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Watch all episodes of season 2
From February 15, 2021, every day from Monday to Friday at 11:50 am 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.
Elena
Secrii
After graduating from high school with a classical high school diploma and a degree in Pharmacy with honors and academic honors, Elena Secrii found herself catapulted into the world of pizza in 2015, at the age of 24, with the opening of "Divina Vietri Pizzeria Marinara" in Vietri sul Mare on the Amalfi Coast. Initially involved in the project by her partner Pietro D'Amico, pizza chef and owner, she became a key figure in the business from the very beginning, abandoning her career as a pharmacist and dedicating herself entirely to the project. After holding all the roles in the pizzeria, including management, partly out of necessity and partly out of passion, she found herself at the pizza counter. Today, Elena has become the pizzeria's all-rounder, as well as a full-fledged pizza chef, working directly and managing the business with Pietro. Over the years, "Divina Vietri Pizzeria Marinara" has received numerous awards and accolades, becoming a prominent and renowned establishment, even delighting Prime Minister Giuseppe Conte at "TUTTOFOOD" in Milan in 2019. Elena is a young, perfectionist, and ambitious entrepreneur and pizza chef who, through her creations, seeks to showcase the region, showcasing what the land and, above all, the sea of Campania has to offer. She is particularly fascinated by the chemistry of dough, which she continues to experiment with to offer her culinary patrons increasingly lighter and more digestible dough.
Roberta
Esposito
Roberta Esposito's success stems from the experience she gained at her family's restaurant, "La Contrada," located in Aversa. Roberta began as a sommelier, primarily managing the dining room, until she found herself working as a pizza chef, partly by chance and partly out of necessity. Fortunately, she was already captivated by the allure of flour. Her love for pizza, and the creation of pizza itself, was further deepened by her encounter in 2014 with Luigi Acciaio, a pioneer of gourmet pizza, who pushed her to constantly seek out innovation and experimentation. She also focuses on whole-wheat flours and succeeds in creating an easily digestible yet highly flavorful dough. She creates a blend of innovation and tradition, carefully selecting every ingredient used for her pizza toppings. Thanks to her expertise and innovative spirit, in 2018 Roberta was named "Emerging Pizza Chef" by Gambero Rosso, and in 2019 she was the only woman to be awarded three slices.
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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