Hidden Gems: Meet Alessio Lacco of Atlanta Pizza Truck

Today we’d like to introduce you to Alessio Lacco.

Hi Alessio, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I was born and raised in Naples, Italy—the birthplace of Neapolitan pizza. I started working with pizza when I was about 13 years old, learning the craft the traditional way, hands-on, in real pizzerias. Pizza for me was never just food; it was culture, discipline, and pride passed down through generations.

After years of experience in Italy and abroad, I moved to the United States and eventually settled in Atlanta. I noticed that while there was a lot of pizza available, very little of it truly respected the authenticity, technique, and quality of real Neapolitan pizza. That’s when I decided to create Atlanta Pizza Truck—not just as a food truck, but as a way to bring the real Neapolitan experience directly to people.

Atlanta Pizza Truck became the first certified Neapolitan pizza truck in the United States, which was a major milestone for me. Every detail matters: the dough fermentation, imported ingredients, high-temperature ovens, and the way the pizza is made and served. We don’t cut corners, even when we’re on wheels.

Over the years, we’ve grown from a single truck into a recognized brand, catering private events, weddings, corporate gatherings, and festivals across the U.S. and internationally. Beyond events, I also consult for restaurants around the world, helping others open successful pizza concepts while staying true to tradition.

Today, Atlanta Pizza Truck represents everything I believe in: authenticity, quality, and experience. Wherever we park, we’re not just serving pizza—we’re bringing a piece of Naples, a story, and a standard that people remember long after the last slice is gone.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a smooth road—and I think that’s true for any real business built from the ground up. Starting Atlanta Pizza Truck meant introducing something completely new: a certified Neapolitan pizza experience on wheels. There was no blueprint for it in the U.S., so a lot of what we did had to be learned, tested, and perfected along the way.

One of the biggest challenges was maintaining uncompromising quality in a mobile environment. Neapolitan pizza is extremely technical—temperature, dough hydration, fermentation time, and ingredients all have to be exact. Translating that level of precision into a truck required custom equipment, constant refinement, and a lot of trial and error. We refused to lower our standards, even when it would have been easier or cheaper to do so.

Another challenge was education. Many people thought all pizza was the same, so part of the journey was teaching customers why this pizza is different—why it’s lighter, more digestible, and made with intention. Over time, that education turned into trust, and trust turned into demand.

There were also the typical entrepreneurial challenges: logistics, permits, scaling a team, and balancing growth without losing identity. Each obstacle forced us to build stronger systems and become more disciplined as a brand.

Looking back, those challenges are exactly what shaped Atlanta Pizza Truck into what it is today. They helped us earn credibility, build a loyal customer base, and stand out in a crowded market. The road wasn’t easy—but that’s why people remember us, and why they keep calling us back for their most important events.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Atlanta Pizza Truck is a premium mobile Neapolitan pizza experience built on authenticity, craftsmanship, and hospitality. We specialize in real, certified Neapolitan pizza, made with the same techniques, ingredients, and standards you’d find in Naples—but delivered directly to private events, weddings, corporate gatherings, and festivals.

What truly sets us apart is that we are the first certified Neapolitan pizza truck in the United States. That certification isn’t a label—it’s a commitment. Every pizza is made with carefully fermented dough, high-quality ingredients, and baked at extremely high temperatures to achieve the light, balanced, and highly digestible pizza Neapolitan pizza is known for. Even though we operate on wheels, we never compromise on process or quality.

We’re known not just for the pizza itself, but for the experience. When Atlanta Pizza Truck arrives, it becomes a focal point—guests can watch the pizzas being made, smell the dough baking, and interact with the team. It’s entertainment, culture, and food all at once. That’s why we’re trusted for milestone events where quality and impression truly matter.

Brand-wise, what I’m most proud of is consistency and credibility. Whether we’re catering an intimate backyard celebration or a large corporate event, the standard never changes. That consistency has allowed us to grow organically, earn repeat clients, and expand our presence beyond Atlanta into other states and international projects.

What I want readers to know is simple: Atlanta Pizza Truck isn’t fast food, and it isn’t just a food truck. It’s a traveling Neapolitan pizzeria, built by someone who grew up with this craft and dedicated his life to doing it the right way. When people book us, they’re not just hiring a vendor—they’re inviting an authentic Italian experience that guests remember long after the event ends.

We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
I believe luck plays a role in everyone’s journey, but only when preparation meets opportunity. In my case, what people might call “luck” was often the result of years of discipline, repetition, and staying committed to a standard—even when no one was watching.

There were moments of good timing: being in Atlanta when the food truck scene was growing, or meeting the right clients who trusted us early on. But those opportunities only mattered because we were ready. The product was solid, the process was proven, and the experience was consistent.

There was also bad luck along the way—unexpected challenges, delays, and situations completely outside of my control. Instead of seeing those as setbacks, I used them as moments to improve systems, refine the brand, and become more resilient. Every obstacle forced us to sharpen what we do and how we do it.

If there’s one thing I’ve learned, it’s that real luck isn’t random. It’s built. It comes from showing up every day, respecting your craft, and delivering quality consistently. That approach is exactly how Atlanta Pizza Truck was built—and it’s why people continue to trust us with their most important events.

Contact Info:

• Website: https://theatlantapizzatruck.com
• Instagram: https://www.instagram.com/atlantapizzatruck/
• Facebook: https://www.facebook.com/AtlantaPizzaTruck/
• Youtube: https://www.youtube.com/@AtlantaPizzaTruck
• Yelp: https://www.yelp.com/biz/atlanta-pizza-truck-atlanta