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Federica is not a pizza maker “by birth”, she has explored many different avenues with passion. She arrives at the pizza counter after recieving a degree in languages which as allowed her to look at her role as a pizza maker with a different lens. She has worked in different cities such as Naples where she learned the art of pizza; then Rome; and now she resides in Turrin.
She defines herself as a pizza anarchist that Pessoa talks about in his book, the Anarchist Banker. Her pizza is “community-centered”. In her work, the pizza chef selects ingredients from small communities of producers, aware that her role in the service of the community can determine its cultural and economic survival. Each individual, part of a community, must individually pursue their own goals by connecting with their surroundings. This allows for individuals to be united in the community through a sharing of values. An ode to the classic pizza, Federica, has created the project Montanarina Story in which the montanara pizza, in the classic version is fried dough and seasoned with tomato and cheese sauce and hard pasta , is revisited by telling stories and recipes from different territories. A young and dynamic project with which Federica reads the world and expresses her way of being a pizza maker.
Nata Terra: Federica, how important is the choice of ingredients for making pizza?
Federica: The selection of ingredients is fundamental, for example in the Montanarina Story project the soft and fragrant dough is my flying carpet to get to know other gastronomic cultures and products, creating new recipes – or revisiting traditional ones – enhancing the “community-centered” vision. In it, the product is at the center with the desire to tell about the territory, human resources, communities and traditional
production techniques in order to enhance the relationship between the network and “good, clean and fair” food.
Nata Terra: How do you choose your ingredients? How do you build your recipes?
Federica: Very often my recipes are the result of meeting people and hearing their stories. This is not so much for an extreme nostalgia for the past, but for a thirst for the future where what remains will represent the good that we have managed to preserve. We are the ones who can make the difference; as pizza chefs, restaurateurs, producers and diners.
Nata Terra: How much of the work of a pizza chef and the companies you choose
reaches those who eat your pizza?
Federica: When I conceived Montanarina Story, contrary to the basic “rules” of social communication, I used the hashtag #montanarinastory_focus precisely to the launch of the new montanarine in several steps: presentation of the individual ingredients and presentation of the Montanarina, attaching aspects relating to production processes and other narrative aspects in the post. I have not bothered to occupy social networks with my texts that are too “long”. Communicating is also educating those who listen to us or eat the food we prepare. This demanding content work has paid off a lot, my customers and followers have greatly appreciated and considered this first “theoretical” part, an integral part of their tasting experience.
Valle del Garigliano
81030 Cellole, Caserta
