Portrait of Raffaele Bonetta
i. Biography
Pizzaiolo DOC, 2025, is the defining credential attached to Raffaele Bonetta. His work is built on a precise, ritual-like approach to dough, with fermentation and technique at the center, and with traditional Neapolitan pizza treated as material for modern reinterpretation.
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The Path
Raffaele Bonetta trained at ALMA, Scuola Internazionale di Cucina.
The Work Today
The work rests on dough as a discipline. Fermentation is not background; it is the structure. Technique is the measure. Neapolitan tradition remains the base, but the expression is contemporary.
Signature
Raffaele's signature dishes include Cambio Pelle.
In Their Words “I consider myself fortunate to have been very followed and supported by my family, especially my father, a never intrusive supervisor in all life projects who always left room for me to make my own choices.” “I have always been very stubborn, a quality that according to my father helped me achieve many goals and that is intertwined with my passions, especially sport.”
Acclaim
In 2025, Bonetta was named Pizzaiolo DOC.
FAQ
Asked of Raffaele
Where did Raffaele Bonetta train or study?
Raffaele Bonetta trained at ALMA, Scuola Internazionale di Cucina.
What is Raffaele Bonetta known for?
Precise, ritual-like approach to dough, focusing on fermentation, technique, and modern reinterpretations of traditional Neapolitan pizza.
The Sunday email
Read about chefs like Raffaele Bonetta in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.