Petra Antolini is the creative force behind Pizzeria Settimo Cielo in Pescantina, Verona. With a passion deeply rooted in tradition and a constant drive for innovation, Petra has transformed her pizzeria into a beloved destination for pizza enthusiasts, expertly balancing quality and authenticity.
The Biography
Born in 1980, Petra Antolini grew up in the mountains of Verona, where she developed a deep love for cooking from an early age, thanks to the teachings of her grandmother. Her childhood, spent kneading bread and preparing simple meals with local ingredients, laid the foundation for a journey that would lead her to become one of Italy’s most respected pizzaiolas. Despite initial resistance from her parents, Petra pursued her passion by enrolling in a culinary school, a decision that would shape her future in the world of gastronomy.
In 2010, Petra took over Pizzeria Settimo Cielo. Together with her husband, Lorenzo, and their son, Kevin Leone, Petra has created a welcoming environment where the quality of ingredients and attention to detail are at the heart of the dining experience. Her pizzas, known for their light and highly digestible dough, are made with carefully selected flours, including organic ancient grains grown in Sicily, and topped with high-quality products from Lessinia and Valpolicella.
Petra has a particular fondness for pizza al piatto, which she describes as a “culinary dish” due to the care and precision with which the ingredients are arranged. While she offers variations such as fried pizza and gluten-free options, her heart remains tied to the simplicity and genuineness of traditional pizza, reflecting her philosophy of accessible and authentic cuisine. Despite the growing popularity of the term "gourmet pizza," Petra prefers not to use this label, believing that her pizza should remain approachable for everyone without losing touch with tradition.
Over the years, Petra has participated in numerous gastronomic events, including Identità Golose, where she showcased unique creations like the pizza with Lessinia saffron, crispy octopus, and orange datterini tomatoes. Her ability to innovate while maintaining a strong connection to local roots has made her a prominent figure in the Italian pizza scene.
