Luca Pezzetta

He was born in 1989 in Marino, in the heart of the Castelli Romani. After catering school, he worked in the kitchen of the family restaurant in Grottaferrata, Da Pezzetta. He opened his first pizzeria inside restaurant Il Bersagliere, in Colonna. However, the most important mark in his career was left by two crucial bread-making courses: with Piergiorgio Giorilli and with Gabriele Bonci, of whom he became one of the favourite pupils, and with whom he started a partnership.

Luca Pezzetta is above all a tireless researcher. He constantly works on the use of wheat varieties, on kneading methods, spontaneous fermentations, long and medium maturation and high hydration.

Then comes the meeting with Leonardo Di Vincenzo, founder of Birra del Borgo, who wanted to open in Rome a place that would both celebrate his craft beer and would offer young, laidback food, but also of the highest quality.

Pezzetta thus finds in 2017, at Osteria di Birra del Borgo, a new stage from which he can access a much wider audience, proving all his talent. With Birra del Borgo he finally has available all the tools for his research, as well as some very interesting interlocuters: brewers.

Indeed, we cannot forget that pizza and beer are born in the same triangle: water, cereals and yeast. And so from this exchange on the use of yeast and fermentation some special types of dough are born, which soon enter the menu. As in the case of the Antifocaccia: a dough made with cereals and wheat, with a 90% hydration and a spontaneous leavening.

In 2019 he was awarded “tre spicchi” from Gambero Rosso's Guida Pizzerie d’Italia 2019, while the Guida di Identità Golose 2020 awarded him as pizzaiolo of the year. In 2019 he was also among the protagonists of TV show “Mica Pizza e Fichi”, broadcasted on La7.