Jorge Sastre

The Path

Today, Jorge Sastre is chef and co-founder of Sartoria Panatieri. The role signals a kitchen organized around discipline rather than display, with pizza treated as the core expression of the restaurant’s method. At Sartoria Panatieri, technique, timing, and ingredient selection are held to the same standard; the dish is the measure of the work.

The Work Today

At the restaurant, the craft is kept close to method and material. “We prepare our pizzas in an artisanal way, faithfully following the authentic tradition using a wood-fired oven.” The point is clear: the oven, the rhythm of preparation, and the sequence of handling all remain part of the finished product. The dough carries that same structure before any topping is added. “The dough, made with locally sourced organic flour milled on stone, goes through a 72-hour fermentation process.” Time is used here as a working tool, not a flourish, shaping the dough before it enters service. The final build follows the same restraint: “Our pizzas are composed of fresh, organic, and seasonal ingredients, prioritizing proximity whenever possible.” The result is a practice defined by locality, seasonality, and control.

In Their Words “The dough, made with locally sourced organic flour milled on stone, goes through a 72-hour fermentation process.” “We prepare our pizzas in an artisanal way, faithfully following the authentic tradition using a wood-fired oven.”

Acclaim

Jorge's honors include The Best Pizza — #6 Selection, 50 Top Pizza — Pizza of the Year (2023), and 50 Top Pizza — 3rd place global ranking (2023). These recognitions place his work within a wider field of pizza making, while matching the standards set in the kitchen: respect for product, attention to process, and an insistence that time is part of the craft.