It starts again with a new line of products: from traditional classics to gourmet pizzas up to the absoluteinternational novelty, the new menu of "Sforno" by Stefano Callegari, the first pizza maker in Italy to have obtained the coveted "tre spicchi" in the Gambero Rosso guide Pizzerie d'Italia, in addition to the great masters of the Neapolitan school, and today among the few with more of a restaurant that can boast of that recognition.
The totally renovated place returns in a completely renewed guise: from a new brand for the restyling of the premises in Via Statilio Ottato, from a more articulated and international menu to the corporate structure with a broader vision.
The big novelty is around the world in a pizza: a selection of ingredients that give the pizzas fascinating names such as Beirut, BBB, Grenwich, Malagasy-Madagascar, Mexico and Clouds, to name a few. It is clear that, for each product name, at least one element linked to its reference territory corresponds.
Particular mention to two international pizzas: the Bari-Moscow and the Zero 2. They can be considered an even more particular journey, in a food experience that takes them to the top of the range of the Sforno proposal. Calvisiu caviars for the first e 24-karat gold leaf, for the second, they accentuate a gustatory journey for customers who are curious and open to innovation. The ingredients of these two pizzas make them an absolute novelty on the national scene. There is no shortage of traditional Roman pizzas: in fact they represent a differentiating element compared to the already seen, already tried. They are the signature of Callegari and his love for Rome, even outside its walls, as well as the bicentenary natural sourdough that gives his pizzas a particular flavor and texture with mixtures of diversified flours and raw materials sought throughout the National territory.
Stefano Callegari, fifty-three years old with a respectable build who interprets all the bonhomie of his character and the passion that animates him, tells about himself, that he started in 1992 as an assistant in a historic bakery in Rome in the Prati district, where he learned the fundamentals of a good dough for both bread and oven-baked pizza.
The following year he was already a pizza chef, making pizzas in a wood oven by applying the notions previously learned on the creation of round pizza. But evidently the times are not yet ripe for him to make a leap in quality. And in fact he lives various experiences outside the food and wine environment, he is also hired as a flight attendant at the national airline. “During this experience around the countries of the world I was able to discover their uses and customs, also and above all culinary. This has increased my cultural baggage, from which I often draw inspiration for my dishes. The pilgrimages to Naples, which still persist today, led me to confront Neapolitan pizza chefs, learning a lot about the Neapolitan tradition".
And here he is in 2005, feeling the strong call of his ancient passion. Thus Sforno was born. The place is soon appreciated for the quality of a light and soft pizza like the traditional Neapolitan but crunchier. The presence of sourdough in the dough, the extreme cooking and the sometimes daring combinations of ingredients have made Sforno a lot of talk since the first months. Already in 2006 the various restaurant guides in Rome and Italy, such as Gambero Rosso, l'Espresso, Repubblica, Golosario, Bibenda, Rome in the dish etc. indicate the Sforno pizza among the best in the capital (and beyond!).
2008 is an important year, Callegari opens 00100 pizza, a pizzeria by the slice in the Testaccio district, he launches into fried foods and pan pizzas, but above all the Trapizzino is born, a corner of white pizza stuffed with the typical dishes of Roman cuisine, meatballs with sauce, tripe alla romana, oxtail, cuttlefish and peas, etc. and Gambero Rosso awards it as the best street food in Italy. But Trapizzino also crosses borders, in 2010 the New York Times mentions Trapizzino, complete with attached video, among the things not to be missed in Rome. The Australian version of Master Chef shoots an episode inside 00100 pizza eating Trapizzino, NHK television (the equivalent of Japanese Rai) sends a crew four times to 00100 pizza to shoot videos on Trapizzino to be included in Italian culture programmes, as well as other broadcasters in the US and other parts of the world.
