i. Biography
Coming Up
The work of a pizzaiolo is shaped early by the room, the dough, and the tempo of service. In Fiumicino, Italy, Luca Pezzetta began as cuoco at ristoranti di famiglia, where the pace of the pass and the daily repetition of local cooking set the terms for his craft. That base was followed by formazione pratica at Panificio Bonci e Pizzarium in Rome, Italy (2014), a stretch that sharpened the technical side of baking and placed pizza in a more flexible, evolving frame. Progress through the trade is often measured by what each kitchen demands of the hand and the clock. As pizzaiolo at Osteria il Bersagliere in Colonna (RM), Italy, then as chef pizzaiolo at Osteria Birra del Borgo in Rome (Prati), Italy (2017–2021), Pezzetta added range without leaving behind discipline. The result is a career built on exact timing, texture, and a steady expansion of what pizza can hold without losing its structure. That line of work now sits at Pizzeria Clementina, where he has been chef-pizzaiolo since 2021.
Where They Are Now
At Pizzeria Clementina in Fiumicino, Italy, the central format is pizza in teglia alla romana, served as a tasting sequence in slices, or “trancetti.” Pezzetta is credited with ideating this approach for Clementina, a choice that treats pizza as a paced format rather than a single plate. The structure gives each slice a role in the sequence, so the meal advances through texture and balance rather than through size alone. Another key format at Clementina is pizza condivisa, built around padellino, teglia, pala, and focacce. The logic is communal, but the execution depends on clear distinctions between dough styles and service forms. Pezzetta works across those modes with composure, letting each one carry its own technique while still reading as part of the same kitchen language. The work is grounded in Italian tradition, but it is not bound to a single expression of pizza. At Clementina, the format itself does much of the thinking: tasting, sharing, and attention are built into the way the menu is structured.
Signature
Together, they describe a kitchen built around dough as method, not garnish: layered where the format asks for it, shareable where the table calls for it, and controlled throughout. At Clementina, these dishes are the clearest record of Pezzetta’s approach, with each one showing how far a pizza program can be pushed while staying legible to the trade.
Profile updated July 2026
FAQ
Asked of Luca
What is Luca Pezzetta's current role?
As of 2026, Luca Pezzetta is Chef-pizzaiolo.
Where did Luca Pezzetta work before?
Luca Pezzetta's earlier career included ristoranti di famiglia, Panificio Bonci e Pizzarium, and Osteria il Bersagliere.
What recognition has Luca Pezzetta received?
Identità Golose 2020 Guide — Best Pizza Chef 2020 (2020).
