His pizza is round and on the peel, it unites crispiness and softness and mixes different textures in the same bite.

He has some significant ideas on work, remembering when, at 13, he was working hard while his friends were having fun.

«Our work takes place during other people's free time. In fact, we're a crucial part of other people's free time – he explains. – The challenge in the future will be to make our activity more human. For instance, a pizzaiolo with children hardly ever sees them because they are at school in the morning, and in the evening, when they're back, he's at work in the pizzeria. So we need to find a work-life balance. If we manage to humanise the restaurant world, we will all be happier: both us in the kitchen and clients, who will be aware of eating something that results from work that does not include exploiting».

Among the new guidelines at Petracci's, the use of products from an evolutive agriculture (like Petra 0201 Evolutiva), which respects the environment and doesn't use chemical fertilisers.

The pizzaiolo has shown his pizza inspired by stuffed olive all’ascolana, a delicacy made with a tender olive filled with chicken, pork and beef and then fried. The sixteen elements of this delicacy from Ascoli are separated and reassembled on his pizza. There's the fondue of Parmigiano Reggiano, the ragù cooked at low temperature with three types of meat, mixed with a fond bruin, the powdered olive bone, the crumbled dried olives and the three creams, of carrot, celery and onion, that recall the sautéed vegetables used for the meat filling.

«Traditions must become a cultural exchange with colleagues from all over Italy: I talk about olive all'ascolana, other colleagues could translate his regional memories into pizza. The future? Wood ovens will leave pizzerias and we will work with a "cleaner" heat, without combustion residues». 

Among his projects, Pizza-à-porter, with which he will bring pizza everywhere, from homes to every sort of location... You will just need to set the table and sit.


Annalisa Cavaleri
source: https://www.identitagolose.it/ermes/newsletter/?id=479

Photo by Brambilla-Serrani

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