Graziella Pezzi

Coming Up

Training at Collegio della Sacra Famiglia and Università di Urbino gives Graziella Pezzi the kind of foundation that shows up in the work itself: disciplined method, close attention, and a preference for structure over flourish. Those are the conditions that often shape a working life built around consistency, and at Fattoria Paradiso they read as part of the house style. In Bertinoro, she is both owner of Fattoria Paradiso and manager of Fattoria Paradiso Societa' Agricola Semplice Di Pezzi Mario & C, titles that point to responsibility across the property as well as the kitchen.

Where They Are Now

The kitchen at Fattoria Paradiso sits under Graziella Pezzi’s direction, and the register is one of restraint and clarity. Her speaking voice around Barbarossa matches that approach. On Barbarossa, she said, "It is a fresh wine, with a nice roundness and acidity, easy to drink and excellent as an aperitif and with fish." The note is practical and specific, describing balance, use and immediate drinkability without overstatement. That same directness carried into Vinitaly, where Barbarossa was presented through three lines: Vigna del Dosso, the Cuvèe Mario Pezzi and Barbarossa rosé. Read together, they show how Graziella Pezzi presents the range: named, distinct and connected to the same family and estate.

Signature

Graziella's signature dishes include Vigna del Dosso, Cuvèe Mario Pezzi, Barbarossa rosé, and Vigna delle Lepri. The set is small enough to read clearly and specific enough to carry identity, with each name acting as a fixed point in the language of Fattoria Paradiso. Rather than building a signature through variety for its own sake, the work appears to rest on repetition, recognition and the discipline of keeping a few references sharply defined.

In Their Words “We presented the three Barbarossa lines under the spotlight at Vinitaly: Vigna del Dosso, the Cuvèe Mario Pezzi and Barbarossa rosé.” “It is a fresh wine, with a nice roundness and acidity, easy to drink and excellent as an aperitif and with fish.”