Messina-born pizzaiolo, class of 1978, Matteo La Spada is the soul of “L’Orso” in Messina. Winner of the Gambero Rosso Tre Spicchi award, he has built a cuisine that combines ancient flours, experimentation, and local identity. His vision merges study, ingredients, and creativity, earning nationwide recognition.
Matteo La Spada was born in 1978 in Messina. Although he initially graduated as a mechanical technician, he cultivated a parallel passion for the art of dough-making. After working in various local pizzerias and attending both amateur and professional courses, pizza became his profession—driven by passion, curiosity, and dedication.
He became part of the team at “L’Orso”, a pizzeria founded in 2014 by young Messinese entrepreneurs (the Arcovito brothers and Giuseppe Denaro), built from a former theatre/pub. Matteo soon established himself as the creative cornerstone of the project.
Over time, other venues followed, including “L’Orso in Teglia”, “L’Orso in Duomo”, and a seasonal seaside venue – the Blanco Beach Club – marking the growth of the brand.
His culinary philosophy is based on experimentation, deep knowledge of raw materials, and continuous learning. Matteo states: “To do this job you need passion, constant study, knowledge of raw materials, and above all, the desire to experiment”.
His dedication and research have earned him prestigious awards, such as the Gambero Rosso Tre Spicchi and a spot in 50 Top Pizza – Best in Sicily 2021.
La Spada’s craft revolves around dough: each type is designed according to the topping (classic, wholegrain, Roman-style, pan pizza, ancient grains). He works with biga pre-ferments, type 1 flours, and sometimes Perciasacchi wheat, with controlled-temperature fermentation for over 24 hours. Ingredient enhancement is key, as seen in the Mulinciana pizza, with aubergine cream, grilled aubergines, roasted skin, smoked ham from L’Artemano, buffalo mozzarella, confit tomatoes, and pesto, playing on contrasts and authenticity.
His tasting menus create a dialogue between pizza and the Messina area, with proposals such as the “Messinese” – reinterpreted with a high-hydration (80%) dough made with type 1 flour and Margherito wheat, topped with escarole, tuma cheese, anchovies added after baking, and black pepper. Other creations include the “Tuna Sandwich” with wholemeal dough and rye flour, the “Malena” (a Margherita revisited with buffalo mozzarella added after baking for a texture contrast), “Sguardo alle Eolie” with tuna belly, Salina capers, caramelised onion, and lemon zest, and the indulgent “La promessa” with Nebrodi provola cheese, sausage, tomato jam, and bold spiciness—often paired with a curated selection of local wines.
