Luca Pezzetta: The Talent Revolutionizing "Pizza Tasting": with Clementina, Luca Pezzetta has created a venue that is much more than a simple pizzeria. His story, from the early days in his family’s business to the recent opening of Microforno, showcases his journey and innovation in the culinary world.
The Biography
Among the pizza makers who have left a significant mark on contemporary doughs, Luca Pezzetta holds a prominent role. His approach aims to broaden the scope of pizza tasting, making it an integral part of avant-garde gastronomy. Born in 1989, Luca started his journey in his family's restaurant business, which has been in the industry for three generations. This substantial heritage inspired him to explore the art of breadmaking, starting with a baking course by Piergiorgio Giorilli and working behind the scenes at Gabriele Bonci's Pizzarium.
Following a stint working alongside his father, the experienced chef Giustino Pezzetta, at the family’s Osteria del Bersagliere in Colonna, Luca made his debut in 2017 as the chef-pizzaiolo of Osteria Birra Del Borgo. This establishment revolutionized the concept of "pizza tasting" in Rome's diverse culinary scene. Luca introduced numerous culinary innovations that were unimaginable a decade ago, such as multi-flavored Roman-style pizza slices with precise toppings and the "to share" pan pizzas, ordered in different varieties and shared at the table, merging the depth of tasting menus with a convivial atmosphere.
The uniqueness of Osteria Birra del Borgo lay in its lab, where the young pizzaiolo nurtured five different natural yeasts, exploring spontaneous fermentation and insisting on medium-long maturations to develop highly digestible and distinctive products. Iconic creations soon emerged, such as his round pizza with 100% sourdough and the new-school pala pizza, inspired by his paternal grandfather. This was backed by meticulous scouting of artisans providing cured meats, seasonal vegetables, and top-quality cheeses; the careful selection of organic stone-ground flours, often from ancient grains; the creative ferment fueled by collaborations with renowned chefs like Heinz Beck and Niko Romito; and constant teaching and consulting for Italian and international restaurants.
Following the closure of Osteria Birra del Borgo in 2021, Luca Pezzetta did not stop. He opened Clementina in Fiumicino the same year, a workshop for experimenting with leavened products, marking his "return to base" as he grew up in the well-known port town near Rome. His recent interpretation of thin, hand-rolled pizzas combines the true identity of the product with a modern vision. The balanced crunchy disks feature unique toppings like fish salami, prepared in a visible aging chamber in the dining area. Luca personally visits the Fiumicino fish auction, selecting seafood from trusted fishermen and processing it with elaborate methods to bring out the sea's nuanced flavors.
The menu at Clementina includes unique offerings such as golden-crusted fried items (including the iconic "supplì sfera"), pastries, and leavened products from Luca Pezzetta's nearby Micro Forno. Notable creations include the Italian croissant with generous fillings, single-serving multi-grain pan pizzas with airy and fragrant crumbs, and innovative pastries like the Pain Suisse with vitello tonnato and Pain au chocolat with coda alla vaccinara.
Clementina's dishes, especially the "scrocchiarella" pizzas, have become symbols of "seafood gastronomy" on pizza, with Luca being a genuine pioneer in this area. Highlights include the Marinara with Migliarese tomatoes, capers, olives, oregano, Fiumicino anchovies, confit tomatoes, and fermented black garlic, the classic Amatriciana with fish guanciale, Pecorino Romano cream, double tomatoes (Migliarese and yellow), onion, and pepper, and the Capricciosa di Mare.
Luca Pezzetta's accolades include the Tre Spicchi award from Gambero Rosso, ranking among the Excellent Pizzerias and in the 50 Top Pizza Italy list, and features in major industry reviews like Identità Golose and La Pecora Nera. He also participates in the virtuous Periferia Iodata project, promoting the gastronomic value of the Fiumicino area.
