At a scorching 900 degrees Fahrenheit, Leopoldo Figlioli’s pizza ovens blaze. Each pizza is cooked to perfection in just 60 seconds. This isn’t just fast food; it’s a culinary art that brings the true flavors of Naples to the Florida Keys.
Owners Leopoldo Figlioli and Marilena Fruncillo opened their food truck in late March. Both were born and raised in Italy and moved to the United States eight years ago.
“We love the Keys. We came to the country to try and do something on our own,” Fruncillo said.
Figlioli’s passion for pizza-making began long before the food truck hit the streets. At just 15 years old, he started working in his uncle’s restaurant in Naples.
“Leopoldo has grown up in the environment of restaurant business all his life,” Fruncillo said.
What sets Leopoldo’s apart is its use of gas-flamed ovens, which reach temperatures between 800 and 900 degrees Fahrenheit. “In order to cook a quality (Neapolitan) pizza, you can’t have an oven at 300 degrees Fahrenheit,” Fruncillo said.
The ovens take only five minutes to heat up, and once ready, they cook a pizza faster than you can say the alphabet. “One difference (compared to wood ovens) is the propane is cleaner,” Fruncillo said. “The pizzas will not get a lot of grease or bits of ash from wood popping. Some people don’t like that.”
With each bite, you’re transported to southern Italy. Figlioli and Fruncillo are committed to sharing their love and passion for pizza-making, using ingredients that make each bite truly authentic.
“Pretty much everything is from Italy,” Fruncillo said.
“The flour, mozzarella, tomato sauce, the spicy and sweet salami, olive oil, truffle oil … and me, from Italy,” Figlioli added.
While Leopoldo’s specializes in crafting authentic Neapolitan pizza, they recognize that its traditional style may not appeal to everyone’s palate. Some may mistake its softer texture and “soupy” center for sogginess – but that’s how the duo say true Neapolitan pizza is served.
“Each region in Italy has its own pizza style, and Neapolitan pizza is distinctive – it’s not crispy like New York-style pizza,” Figlioli said.
Figlioli and Fruncillo appreciate all the various styles of pizza, but they say nothing beats what they grew up with.
“They say the first pizza came to life in Naples,” Fruncillo said.
Their menu offers a variety of pizzas, including four cheese, truffle pesto, meat lovers and Figlioli’s favorite, the margherita. For those craving something different, they have a selection of sandwiches, from a chicken parmesan to the meatball “Nonna sandwich.” If you have a sweet tooth, try their nutella pizza with strawberries, bananas and powdered sugar. Daily specials are listed on a whiteboard, so there’s always something new to enjoy.
Since the food truck opened just a few months ago, Leopoldo’s has had its first taste of the unique rhythm of Keys tourism, bridging the gaps between the slow season and the busy spring and summer. Despite the challenges, Figlioli and Fruncillo remain committed to their mission.
“We are here to give people a different option, deliver good food with great quality, and introduce a product from another part of the world,” Fruncillo said.
Leopoldo and Marilena expressed their dedication to building relationships and supporting their fellow community members. “All our lives, we have never tried to get in trouble with competition,” Marilena said. “We want to help each other.”
Apart from being some of the happiest voices in town to answer the phone on a daily basis, they also engage with the community by offering locals discounts and offering to host private events. “If there are locals willing to do private parties, you are more than welcome to reach out,” Marilena said.
Leopoldo’s offers quick, fresh food that brings Italy to your backyard — no need to travel thousands of miles. Visit their food truck at 11587 Overseas Highway, Marathon, located in front of the Two Conchs Marina. For menus and updates, follow “Leopoldo Figlioli” on Facebook, or call 786-273-2806.