Antonio Pappalardo, a master pizzamaker, has brought his innovative vision of pizza to Brescia with his pizzeria, Inedito. Recognized internationally for his commitment to ingredient quality and research, Pappalardo continues to revolutionize the pizza world with original creations and advanced techniques.
The Biography
Born in 1988 and raised in his family's restaurant in Rezzato, Antonio Pappalardo developed a passion for the art of pizza from a young age. He led the pizzeria Cascina dei Sapori for 15 years, earning numerous accolades, including 3 spicchi in the Gambero Rosso's Guide to the Best Pizzerias in Italy, and mentions in industry guides like Identità Golose and L’Espresso's Ristoranti d’Italia. In 2020, Cascina dei Sapori ranked among the top 50 in the 50TopPizza list.
In June 2021, Pappalardo opened Inedito in Brescia, located in the space that housed the city's first pizzeria in 1962. This project is distinguished by its innovative format, modern furnishings, and a special focus on quality and creativity in toppings. The menu features about fifteen pizzas, ranging from classics to original creations, using artisanal ingredients personally selected by Pappalardo. The pizzeria is designed to offer a unique experience, with limited seating to ensure detailed attention to hospitality and tasting.
Pappalardo's philosophy revolves around continuous research in the field of leavened doughs, selecting the best yeasts, mixing different flours, and determining optimal fermentation times to produce a light, tasty, and digestible product.
Beyond managing his pizzerias, Antonio Pappalardo is also active in consulting activities in Italy and abroad, helping to spread pizza culture and train new talents in the sector. He has collaborated with international chefs such as Riccardo Camanini, Gaggan Anand, and Virgilio Martinez to create "Limited Edition" pizzas that allowed customers to travel with their minds during travel restrictions.
