Team

A team led by the same values: ethics, listening skills and passion

From the catering professionals to the baking ones, from the dining room staff to the expert sommeliers and brewers: our group will guide your wine and food experience, from the reception to when you leave the restaurant.

The Panesfizio team has been trained to fully represent the restaurant philosophy and knows how to give a new and pleasant convivial break to its guests.

Our staff wishes to share with you the result of our committment and is proud to bring to the table our idea of pizza and sandwiches.

Come and meet the Panisfizio brigade!

Let me introduce myself: my name is Giovanni Di Costanzo, I am from Naples, and I am the first pizza chef of Panisfizio. My passion, which later became my job, is pizza. My career is the result of many experiences in various pizzerias in Campania that allowed me to acquire and deepen the art of pizza and start a valuable collaboration with Chef Orlando Bortolami. During my training, I learned how to prepare the contemporary Neapolitan pizza with high hydration, touching the melt-in-the-mouth sensation, lightness, and digestibility related to this type of product. For 5 years, I have been carrying out this work with commitment and dedication, achieving great satisfaction. My big desire? Allow you to taste all the emotions of Neapolitan pizza through sensory stimuli!

Giovanni

First Pizza Maker

My name is Charlie, and I'm Chef de Rang. During my studies at the hotel school, I started experiencing the restaurant world by working in some restaurants in the Venetian area.

My desire to know this world led me to Rimini, where I had my first experience as coordinator and manager of an entire a la carte restaurant staff. Meanwhile, my hunger for knowledge pushed me to attend international specialization courses on water, oil, and wine.

Catering for me is tradition, selection of raw materials, and passion for details.

Charlie

Chef de Rang

At 23 years old, I decided to move to London. My trip, which lasted three years, allowed me to deepen my knowledge of the English language and live new professional experiences, passing from Caffè Nero to Gail's Bakery, until I became its restaurant manager.

Back in Venice, I continued my training working in a pub to learn better the product category of beer and cocktails. Before starting my adventure from Panisfizio, I finished my experiences in Mestre at Osteria da Mariano, deepening my knowledge of the world of wine by studying natural wines.

For me, catering is synonymous with quality and respect for nature.

Luca

Chef de Rang

My name is Alfonso, and I'm a Chef de Rang. As soon as I finished my studies, I embarked on this career working and gaining experience in banquets, weddings, restaurants, and hotels.

My constant contact with the kitchen and my strong passion allowed me to deepen my knowledge of raw materials, the different types of service, and the world of wine.

For me, catering is the sum of three ingredients: Sicilian tradition, customer focus, and, above all, fun.

Alfonso

Chef de Rang

My name is Alfonso, and I'm a Chef de Rang. As soon as I finished my studies, I embarked on this career working and gaining experience in banquets, weddings, restaurants, and hotels.

My constant contact with the kitchen and my strong passion allowed me to deepen my knowledge of raw materials, the different types of service, and the world of wine.

For me, catering is the sum of three ingredients: Sicilian tradition, customer focus, and, above all, fun.

Alfonso

Chef de Rang

My name is Mattia, and my passion for dough started when I was 19 years old and worked in a traditional pizzeria. Initially self-taught, I began a long training, following the courses of the main exponents of the so-called Italian "white art". The desire to explore this world pushed me to continue experimenting, researching, and comparing myself with chefs, pizza makers, and bakers. In 2018 I followed the opening of "Al 4 in H-Farm", where I used my knowledge and propose different types of pizzas. In each one, I always tried to bring back some essential features: lightness and melt-in-the-mouth sensation. In 2021 the restaurant was taken over by the Alajmo group: this acquisition allowed me to work closely with Massimiliano Alajmo and his staff in the Mamma Rita laboratory, where we studied new doughs and techniques (such as the steamed pizza in a pan with mother yeast). In October, the restaurant - under the new firm - was awarded by Gambero Rosso for the best Italian pizza and won 2 wedges. At Panisfizio, I take care of and prepare gourmet pizza for you!

MATTIA

Pizza Maker for Pizza Gourmet

Giovanni

First Pizza Maker

My name is Charlie, and I'm Chef de Rang. During my studies at the hotel school, I started experiencing the restaurant world by working in some restaurants in the Venetian area.

Catering for me is tradition, selection of raw materials, and passion for details.

Charlie

Chef de Rang

I'm Luca, and I hold the role of Chef de Rang. As soon as I finished hotel school, I immediately started working in the catering sector in the Venetian area, acquiring particular experience in the world of wine and restaurant service. At 23 years old, I decided to move to London. My trip, which lasted three years, allowed me to deepen my knowledge of the English language and live new professional experiences, passing from Caffè Nero to Gail's Bakery, until I became its restaurant manager. Back in Venice, I continued my training working in a pub to learn better the product category of beer and cocktails. Before starting my adventure from Panisfizio, I finished my experiences in Mestre at Osteria da Mariano, deepening my knowledge of the world of wine by studying natural wines. For me, catering is synonymous with quality and respect for nature.

Luca

Chef de Rang

My name is Alfonso, and I'm a Chef de Rang. As soon as I finished my studies, I embarked on this career working and gaining experience in banquets, weddings, restaurants, and hotels.

My constant contact with the kitchen and my strong passion allowed me to deepen my knowledge of raw materials, the different types of service, and the world of wine.

For me, catering is the sum of three ingredients: Sicilian tradition, customer focus, and, above all, fun.

Alfonso

Chef de Rang