Discover the book of one of the best pizzerias in the world! “A return to our roots, a return to authenticity. Respect for high-quality ingredients. Every ingredient that comes through the doors at Sartoria Panatieri has been selected over hundreds of others that may seem equally good, but which are not. We analyze both product and producer, what they do and how they do it. We want to know whether they align with our standards for sustainability and quality. This explains our involvement in sausage- and cheese-making, which we sometimes do on our own, and sometimes in close partnership with artisanal producers. Our tomatoes, our cheese, our herbs…, we want to know exactly who is behind the creation of each of our ingredients. Pizza is the maximum expression of our work as chefs, of our philosophy and the respect we have for our ingredients, and the time it has taken us to understand this timeless recipe and improve it. From the dough, which must ferment and rise, to each of the ingredients that go into it, including the oven itself and even the firewood we use” Rafa Panatieri and Jorge Sastre.
Rafa Panatieri‘s roots can be traced to Pisa and Calabria, and although he spent his childhood in Brazil, only Italian food was prepared in his home. His grandmother in stilled in him a passion for cooking. A tireless traveler and inquiring cook, he has spent more than a decade learning from the best. He left his career as a veterinarian to become a chef. South America and Europe have formed part of his travels from kitchen to kitchen, especially Italy, but it was Spain that ultimately won his heart. In addition to working for the Roca brothers, he has worked at Nectari (1* Michelin) and Tragaluz restaurant.
Jorge Sastre was born in Madrid, although he has spent much of his career in Catalonia, and Barcelona has been home for many years. Before being introduced to Rafa by the Roca brothers in 2016, Jorge worked in Madrid and La Rioja on such haute cuisine teams as the one found at Portal de Echaurren restaurant (**2 Michelin stars). He has always known where he wanted to go, in a demanding professional for which he has trained thoroughly with great culinary names.