“DON’T CALL ME PIZZA MAN”
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.