Stefano Canosci’s journey from bartender to one of the world’s top pizzaiolos is a remarkable tale of passion, innovation, and relentless drive to refine his craft. Known for his creative flair and dedication to mastering the art of pizza, Stefano has not only earned a place among the elite pizza makers but has become a global ambassador for culinary knowledge and sustainability. In this Q&A with Foodverse, Stefano shares his inspiring story, from his early days behind the bar to his current role as a visionary in the pizza-making world, highlighting his commitment to continuous learning, cultural exchange, and sustainable practices.
Q: How did you transition from bartending to becoming a master pizzaiolo?
Had anyone seen me mixing drinks and playing with fire at the bar table, no one would have imagined that I would one day become a master pizzaiolo. I never imagined myself as someone who would rank among the world’s top pizza makers. It was my passion for leavened products and pizzas, which prompted me to switch gears from bartending. In 2010, I opened my first bistro and pizzeria. With my pizzeria, I experimented a lot with my menu. The choices were limited but the offerings were unique. I included ingredients like foie gras terrine and Kobe beef in pizzas, which I believe is quite clever.
Q: What made you realize the need for continuous learning?
After I opened my bistro, I realized that I needed to develop my skills and deepen my knowledge. That’s when I started working towards my goal of learning as much as I could. Technology has been a great enabler in increasing my knowledge and helping me stand where I am. You have to use technology because it can do wonders for you. I took many online classes and watched countless tutorials every day to learn and learn more. Of course, you have to keep practicing to make yourself better. For that, I had my pizzeria. I practiced every day. First, I focused on excelling at the classic pizzas and eventually worked on developing specialties.’’
Q: When did you realize that pizzaiolos could be considered on par with chefs?
It was around 2012 when the real change came into the world of pizza. That was the time when pizzaiolos had started getting their due. That’s when I started my serious training at my restaurant. After that, I never looked back.
Q: How did you refine your craft and gain recognition?
To refine my craft, I started participating in various competitions. It was at Emergente Pizza, the Gambero Rosso guide, the world’s authority on Italian food, wine, and travel, that noticed me. In 2022, I entered the 50 Top Pizza ranking in the world in the 48th place. I prioritize creativity over rigid rules. This philosophy led me to create the “pizza all’aglione,” a unique pizza crowned the best of 2021, and the “Scarpette” concept, featuring pizzas designed to complement classic Italian sauces.
Q: What inspired you to embark on a global journey?
After decades of mastering the art of pizza in Italy, I embarked on a new chapter. I traded the familiar comfort of my pizzeria for a journey around the world. From Kenya to Cuba, I ventured into local pizzerias, working alongside fellow pizzaiolos and teaching in culinary schools. My philosophy revolves around cultural exchange, believing the magic of food lies in the stories and experiences it embodies.
Q: How do you approach sustainability in your pizza-making?
Sustainability is a key aspect of my approach. I champion fresh, local ingredients and create exceptional pizzas without relying solely on expensive options. My travels inspire me to be creative, incorporating new flavors and techniques into my art. Whether it’s sourcing local ingredients or using traditional Arabic spices, I embrace the local cuisine wherever I find myself.
”I prioritize creativity over rigid rules. This philosophy led me to create the “pizza all’aglione,” a unique pizza crowned the best of 2021, and the “Scarpette” concept, featuring pizzas designed to complement classic Italian sauces.”
Stefano Canosci
Q: What makes your pizzeria, Chicco Colle, stand out?
Closer to home, my pizzeria, Chicco Colle in Tuscany, has garnered international acclaim for its innovative creations. Signature pizzas like the “Pizza&Scarpetta” with its dipping sauces and the light and crispy “Scrocchiarella” are a testament to my ability to push boundaries. The award-winning “Marinara all’Aglione” is a must-try for garlic lovers.
Stefano Canosci’s journey is a powerful reminder of the endless possibilities that come from dedication, passion, and a willingness to explore beyond conventional boundaries. His story is not just about making exceptional pizzas; it’s about inspiring others to pursue their dreams, embrace continuous learning, and appreciate the rich cultural exchanges that food brings.
