via Asilo 54
55047 - Seravezza (Lucca) - Querceta
+39 0584 1670112
Gennaro Battiloro is a force of nature. He shows the tattoos on his arms and says: «I like thrilling my guests, giving them goosepimples». He’s very emotional himself, he oozes passion, his pizzas being a blast of goodness.
Ever since he opened his first restaurant in February 2018, he’s been successful, serving up to 180 pizzas per day at Battil'oro in Querceta, a few kilometres from Forte dei Marmi. Gennaro was also at the helm of pizzeria La Kambusa in Massarosa for many years, and now seems even more determined to grow, and grow, and grow. For him, after all, this means fulfilling an old dream: «This has always been my secret dream, I was waiting for the right moment for it to come true».
Born in 1983 in Torre del Greco (Naples), Battilororose from the ranks. He inherited his style from Franco Pepe, with whom he worked in 2014 and 2015, when the pizzaiolo from Pepe in Grani worked in Milan withRocco Princi. He says, «I owe Francoa lot, thanks to him my technique has made an incredible leap». Before that, he acquired experience in Italy, Los Angeles, London and the Canaries. Then he arrived in Versilia, where he settled and found his success, so much so he deserved the Best chef pizzaiolo award from the Guida Identità Golose 2019.
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
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Pizza Popeye, one of the most popular at Gennaro Battiloro’s Battil'oro in Seravezza (Lucca), topping of «baby spinach, cinta senese sausage, toasted hazelnuts and mayonnaise of beetroot on a base of fiordilatte». The dough is classic, PetraViva with wheatgerm, sourdough, and 36 hours of leavening
On the 6th of November the curtain fell on edition 2019 at PizzaUp inside the school of Molino Quaglia in Vighizzolo d'Este (Padua) after three days of works with the presentation of the first volume of the Almanacco della Pizza. In the middle, wearing a black t-shirt, the man who revolutionised contemporary pizza: Simone Padoan