Some people talk about cuisine as a canvas for the local area, but nowadays pizza is just as important: Fermenta's contemporary round pizza is an edible story of Abruzzo.
Photo by Andrea Straccini
Fermenta, the contemporary pizza revolution in Abruzzo
In Abruzzo, a region that proudly preserves its gastronomic roots, there is a pizzeria in Chieti that has changed the rules of the game in recent years. It is called Fermenta and is the brainchild of Luca Cornacchia and Giorgia Santuccione, a couple in life and work, who, with vision, talent, and tenacity, have brought contemporary pizza to the forefront of the regional scene first, and then the national scene. Today, Fermenta is not only a reference point for enthusiasts, but also a cultural and gastronomic laboratory capable of telling the story of the region with a new voice. In other words, it is unique in Abruzzo, capable of representing the region in the Italian championship that matters.
The story
Fermenta was founded in 2018 almost as a gamble: to offer Chieti a pizza with a thick crust, dough resulting from research and study, and high-quality toppings in a context dominated by established traditions such as focaccia and arrosticini. Few believed in it, yet, step by step, the city began to understand the project. Today, the results speak for themselves: Three Slices in Gambero Rosso's Guide to Italian Pizzerias, after Two Slices and the special award for Best Beverage List in 2024, as well as recognitions such as 79th place in the 50 Top Pizza Italia 2024 guide and the “One to Watch” award.
Cornacchia, born in 1986 and with a background as a Serie A five-a-side soccer player and Italian national team member, brought a team-oriented mindset to the pizzeria, supported by Giorgia, born in 1989, with a background in law and a family passion for hospitality and wine, which translates into a strong presence in the restaurant, assisting the large team. Their synergy is the beating heart of Fermenta: he oversees the dough, she orchestrates the dining room with competence and smiles, transforming dinner into an experience that goes beyond the “simple” pizza we are used to.
The philosophy
Some people talk about cuisine as a canvas for the local area, and nowadays pizza is no exception. It is no coincidence that the name Fermenta is already a manifesto: fermentation as a process of transformation, growth, and complexity. The signature dish, the contemporary pizza with a “canoe” crust, is a story of Abruzzo in edible form. From Pera d'Abruzzo tomatoes instead of San Marzano, to sheep's milk dairy products as an alternative to buffalo milk from Campania, to vegetables, cured meats, and cheeses selected directly from excellent local regional producers, each ingredient becomes part of a canvas that is deeply rooted in identity.
The dough is made from biga and long fermentation times of up to 48 hours, with high hydration and multi-grain or chia seed variations. The menu is a journey through shapes and textures: contemporary, crispy triple-leavened pan pizza, soft-centered pizza in a wheel, double crunch, and oven-baked fried pizza. A range that highlights technique, creativity, and respect for tradition.
The pizzas
Some creations are iconic, such as “Quel matto di Luca” (That crazy Luca), linked to childhood memories of Pera d'Abruzzo tomatoes, “Diavola di AltreMENTI” (Devil of AltreMENTI) with ventricina vastese, “Ricciola ubriaca” (Drunken yellowtail) marinated in mojito, or “Brisket” in a double crunch version. Two tasting menus, “La nostra terra” and “Mare nostrum,” allow you to explore the Fermenta universe with carefully selected wine or craft beer pairings.
So, the pairing and the dining room come together to create a complete experience: if pizza is the centerpiece, the Fermenta experience is completed in the dining room, where Giorgia Santuccione and her team have brought a level of service that is unusual for a pizzeria, as professional as in a restaurant, but light and smiling, thanks to constant training. The wine and beer list includes about 80 labels, including local Abruzzo wines such as Montepulciano, Trebbiano, Pecorino, and Cerasuolo, as well as Italian and international selections, accompanied by an interesting selection of craft beers, often from Abruzzo, but with incursions from all over Italy. It is no coincidence that in 2024, Fermenta received the Gambero Rosso special award for the best drinks list.
In short, today Fermenta is no longer just a pizzeria: it is a manifesto of identity and innovation, a landmark that demonstrates how pizza can become storytelling, research, and avant-garde, especially in a region that has often remained on the margins of gastronomic maps. Fermenta had the courage to change perspective, not only by offering pizza of the highest quality, but also by elevating Abruzzo to the forefront. A silent but powerful revolution, made up of roots, memories, and the future.
FERMENTA
viale dell’Unità d’Italia 3 – 00166 Chieti
Phone. 3397402070
Website
