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Watch all the episodes of the 2nd season
from February 15, 2021 every day from Monday to Friday at 11:50 am 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.
Elena
Secrii
After obtaining a classical high school diploma and a degree in Pharmacy with 110 cum laude and academic applause, Elena Secrii finds herself catapulted in 2015, at the age of 24, into the world of pizza with the opening of the "Divina Vietri Pizzeria Marinara", in Vietri sul mare on the Amalfi Coast. Initially involved in the project by her partner Pietro D'Amico, pizza chef and owner, she became a fundamental point of the business from the first days, abandoning her career as a pharmacist and devoting herself entirely to the project. After having covered all the roles in the pizzeria, acting at the same time as a manager, A little by necessity a little by passion he finds himself on the pizza counter. To date Elena has become the jolly of the pizzeria, as well as a pizza maker in all respects, working in the first person and taking care of the 360 ° business management together with Pietro. Over the years the "Divina Vietri Pizzeria Marinara" has obtained numerous acknowledgments and mentions becoming an important and renowned reality, managing to delight even the Premier Giuseppe Conte at the "TUTTOFOOD" in Milan in 2019. Elena is a young entrepreneur / pizza maker, perfectionist and very ambitious, who with her creations tries to enhance the territory, focusing on what the land and especially the Campania sea offer. Particularly fascinated by the chemistry of the dough that she continues to experiment in order to offer her culinary customers an increasingly light and digestible dough.
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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