-bearer of uncompromising culinary integrity. The food of Naples has been the overarching theme in his critically acclaimed restaurants, commercial cooking classes/trainings workshops and media appearances.
Mr. Miele organizes and teaches cooking classes as well as trainings workshops for future restaurant owners, gourmet chefs and restaurant companies who seek to serve the classic Neapolitan pizza.

Mario Vollera

Born in beautiful Rome, Mario Vollera, naturally developed a passion for pizza and wine from an early age. He started his pizzaiolo carrier in Italy, Roma, and extended his experience all around Europe as pizza chef and manager of various successful venues such as Carlo’s (England) and Pappa Grappa Pizzeria (Sweden). In 2008, he moved to Los Angeles and became manager of the famous Antica Pizzeria (one of the best 20 Italian pizzerias in the USA – Wine Spectator, GQ magazine, LA7), and joined the Headquarters of VPN (Verace Pizza Napoletana) in America to protect and promote the art and tradition of Neapolitan pizza.
Co-owner of the pop-up restaurant “Barbershop Ristorante Italiano” in 2012, together with Chef Walter, the reviews were raving about their tour around town. Since 2013, Mario is the co-owner of the popular pizza spot on Abbot Kinney, South End.