Chieti. New unmissable event for the “Pizza Battle”: at the Fermenta pizzeria in Chieti Scalo (Viale della Unità d’Italia, 3) on April 29th at 8.30 pm, Luca Pezzetta will “challenge” Luca Cornacchia in a comparison-exchange of styles and traditions.
“Pizza Battle” is a format created by Fermenta and born with the idea of bringing together pizza chefs and pizzerias ready to get involved with their culinary cultures and raw materials from the region they belong to in a healthy comparison in friendship.
Luca Pezzetta is an internationally renowned pizza chef and baker and represents the third generation of a family of pizza chefs and restaurateurs. He was the creator of the format of Roman-style pizza in a pan served as a tasting, offered in “slices”. He introduced modern bread-making techniques, launching the idea of a “shared pizza” with the pan, the pan, the shovel and the focaccias, working with different doughs and five natural yeasts of different strains and types. In 2017 Luca Pezzetta’s format arrived in the capital at “L’Osteria di Birra del Borgo”, in Prati: a place where he held the role of pizza chef, with the initial consultancy of Bonci.
There Luca Pezzetta worked together with several Italian star chefs, organizing four-handed dinners dedicated to the world of beer, also covering the role of pizza chef at high-level Italian restaurants. It’s impossible not to mention his experiences with Niko Romito, Heinz Beck, Pino Cuttaia, Errico Recanati and Daniele Usai. Luca has also undertaken the role of teacher at the most important national and international cooking schools. Furthermore, Pezzetta has also been working for some time as a consultant for pizzerias and restaurants in Italy or abroad, already established or in the opening phase, dealing with start-ups in well-known cities, such as London, Rio de Janeiro, Sao Paulo or New York. His work experience at L’Osteria di Birra del Borgo ended in 2021: in December of the same year, in Fiumicino (RM), Luca inaugurated Pizzeria Clementina together with the entrepreneur Jacopo Rocchi of Bar Pasticceria Rustichelli. It was precisely with Clementina that he consolidated his fame by winning many prizes and obtaining important recognition. In December 2023, again in Fiumicino, the pizza chef from Clementina opened the Micro Forno, a real “street bakery” inside the production laboratory in via Giovanni Battista Grassi.
“I already knew Luca Cornacchia by name and then he introduced us to Florinda Pavone declares Luca Pezzetta – We agreed to do this Pizza Battle because he certainly seemed like a talented guy to me, but above all it is a situation very similar to ours where the territory and identity reigns supreme. We at Clementina are in fact very tied to the territory: even if Fiumicino may seem like a place that only does seafood, in reality we have places near us where there are such as Tragliatella, places where you can find great milk and meat, Maccarese with almonds and the oil, so there is contamination almost everywhere. In Luca Cornacchia I reviewed our situation a little. We like to go beyond our borders and experiment new paths with our staff. My director Daniele Mari will come with me and will collaborate with Giorgia di Fermenta for the pairing. As for the menu, I will bring our “Vignarola” which is a typical dish of this spring period where there are all the seasonal vegetables, from peas to asparagus, then there is the bacon, the broad beans and we are going to propose it again on a small pan. I will also bring my “Capricciosa di Mare” which won “best pizza of the year” at Gambero Rosso, my cured meats with my seafood cured meats matured in our cells. The other dishes will all be created by Luca Cornacchia: there will be the hot dog, the duck stew. It will be something fun.”
“The “Pizza Battle” is always a way to get to know other professionals in the sector. – states Luca Cornacchia – On this occasion there will be Luca Stelletta, a true master of bread making who varies from Roman pizza, to trays, to pans up to different types leavening and cooking. He is a master at composing pizzas, it is very close to his territory. He makes seafood cuisine or a pizza with important seafood toppings. He is a trailblazer in my opinion: he gave a vision of pizza cuisine which today is at the media center of not only the Italian but also the world panorama. For me it is an honor and a pleasure to host him in Fermenta. It will be an important evening in which we will have fun with an explosive menu perhaps never seen before. The two territories, the Abruzzo and the Roman, will merge with their peculiarities in a fantastic union. It will be a very eclectic and also quite surreal dinner.”
Entrance fee to the Pizza Battle: €50
Info Pizzeria Fermenta: 339.7402070
