“DON’T CALL ME PIZZA MAN”

All About Italy (USA) - - Contents -

Given his choice, Pier Daniele Seu prefers to be called a “pizza chef”, the best la­bel for his in­tel­li­gent and creative ap­proach. One of the best emerg­ing tal­ents in pizza art who is en­chant­ing Rome to­day sat down to talk to us.

The fre­netic pace of Pier Daniele Seu’s busi­ness makes it seem as if he has been at it longer than he has. Orig­i­nally from the town of Os­tia, born in 1987, Pier Daniele is one of the top pizza mak­ers - or rather, Ro­man pizza chefs – known to­day. Though he has been tapped as “emerg­ing”, he is any­thing but. His pizza was all the rage over the sum­mer of 2017. Win­ner of Luigi Cre­mona and Wi­taly’s “Best Pizza by an Emerg­ing Chef 2016” award and Man­giae­bevi’s “Ex­cel­lence in Rome and Lazio 2017”, last Fe­bru­ary Pier Daniele opened his pizze­ria at the Cen­tral Mar­ket in Ter­mini Train Sta­tion in Rome, gar­ner­ing praise and ap­pre­ci­a­tion im­me­di­ately. He also has ex­panded to Florence’s Cen­tral Mar­ket in the Gigli shop­ping cen­ter. More­over, he opened a pop-up pizze­ria in his home­town of Os­tia at Plin­ius beach, giv­ing even more fla­vor to sum­mer out­ings. De­spite all of this, the “young ex­pert” is tire­less in his mis­sion to show the whole world how pizza can be a mas­ter­piece that, like all mas­ter­pieces, ex­udes art and cre­ativ­ity.

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