Antonello Cioffi is an Italian pizza maker known for his creativity in reinventing a great traditional classic with modern techniques. As chef and owner of La Piedigrotta in Varese, he has transformed the restaurant into a landmark for gourmet pizza lovers.
The story of La Piedigrotta began in 1974, when Gaetano Cioffi (Antonello's father) opened the pizzeria in the historic center of Varese, bringing a corner of the Amalfi Coast to Lombardy. Originally from Maiori, they have always maintained strong ties to their Campanian roots, infusing their creations with the authenticity and flavors of tradition.
Growing up surrounded by the aromas of his family's restaurant, Antonello Cioffi developed a passion for the white art from a young age, and over time decided to experiment. The dough becomes the protagonist, that go beyond the classic "ruota di carro" concept. This approach leads him to create unique interpretations, such as "pizza tagliatelle" with pesto or "pizza sushi", which surprise and delight his customers.
His creativity has never been limited: he has taken a maniacal interest in pairing food and drink, expanding the cellar and the menu to include more than 1,000 labels from around the world. This commitment has led him to collaborate with prestigious Champagne houses, and in 2019, and the eatery became the first in the world to be recognized as an Ambassade Krug, a title of excellence.
One of Antonello's most distinctive contributions is the creation of the "scomposta". In this interpretation, ingredients are presented in innovative ways, often separated or reworked, to offer a new taste experience that preserves the essence of the original dish.
