Gennaro Battiloro bursts with passion just like his pizzas burst with goodness. Style-wise, he is «the son» of Franco Pepe, the best pizza maker in the world, with whom he worked for two years. He offers a 48-hour indirect method dough with bigaand selected flours, paired with excellent toppings.
Our tasting could only start with a classical, perfectly executed Margherita. But it’s with the most creative pizzas that the chef is able to show the actual extent of his growth: the San Giovanni, with San Giovanni boiled ham, fiordilatte, Gorgonzola Dop, toasted almonds and Roman mint, is really something.
classe 1974, giornalista professionista, si è a lungo occupato soprattutto di politica e nel tempo libero di cibo. Ora fa esattamente l'opposto ed è assai contento così. Appena può, si butta sui viaggi e sulla buona tavola. Caporedattore di identitagolose.it
