“We have a piece of Brescia's history here, and we wanted to communicate our respect for the restaurant through our proposal as well, with a menu that emphasized local products as always, but also traditional recipes along with the cultures that live in the city today.” Antonio Pappalardo's research work.
Inedito: signature pizza outside Milan inside a historic restaurant
Brescia, the Lioness of Italy, is a city as quivering as the feline that Giosuè Carducci symbolizes among his poems. No more nor less than Milan, it lives the contemporary among the frenzy of a city that is hungry, for life, for history, for cultures, for moments, and no less for food. Indeed, it is here, in a historic glimpse of downtown Brescia, that Inedito, a modern temple of pizza, stands. Here, the creativity of Antonio Pappalardo, a master pizza maker known far beyond Brescia, rises, kneads and transforms into a product that tells stories, of flavors and moments suspended in time. The idea behind the Inedito project is clear and bold: to offer an intimate, curated experience, thanks to a few covers that allow every detail to be handled with the utmost attention. By germinating the jungle of everyday life, one can rediscover the taste of serenity, as good as a pizza.
Antonio Pappalardo: the vision of the visionary pizzaiolo
Of Campanian origins and deeply rooted in tradition, with more than 15 years of experience, Antonio Pappalardo has been able to earn national recognition, bringing his restaurants, first La Cascina dei Sapori in Rezzato then Inedito in downtown Brescia, among the most renowned in Italy. “I have built my work over time, in an almost sartorial way, starting from my own research to the continuous confrontation with the public,” Pappalardo says. “When we opened Inedito, at first customers loyal to the other sign, La Cascina dei Sapori, did not know what they would find, because the concept between the two is very different: here we have a piece of Brescia's history and we wanted to bring the respect we have for the restaurant also through our proposal, with a menu that would enhance local products as always, but also traditional recipes together with the cultures that live in the city today. In short, a kind of bridge between modern and historical through a menu that people really liked."
The pizza maker's journey began in the heart of family tradition, where from a young age he learned the art of doughs and leavened products, and then perfected himself in specialized schools and compared himself with the best. It is not surprising, then, that his creations are the result of meticulous research: the dough of Inedito, for example, comes from an exclusive blend of whole-grain and semi-integral flours, characterized by a long leavening and maturation process that guarantees lightness, digestibility and an unmistakable flavor.
A passion for pizza and an ongoing quest for excellence have driven Antonio Pappalardo to extend his experience abroad. With international consultancies, the pizza maker has taken his vision and method to different contexts, helping to train new generations of pizza makers and spread a culture of taste that goes beyond national borders. These experiences, enhanced by workshops, tastings, and press trainings, testify to Pappalardo's commitment to enhancing the art of leavening and sharing his passion with the world.
Training, in fact, occupies a central role in Inedito's philosophy. Antonio does not hesitate to devote time and resources to the growth of his staff, convinced that competence and attention to the customer are the secret to a memorable dining experience. This care, reflected as much in the dining room as in the kitchen, makes every visit to the restaurant an opportunity to learn and to be inspired, a true journey of discovery that goes beyond the simple act of eating.
The philosophy of the dough
The secret of Inedito's pizza lies precisely in its base: a unique dough, created with care and dedication, which stands out for its strong taste and perfect texture. The use of selected flours, including spelt monococco, makes it possible to obtain a final product that is both light and flavorful, capable of conveying all the essence of wheat and artisanal tradition. But it is not only the base that makes the difference: attention is also focused on the choice of toppings. Antonio Pappalardo wanted to reduce the menu to about fifteen proposals, selected with extreme care, so as to ensure quality ingredients and original and creative combinations. Despite globalization and the tendency to standardize culinary proposals, Antonio Pappalardo has chosen to focus on the quality and origin of ingredients.
Each proposal-from classic signatures such as margherita, cosacca and marinara, to seasonal and innovative offerings-celebrates the concept of “kilometer quality,” choosing excellent raw materials sourced from small artisanal producers, ranging from vegetable toppings to meat and fish toppings, celebrating the passage of the seasons and the stories that represent them.
The location of Inedito
The building that houses Inedito has a literally untold history: its location, a short walk from Piazza Vittoria, Teatro Grande and the Church of San Lorenzo, has been a landmark. In 1962, the same location saw the opening of Brescia's first pizzeria, and today, that pizzeria is still alive in the restaurant. In fact, historical elements of the place have been preserved (and enhanced), such as the Renaissance well, reinterpreted in a modern key through glass platforms. Thus the restaurant dialogues harmoniously with the past. The walls, embellished with exposed brick, blend with contemporary artworks signed by young Luca Lombardi, creating an environment that organically combines historicity and culture.
Inedito fits concretely into a broader context, where food becomes a vehicle for culture and identity. The restaurant has become a meeting point for young and old, for those who like to experiment with new tastes and for those who appreciate quality craftsmanship. The attention to detail, ranging from the choice of ingredients to the care of interior design, reflects a philosophy that looks to the future while not forgetting its roots. This approach, which combines a love of food with a desire to innovate, has made Inedito not only a place to eat, but a true social laboratory, where each customer is invited to become part of a larger story, made up of flavors, emotions and sharing. Thus proposals are born on the menu that you would really find “unheard of” if not here, such as a “padellino” dough with tandori chicken and savoy cabbage, a rather immediate reminder of Brescian cuisine amalgamated with the flavor of a vivid culture of today's city.
The menu of Inedito
Inedito's menu is designed to be basic yet rich in personality. The proposal is focused exclusively on round pizza, a choice that allows efforts to be concentrated in the quality and creativity of each individual taste. Everything is played on excellent raw materials that guarantee authentic and genuine flavors. Each taste - from the classic margherita with fiordilatte di Agerola and fresh basil, to the more daring capricciosa with cooked culatta and cardoncelli mushrooms - is designed to enhance the harmony between the base and the topping, transforming each o starter, which introduces the world of leavened products with original and surprising proposals, to the dessert, each course is designed to be a chapter in a culinary tale. Of course, pizza, too, the centerpiece of the evening, no matter which one you choose, although we recommend asking for “off the menu,” such as the tonda with Mirin-lacquered eel, radicchio heart and rhubarb.
The pizzas, masterfully prepared in an open counter, with an oven strictly over an open flame, become the symbol of an art that transforms the simple act of eating into a moment of pleasure, soft, crispy, balanced between laughter and good taste. In addition, Inedito offers tasting menus designed for lunch and dinner, designed to offer a complete gastronomic experience in limited time, without sacrificing quality and innovation. These formulas, which range from six-course proposals to gourmet snacks, allow the essence of the restaurant to be savored even in a “business lunch” key, ideal for those who are passing through but do not want to give up an experience of excellence.
The special ingredient: the front of house team at Inedito
A dining experience does not end with the main course alone: service plays a key role in making each visit unforgettable. Inedito places great emphasis on welcoming and customer care, offering attentive, professional yet informal service that conveys passion and expertise. The head of the dining room, Aliguettou Billa, with experience in starred settings such as Lido 84 behind her, leads a young and dynamic team that makes attention to every detail a true mantra. The wine and beer list, personally curated by her, is a journey through the best labels-from Italian bubbles from Franciacorta to French offerings and high-quality craft beers-a perfect pairing to enhance the flavors of pizzas and starters. Tip: Ask Aliguotte to “dare” with his non-alcoholic drinks. You'll discover flavors beyond what's trendy and you'll stay drunk just the same, but to have tasted a valuable culture. One can truly say “unprecedented.”
Contact
Inedito Brescia
Via Antonio Gramsci, 22a, 25121 Brescia BS
Phone: 030 799 9555
