Antonio Pappalardo

The Path

Since 2007, the role of titolare and Mastro Pizzaiolo at La Cascina dei Sapori has anchored Antonio Pappalardo’s work. The arrangement carries the weight of maintenance as much as authorship: holding a line, keeping the service rhythm steady, and making sure the craft remains legible from one pizza to the next. In 2021, founding Inedito added another site for that approach. The move reads as an addition to the same practice, not a change of direction.

The Work Today

Contemporary pizza is the stated ground of the work, and as Mastro Pizzaiolo Antonio Pappalardo treats it as a format that can be refined without losing its basic shape. At La Cascina dei Sapori, the emphasis is on repetition, attention, and control rather than flourish for its own sake. His own words are direct on that point: "Determination and drive have allowed me to turn what I love into my work, to express my creativity through my pizzas and to share it with anyone who comes to see me at La Cascina dei Sapori." The quote fits the practice: making, serving, and keeping the standard clear.

In Their Words “Determination and passion have allowed me to turn what I love into my work, to express my creativity through my pizzas and to share it with anyone who comes to see me at La Cascina dei Sapori.”

Recognition/etc Antonio's honors include Tre Spicchi del Gambero Rosso. For a pizzaiolo, that kind of recognition sits beside the daily work rather than above it: a public marker that follows years of consistent execution. In his case, it aligns with La Cascina dei Sapori in Rezzato and with a practice shaped around contemporary pizza, held together by the same long ownership and kitchen discipline.