Last night, in Pistoia, the bakery of La Fenice by Manuel Maiorano was lit up for a unique event: the Second Stage of “Pizza Itinerary.”
A special evening that featured three great interpreters of contemporary pizza-Antonio Conza, Manuel Maiorano and Simone Nicolosi-who offered a roundup of flavor and innovation.
Among the guests of the evening, many related to the world of food and beverage, an exceptional presence, Carlotta Comparini, a well-known face of many TV programs on gastronomy, who expressed herself on the subject as follows:
“Evenings like this make you realize how much Italian pizza has grown: creativity, research, pure passion in every dish. Kudos to the protagonists of Itinerario di Pizza for providing real emotions!”
Three masters, one great taste show:
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Antonio Conza, mastermind behind Maturazioni, brought his study of live flours and extreme maturations directly to the tasting.
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Manuel Maiorano, host and award-winning pizza chef at La Fenice, confirmed his nationally and internationally recognized talent.
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Simone Nicolosi, from Biga Milano, showed how gluten-free pizza can be an uncompromising dining experience.
The tasting route
The menu was able to excite with combinations of refined flavors and signature techniques:
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Tuna Sando on Vesuvius by Antonio Conza
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Pizza in the pan by Simone Nicolosi
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Padellino Parmigiana by Antonio Conza
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Simone Nicolosi’s Milk Guéridon
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Pizza Margherita by Manuel Maiorano
The grand finale was entrusted to Manuel Maiorano’s Crispy Meadow Peach, a recently unveiled dessert ( which we have talked about here in recent days) that won everyone over.
An event that left its mark, but also opened an interesting discussion: Is today’s pizza evolution or revolution?
For those who love pizza, living in the present is a privilege.
Today, pizza is no longer just a quick food to be eaten without thinking. It has become a dish of study, of research, of storytelling.
Modern pizza makers do more than just knead and bake.
They study alternative flours, experiment with natural fermentations, and choose local and excellent ingredients. Each pizza tells a story of territory, of seasons, of artisan hands.
The concept of long maturation has changed the very structure of pizza, making it lighter, honeycombed, fragrant.
The concept of pairing – craft beers, natural wines – has turned pizza into a tasting dish.
Yet, the real strength of this revolution is that pizza remains true to itself: simple, sincere, popular.
A Margherita done right today is worth as much as a great signature dish.
Pizza has changed. It has grown.
And it has become one of the most powerful symbols of our contemporary food culture.
Here it is. “Pizza Itinerary” gave Pistoia a memorable evening, where the quality of the doughs, the selection of ingredients and the convivial atmosphere created an authentic gastronomic experience.
Manuel Maiorano’s La Fenice thus confirms itself as one of Italy’s temples of high-quality pizza.
