Edoardo Papa, In Fucina’s tenth anniversary

He was the first, ten years ago, to bring “gourmet pizza” to Rome – this was the most popular definition at the time, before it became abused and ill-used – offering very complex seasonings added to a light and fragrant dough, which was willingly intended as a “neutral base” for the topping, and the “tasting format”, serving one pizza at the time so that every guest could fully appreciate it.

After all, the claim of In Fucina – the restaurant of Edoardo Papa and his wife Emanuela, initially simply called Fucina – is “the restaurant that loves pizza”. And Papa defines himself as a chef, rather than a pizzaiolo, even though he’s earned this qualification in the field, and in an atypical way, since he arrived in the kitchen through pizza – or vice versa, as a gourmet lover and frequent client of fine restaurants with a tendency to put his finger in the pie – after a long career in the communication industry.

To celebrate the anniversary, on the 8th of March they organised a four-handed event with another pioneer of pizza in Rome, Giancarlo Casa ofLa Gatta Mangiona, with a nice meeting of pizzas and dishes from the two “neighbours” – they’re both in the Monteverde neighbourhood, broadly speaking – and the Tuscan wines from Fattoria di Gratena.