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Watch all the episodes of the Third season
from 10 May 2021 every day from Monday to Friday at 11:50 am on LA5.
Tina
Esposito
Born in Naples on April 25, 1993. At the age of 14 she enrolled in the "Giacomo Matteotti" hotel institute in Pisa.
In 2012 she left her studies in the fourth year to pursue her biggest dream: to become a pizza chef. The third generation of Esposito family pizza makers was born with Tina.
With the experience inherited from the family, and a trait of ambition of his own, he manages to bring the Neapolitan pizza of the Espositos to Melbourne in Australia, where he has been working since 2017 for two years.
In 2019 he returns to Italy with clear ideas: he takes charge of the management of the first family pizzeria in Pontedera, in Tuscany, and since that day the place has always been growing.
Tina is committed to carrying on the family history by enriching it with innovations and a new attention to ingredients, with the awareness that the ingredient that makes her pizzas special lies within herself: her soft and at the same time tenacious Neapolitan femininity.
Eleonora
Orlando
Eleonora Orlando, 23 years old from San Marco dei Cavoti (BN) lives and works in Amsterdam. His passion for pizza was born following that of his brother-in-law Antonio, owner of the Pizzerias "Mangia Pizza da Antonio" in Amsterdam.
Antonio immediately became his mentor and teacher.
Her classic studies first and her university studies then provided her with a mindset that she transferred to her work, the world of pizza.
From 2019 he joins the Mangia Pizza project in Holland which aims at an evolution of contemporary Italian pizza, influenced by different cultures.
Her path as a pizza maker is at the beginning but Eleonora is determined to improve herself to make her dream come true, one day to open her own all-female pizzeria.
Nausica
Ronca
Nausica Ronca is a woman from Vietri sul Mare who made her way alone in the restaurant business with the role of pizza chef. Life has put her in front of work choices and she has grasped them, embraced them and made them her own. In 2013 she opened a small take-away pizzeria with her husband “Nonna Nannina” and immediately became a quality reference point in the Metellian valley. The sunny nature helps her to overcome many management difficulties. But humility, most importantly, helps him to straighten the shot, until the pizza, according to the numerous customers, is superior to most. It soon earned a place in all industry guides. Two cloves of red shrimp, certificate of excellence for tripadvisor, pizzeria of the Slowfood alliance and ark of taste, espresso guide and republic. The increasing demand for pizzas pushed her to open another pizza restaurant, this time with seats, this was the consecration and realization of Nausica's work.
Elvira
Bugliosi
Pizza for Elvira Bugliosi is a love story that began when she was little. He dabbled in the kitchen helping his mom on Saturday night pizza night. Shortly thereafter he gained a passion that he transformed into his continuous research work. Refining his technique Specializing: "In Contemporary Pizza, Neapolitan and Pizza in Teglia" thanks to the teachings of masters such as Salvatore Lioniello, Davide Civitiello and Gabriele Bonci, learned during the attendance of courses at: "The National Pizza Doc Academy". Her career began in 2014 with a chain of pizzerias known at a regional level and then evolved into direct experiences in the management of premises in the Abruzzo area.Elvira, thanks to her love for the world of cooking, is constantly experimenting and creating ideal special dough for sweet and savory toppings.
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