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Watch all episodes of season 1
From April 27, 2020, every day from Monday to Friday on LA5.
Petra
Antolini
Born in Negrar (VR) on May 28, 1980. From 1995 to 1999, she attended the A. Berti hotel management school in Verona. In 2004, she enrolled in the University of Gastronomic Sciences. Settimo Cielo opened in 2010. Over the next few years, she increasingly specialized in bread making at the Quaglia mill, dedicating herself wholeheartedly to her studies and courses. At the end of 2017, together with other pizza makers, she founded the Donne di Pizza Donne di Cuore group. The group is made up of seven women united by two main goals: 1) To create good things to do good and therefore be ambassadors of hearts, hands, thoughts, territories, dreams, and desires. 2) To express one's personality through pizza. She has always been dedicated to sourcing local ingredients to pair with her dough.
Federica
Mignacca
One of her favorite quotes is by Luis De Camoes: "Here... where the land ends and the sea begins." As if to say: we are not afraid of having no land beneath our feet because the horizon is fantastic. And this is the story of Federica Mignacca, who enters the world of baking without any family tradition behind her, having earned a university and professional education in L'Aquila and Rome but with strong ties to her hometown, Mignano Monte Lungo, between Lazio and Campania. Her heart, first in Naples at Casa De Rinaldi and then in Rome with Verace Sudd, continues to beat strongly for pizza. In July 2019, she won 5th place at the Verace Pizza Napoletana Olympics, the only woman in the under-35 category. She was part of the 2019 edition of Slow Food's Fucina Pizza Pane Pasticceria at Cheese 2019. Among her secret dreams, which she hopes to open very soon, is "Montanarina Story," a journey in search of the tradition of pizza, primarily in inland areas.
Roberta
Esposito
Il successo di Roberta Esposito nasce dall’esperienza che ha maturato nel ristorante di famiglia, ‘La Contrada’ sito in Aversa. Roberta inizia come sommelier e si occupa soprattutto della gestione della sala, finché si ritrova a svolgere il mestiere della pizzaiola un po’ per caso, un po’ per necessità. Fortunatamente il fascino della farina l’aveva già conquistata. Ha contribuito ad accrescere il suo amore per la pizza, e per la creazione della stessa, l’incontro nel 2014 con Luigi Acciaio, pioniere della ‘pizza gourmet’, spingendola in una costante ricerca di novità e sperimentalismo. Si concentra anche sulle farine integrali e riesce ad ottenere un impasto facilmente digeribile ma altamente gustoso. Crea un connubio tra innovazione e tradizione scegliendo con cura anche ogni prodotto destinato al topping delle sue pizze. Grazie alla sua competenza e al suo spirito innovativo, nel 2018 Roberta viene eletta dal Gambero Rosso ‘Pizzaiola Emergente’ e nel 2019 è l'unica donna alla quale vengono assegnati tre spicchi.
Francesca
Gerbasio
Born in 1982 in Padula, she has been working in the restaurant business for twenty years, and as a pizza chef since 2011. Since March 4, 2015, when she opened “Pizz e Maccarun” in Sala Consilina, she has won several awards over the years, but the most important and the one she remains most fond of is the Pizza Chef Emergente Sud award at the Circolo Canottieri di Napoli, which in 2014 declared her not only the winner but also the first and only woman to have won. In 2011, she had already swept the board at the Elisabetta Pellegrino Trophy in Lecce, winning first place in the Gluten-Free category, the only winner in the HACCP category, and third place for her Pan Pizza. Her Neapolitan-style pizza and simple, traditional cuisine are based on one principle: “No prep, just raw ingredients. Otherwise, we'll end up making all our dishes and pizzas the same!” With a dough made from 00 and wholemeal flours and a 24/36 hour maturation, Francesca also specializes in gluten-free pizzas.
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