Mirko Rizzo

Coming Up

At Pommidoro in Centocelle, Rome, Mirko Rizzo learned pizzaiolo work through repetition, timing, and the slow correction of the hand by the dough itself. That early station fixed the terms of the craft: Roman fundamentals first, refinement later, with the city’s tradition as the base rather than the boundary. Since 2018, Mirko has been co-founder and pizzaiolo of 180g Pizzeria Romana, and since 2020 he has been founder and at the helm of L'Elementare. Both addresses carry the same Roman grammar, but in a cleaner register: less ornament, more control, and a clear line from structure to finish.

Where They Are Now

Two named pizzas make the method legible. La parmigiana viaggiatrice layers tomato, fried eggplant, zaaloouk cream, babaganoush whey cream, Parmigiano Reggiano Vacche Rosse, basil, mint, and lime powder. Tuberi e radici turns to turmeric potatoes, Jerusalem artichoke scapece, glazed carrot cream with barbecue, sorrel, and beetroot powder. The compositions are built from contrast, but they stay within the discipline of the format. Seen alongside the pizzeria, the work holds to Roman form while opening the filling and seasoning outward. The base remains familiar; the interior shifts. That is the method: leavened simplicity, shaped by the old city, but given room for newer textures and accents.

Signature

Mirko's signature dishes include La parmigiana viaggiatrice, Tuberi e radici, and Sfera bruciata.

In Their Words “The meaning behind the name Elementare is not intended to be "primary," as in school, but as an invitation to enjoy a simple but effective leavened offering.” “The only thing that remains from Rome is the shape of the sampietrino. A filling of noodles, zucchini, carrots, shiitake mushrooms, ginger, and black sesame.”

Honors

In 2023, MasterChef Italia was the setting for two named supplì by Rizzo, each one using a familiar street-food format with tighter construction. Coda alla vaccinara used short pasta, oxtail, cocoa breading, pecorino, and a celery-carrot-onion coulis; his description kept the dish close to Rome: "We are getting close to Roman tradition: a half-manica, oxtail, cocoa breading, pecorino on top, and a celery, carrot, and onion coulis." Sfera bruciata, also at MasterChef Italia in 2023, was built with burnt onion breading, tonnarello, pea cream, guanciale, and Parmigiano Reggiano. Together, the two supplì read as compact work: Roman snack form held to memory, smoke, dairy, pasta, and crunch, compressed into bites that stay recognizable while being sharpened.