Boiling hot for the final of the French Pizza Championship

Pierre Rezzonico defends his know-how in Paris on March 13 and 14. Midi Free – JEROME MOUILLOT

Pierre Rezzonico defends his know-how in Paris on March 13 and 14. Midi Free – JEROME MOUILLOT

Pierre Rezzonico defends his know-how in Paris on March 13 and 14. JM – JM

Pierre Rezzonico défend son savoir-faire à Paris ces 13 et 14 mars. – JM

The Saint-Pargorien Pierre Rezzonico was selected at the regional level and will defend his know-how in Paris.

Rezzonico! Its name alone suggests the palette of transalpine flavors that it seeks to convey, with, it goes without saying, many fresh products with sounds that smell of Italy. And even if his family roots are deeply anchored in the lagoon of Venice, where his surname evokes the name of a famous palace, the Saint-Pargorian Pierre Rezzonico proudly wears the colors of Neapolitan pizza according to a tradition that has never been forgotten. it brings up to date, allowing itself, without falling into junk- food, a tasty contemporary touch… "My pizza is typical Italian. I remain on my course of action. And I am proud to bring this culture to the villages. Tacos aren't my thing, he says.

Tutorials and tips from Corsican colleagues

A know-how and an authenticity that the boss of the truck "La Giuca", a contraction of the first names of his children, Giulia and Lucas, will defend these March 13 and 14 in Paris during the final phases of the French Pizza Championships. Because after regional selections in which he participated, without pretension, to "see the reactions of the jury and have a professional opinion", here he is propelled onto the national arena. "I don’not offer anything other than what I already present in my truck*", he assures, with, just a lot more time to fine-tune a presentation with little onions… Above all, this first recognition already validates a successful reconversion.

"For me, it’is more of a passion than a profession"

Because, apart from his origins, nothing predisposed this father, originally from Essone, to embark on the adventure, three years ago already. "I had never worked in catering…" But after solid training in fish farming in La Canourgue, in Lozère, after also a multitude of jobs and several years for a DIY brand, in Saint-Jean-de-Védas, the forty-year-old had a terrible urge to take the plunge & hellip; The “fault” at "a Facebook group, “Pizza fanatics” which was the trigger", says the father of the family. He then forged his know-how by devouring tutorials and tasting the wise advice of Corsican colleagues who were not stingy with tips: Antoine Sanchez and Yannick Gabrielli* he readily salutes. The rest will be written in Paris. Anyway Pierre Rezzonico gets into the game, "without pressure, it remains good-natured. For me, it’s more of a passion than a profession."

La Giuca is present on Monday in Saint-Pons-de-Mauchien, Tuesday in Puilacher, Wednesday in Saint-Pargoire, Thursday in Tressan and Friday in Campagnan. Reservation by SMS on 07 83 30 97 07.
Antoine Sanchez, pizza maker trainer (see the insta page: pizzanto2b) and Yannick Gabrielli boss of La fabrica in Ajaccio.. I subscribe to read more