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Fabrizio Mancinetti, from England, a new face for contemporary pizza
Source: Identità Web He left with a dream in his suitcase: «What did I want to do? Of course, I wanted to become a pizzaiolo». He did it, in Bath... Here’s his story «When I grew up, I wanted to be a pizzaiolo». Perhaps this was not the most common ambition for a teenager, nor was it love at first sight, but the magnetic force of dough started to charm Fabrizio Mancinetti when he was 14 years old and was already working in Anguillara Sabazia, on Lake Bracciano, to earn some pocket money on top of the weekly allowance his mother, a cook, gave him. He waited on tables – something he still enjoys, so much so one can often find him in this role, even now he runs the gigantic restaurant engine of The Oven in Bath -, but he kept on being attracted by the oven, trying to get a glimpse of the miraculous leavening rituals, and follow the bread-making gestures. Perhaps it was not the most common teenage ambition, nor was it really a choice, but to fulfil it, staying in his village would not be enough, since finding a job there turned out to be difficult. Instead, at only 22, when he was on holiday in the UK, he asked for a job in an Italian restaurant as a joke: in no time he was in the kitchen. In fact – as this was obviously written in the stars, he was at the pizza counter. «During the interview, I said I could make Neapolitan pizza even though this was not true», he recalls and confesses only now that he’s been nominated best pizzaiolo in England: indeed in 2016 he won the Pizza chef of the Yearaward at the Papa Industry Awards thanks to his Pizza with hazelnut cream, cooked prosciutto, nduja from Calabria, fresh figs and purple basil, which is still one of the most popular among the 3,000 or so he bakes each week at The Oven, «even though my favourite – but this was to be expected – is pizza Margherita». Many things have rapidly changed since the days when Fabrizio was learning the profession of pizzaiolo in that miniscule Italian restaurant that hired him. He promptly decided to study seriously – what with books and exercises – the endless subject of dough and flour, and soon got the award for the best pizza in Bath. Then the... Read the full article Visit the Petra Partner page of The Oven
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