Roberto Davanzo, celebrated pizzaiolo and founder of BOB restaurant Alchimia a Spicchi in Montepaone, has revolutionized contemporary pizza with his innovative creations and strong ties to local Calabrian products. His restaurant has become a reference point for lovers of the sought-after tonda, earning numerous awards.
Biography
Roberto Davanzo is originally from Calabria and began his career in the restaurant business at the age of only 15, working as a dishwasher at a hotel in Eraclea run by his uncles. His passion for cooking and pizza matured in this environment, leading him to develop a unique skill set in the industry.
In 2016, together with his partner Anna Rotella, he founded BOB Alchimia a Spicchi in Montepaone, a small eatery that initially offered only take-out pizza and focused on bakery business in the morning. Eight months later, the couple expanded the venue to include a room where customers could consume their pizza-which was in increasing demand-directly on site. In 2018, BOB Alchimia a Spicchi was included in Gambero Rosso's Pizzerie d'Italia guide and received the award for best sweet pizza of the year (Ricotta and Bergamotta) in 2019. In 2020, the pizzeria moved to a new location with an expanded menu, including shared plates and a section specifically dedicated to sweet pizzas.
Roberto's pizzas are famous for their use of doughs with a pronounced yet light crust, characterized by high hydration, a layer of crispness at the edges and thinness in the center of the disc. Among his most famous creations are “Amatricalabra,” a Calabrian version of amatriciana, and “Ricordo Mammola,” with pink garlic from Nicastro, 'nduja from Spilinga and grated Mammola ricotta cheese. His focus on local raw materials and the enhancement of Calabrian products are the hallmarks of his pizzas.
Roberto is also known for his ability to experiment with textures and flavors, creating innovative combinations such as Cardinale's “Sweet Hazelnut Focaccia with Hazelnut Custard,” which was awarded Plate of 2023 by Identità Golose. This taste perfectly represents his culinary philosophy, balancing roots and future.
In 2021, he launched the BOB Drive, a drive-through pizza service, which won the award for best regional street food from Gambero Rosso. Roberto continues to be an influential figure in the industry, organizing events such as BOB Fest, the first Calabrian festival entirely dedicated to pizza, and promoting the gastronomic culture of his region.
