Co-owner (with cousin Antonio Visentin) of Pizzeria della Passeggiata in Priverno. Class of 1997, trained in Political Science, acrobatic pizza, and Angelo Iezzi’s school. Today he signs a round pie with a crisp rim and melting center, in dialogue with local producers and specialties.
The story begins at home: in 1985 their mothers, Nadia and Pina Scalesse, opened a Roman-style tray pizzeria in the center of Priverno. From that shop came a second generation: Giammarco Ambrifi (1997), Political Science at La Sapienza, specialization in acrobatic pizza and training at Angelo Iezzi’s school; and cousin Antonio Visentin (1992), double degree in Economics/Management and training with API – Associazione Pizzerie Italiane.
In 2019 the two began to experiment: alongside the tray pizza they developed a take-away tonda, then the idea of a dedicated project. After the Covid emergency, in June 2022 they leased a 310-sqm space a few steps from the original site: the new Pizzeria della Passeggiata opened at Via Giacomo Matteotti 101, Priverno, moving the family business and betting on the round pie with evening service.
Today Giammarco leads a clear stylistic imprint: multiple doughs and a round pizza inspired by the Neapolitan style but baked in an electric oven, with a crisp cornicione and a soft, saucy center. Ingredients steer every choice: short supply chains and selections such as Amaseno buffalo mozzarella, organic EVO oil from Frantoio Orsini, meats from Sonnino, and seasonal work.
Another signature is the local Falia, a naturally leavened specialty halfway between pizza and focaccia: served savory (carpaccio of Black Angus, buffalo mozzarella, EVO) and sweet (ricotta, cinnamon, artisan chocolate). For summer 2025, an homage to the Fiera di San Tommaso snack: the Fiera, with yellow pepper cream, soy-marinated, charcoal-grilled sausage, slow-matured provola, green pepper, red-pepper chutney, Priverno organic EVO oil, and sesame.
The pizzeria’s identity lives in this dual soul: dough research and territorial roots. A workshop that merges technique learned in schools and masters with a contemporary reading of local taste—from tray to acrobatic, through to a distinctive round pie.
