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Watch all episodes of Season 3
from the May 10, 2021 every day from Monday to Friday 11:50 am on LA5.
Tina
Esposito
Born in Naples on April 25, 1993. At 14, she enrolled at the “Giacomo Matteotti” hotel management institute in Pisa.
In 2012, she dropped out of school in her fourth year to pursue her dream: becoming a pizza chef. Tina marks the third generation of pizza chefs in the Esposito family.
With the experience inherited from his family, and a touch of ambition all his own, he managed to bring the Espositos' Neapolitan pizza to Melbourne, Australia, where he worked from 2017 for two years.
In 2019, he returned to Italy with a clear vision: he took over the management of the family's first pizzeria in Pontedera, Tuscany, and since then the restaurant has continued to grow.
Tina is committed to continuing the family tradition, enriching it with innovation and a new focus on ingredients, knowing that the ingredient that makes her pizzas special lies within her: her soft yet tenacious Neapolitan femininity.
Eleanor
Orlando
Eleonora Orlando, 23, originally from San Marco dei Cavoti (BN), lives and works in Amsterdam. Her passion for pizza was born from that of her brother-in-law Antonio, owner of the pizzerias "Mangia Pizza da Antonio" in Amsterdam.
Antonio immediately becomes his mentor and teacher.
Her classical studies first and then her university studies gave her a mindset that she transferred into her work, the world of pizza.
Since 2019, he has been part of the Mangia Pizza project in Holland, which aims to evolve contemporary Italian pizza, influenced by different cultures.
Her journey as a pizza chef is just beginning, but Eleonora is determined to improve herself so she can realize her dream of one day opening her own all-female pizzeria.
Nausica
Ronca
Nausica Ronca is a woman from Vietri sul Mare who made her own way in the restaurant industry as a pizza chef. Life presented her with career choices, and she took them, embraced them, and made them her own. In 2013, she opened a small takeout pizzeria with her husband, "Grandma Nannina," and it quickly became a benchmark for quality in the Metelliana Valley. Her cheerful disposition helped her overcome many management challenges.
But most importantly, humility helps him gradually fine-tune his approach, until his pizza, according to numerous customers, is superior to most. He soon earns a spot in all the industry guides: two Gambero Rosso slices, a certificate of excellence from TripAdvisor, a Slow Food Alliance and Arca del Gusto pizzeria, and the Espresso and Repubblica guides.
The ever-increasing demand for pizzas pushed her to open another pizzeria restaurant, this time with seating. This was the culmination and realization of Nausica's work.
Elvira
Bugliosi
For Elvira Bugliosi, pizza is a love story that began when she was little. She enjoyed cooking and helping her mother at Saturday night pizza parties. Soon, she developed a passion for it, which she transformed into her ongoing research.
Refining your technique by specializing in: "Contemporary Pizza, Neapolitan Pizza and Pan Pizza" thanks to the teachings of masters such as Salvatore Lioniello, Davide Civitiello and Gabriele Bonci, learned while attending courses at: "L' Accademia Nazionale Pizza Doc".
Her career began in 2014 with a regionally renowned pizzeria chain, later evolving into direct experience managing restaurants in the Abruzzo region. Thanks to her love of cooking, Elvira is constantly experimenting and creating unique doughs ideal for sweet and savory toppings.
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