Identità Naturali - Roberta Pezzella

23-05-2015 | 04:00 PM


For years now, Identità Naturali has been the space dedicated by Identità Golose to so-called natural cuisine: vegetarian, vegan, raw diet. That is to say to the trends that are changing our way of eating, both for health and ethical reasons, inducing us to make more aware and sustainable choices.
Until a few years ago – and today too, in the eyes of many, though they are completely wrong – these themes were inevitably matched with a slightly penitential diet, rich in benefits yet poor in taste. In other words, they recalled diets and sacrifices, instead of light delicacies and digestible pleasures.

Today’s event is with Roberta Pezzella, chef, baker and pastry-chef. A high-school graduate in arts, she ended up selling fish in a supermarket. From there she nourished her passion for raw materials: she started to attend cooking courses and later focused on the art of bread making. She worked at La Pergola, Heinz Beck’s restaurant in Rome: an internship first, then she was hired. She left the tri-starred restaurant in 2014 to join Gabriele Bonci’s ambitious project in Via Trionfale in Rome, an avantgarde laboratory in which healthy bread, pizza and cakes are developed.