Pizza maker and co-owner of Pizzeria della Passeggiata in Priverno (Latina), he focuses on high-hydration teglia doughs and an electric-oven round pie with crisp rim and melting center. In 2025 the venue was listed among Italy’s Best Pizzerias by Gambero Rosso with one Spicchio.
A second-generation artisan of Roman teglia, he grew up between counter and oven at the family shop founded in 1985 by the sisters Nadia and Pina Scalesse in the heart of Priverno. After economics and management studies at Sapienza University, he chose the path of yeast: first alongside his mother and aunt, then teaming up with his cousin Giammarco Ambrifi to co-lead the project.
In June 2022 the two cousins moved La Passeggiata to a new space a few steps from the original address, adding a visible counter and a dining area for evening service. Here Visentin has refined a personal dough language: high-hydration teglia and a “new-era” round pie baked in an electric oven, with approximately 73–75% hydration, locally milled stone-ground flours, a lightly crisp cornicione and a soft center designed to support characterful toppings.
His philosophy is rooted in dialogue with Agro Pontino producers and translates into toppings that balance seasonality and technical precision: a wine list where Cesanese meets Champagne, layered vegetable preparations, a Margherita studied in tasting progressions, and an identity chapter dedicated to Fàlia di Priverno—the local natural-leavened bread served also as a dessert with ricotta and chocolate.
Public recognition followed: between late 2024 and 2025 the pizzeria entered Gambero Rosso’s Pizzerie d’Italia with one Spicchio, cementing its relevance in the Lazio scene for critics and guides. Visentin continues to hone textures—finishing the round pie with a two-stage electric bake, no-waste management on dairy and house breads—and pairings that range from wine by the glass to crafted ferments.
