Marco Quintili
the Pizza
Born in the province of Caserta, Marco Quintili has been passionate about the art of baking from an early age and soon grasped the importance of study and experimentation for perfecting his recipes.
He opened his first pizzeria in Rome in 2017 and soon received important awards. Marco now teaches his advanced techniques to students throughout Europe and continues to create new recipes using state-of-the-art equipment. His great knowledge of flour helps him produce a light dough, which is enhanced by the quality of the raw materials, selected according to the season and transformed into creative toppings. His recipes are a play of combinations from the regions closest to his heart: his native land, Campania, and Lazio, where he lives.
One outstanding item on the menu is the famous “Gricia in Flames”, a pizza that is “lit” directly at the table with a flammable liquid made by Marco himself: the guanciale catches fire, the fat melts and the result is an explosion of flavour and crispness.
This culinary fusion is also seen in the doughs offered in the shop, where there is a choice of “traditional” pizza, of medium size, with a puffed-up edge, or the “cartwheel” pizza, which, in the authentic style of the Neapolitan working-class neighbourhoods, is thin and extends beyond the plate.
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Born in the province of Caserta, Marco Quintili has been passionate about the art of baking from an early age and soon grasped the importance of study and experimentation for perfecting his recipes.
He opened his first pizzeria in Rome in 2017 and soon received important awards. Marco now teaches his advanced techniques to students throughout Europe and continues to create new recipes using state-of-the-art equipment. His great knowledge of flour helps him produce a light dough, which is enhanced by the quality of the raw materials, selected according to the season and transformed into creative toppings. His recipes are a play of combinations from the regions closest to his heart: his native land, Campania, and Lazio, where he lives.
One outstanding item on the menu is the famous “Gricia in Flames”, a pizza that is “lit” directly at the table with a flammable liquid made by Marco himself: the guanciale catches fire, the fat melts and the result is an explosion of flavour and crispness.
This culinary fusion is also seen in the doughs offered in the shop, where there is a choice of “traditional” pizza, of medium size, with a puffed-up edge, or the “cartwheel” pizza, which, in the authentic style of the Neapolitan working-class neighbourhoods, is thin and extends beyond the plate.
the Shop
