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Watch all the episodes of the 1st season
from 27 April 2020 every day from Monday to Friday on LA5.
Petra
Antolini
Born in Negrar (VR) on May 28, 1980. From 1995 to 1999 she attended the A. Berti hotel in Verona. In 2004 he enrolled at the university of gastronomic sciences. In 2010 the opening of the Seventh Heaven. In the years to come, he specialized more and more in the world of bakery, at the Quaglia mill, dedicating body and soul to study and courses. At the end of 2017 she founded the Donne di pizza group Donne di cuore together with other pizza chefs. Group formed by seven women united by two great objectives: 1) To create the good to do good and therefore to be ambassadors of hearts, hands, thoughts, territories, dreams and desires. 2) Express your personality through pizza. It has always been dedicated to the search for local raw materials to combine with its doughs.
Federica
Mignacca
One of his favorite quotes is from Luis De Camoes: “Here… where the earth ends and the sea begins”. As if to say: we are not afraid of not having land under our feet because the horizon is fantastic. And this is the story of Federica Mignacca who faces the world of white art without family traditions behind her with a university and professional training between L'Aquila and Rome but strongly linked to her hometown, Mignano Monte Lungo, between Lazio and Campania. His heart, first in Naples at Casa De Rinaldi and then in Rome with Verace Sudd, continues to beat strongly for pizza. In July 2019 she won the 5th place at the Olympics of the True Neapolitan Pizza, the only woman in the under 35 category. She was part of the 2019 edition of the Fucina Pizza Pane Pasticceria of Slow Food at Cheese 2019. Among her dreams in a drawer , which hopes to open very soon, there is "Montanarina Story" a journey in search of the tradition of pizza, mainly in the interior areas.
Roberta
Esposito
Roberta Esposito's success stems from the experience she gained in the family restaurant, 'La Contrada' located in Aversa. Roberta begins as a sommelier and mainly takes care of the management of the room, until she finds herself carrying out the job of the pizza chef a little by chance, a little by necessity. Fortunately, the fascination with flour had already conquered her. The meeting in 2014 with Luigi Acciaio, pioneer of 'gourmet pizza', helped to increase her love for pizza, and for the creation of the same, pushing her in a constant search for novelty and experimentalism. It also focuses on wholemeal flours and manages to obtain an easily digestible but highly tasty dough. He creates a combination of innovation and tradition by carefully choosing each product for the topping of his pizzas. Thanks to her competence and her innovative spirit, in 2018 Roberta was elected 'Emerging Pizzaiola' by Gambero Rosso and in 2019 she was the only woman who was awarded three cloves.
Francesca
Gerbasio
Born in 1982, originally from Padula, she has been in the restaurant business for twenty years, while working as a pizza chef since 2011. From March 4, 2015, the opening date of "Pizz e Maccarun" in Sala Consilina, Several awards have been brought to at home, but the most important and to whom she remains most fond is the Emerging South Pizza Chef at the Circolo Canottieri in Naples who - in 2014 - decrees not only the winner but also the first and only woman to have won it. In 2011, he had already collected awards in Lecce at the Elisabetta Pellegrino Trophy with the first place in the Gluten Free category, the only winner in the HACCP category and a third place for the Pizza in pan. Its Neapolitan-style pizza and its simple cuisine linked to tradition have a single principle: “nothing prepared, only raw materials. Otherwise we will end up making dishes and pizzas all the same! ”. With a dough made from 00 and wholemeal flours and a maturation of 24/36 hours, Francesca also specializes in gluten-free pizzas.
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