{"id":15,"date":"2022-05-05T11:52:17","date_gmt":"2022-05-05T11:52:17","guid":{"rendered":"https:\/\/www.panisfizio.com\/en\/?page_id=15"},"modified":"2022-10-05T11:20:42","modified_gmt":"2022-10-05T11:20:42","slug":"team","status":"publish","type":"page","link":"https:\/\/www.panisfizio.com\/en\/team\/","title":{"rendered":"Team"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Team<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tour team\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

A team led by the same values: ethics, listening skills and passion<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

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<\/strong>, from the reception to when you leave the restaurant.<\/p>

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.<\/p>

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.<\/p>

Come and meet the Panisfizio<\/strong> brigade!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

Let me introduce myself: my name is Giovanni Di Costanzo, I am from Naples, and I am the first pizza chef of Panisfizio. <\/span>My passion, which later became my job, is pizza<\/b>. <\/span>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 <\/span>start a valuable collaboration with Chef Orlando Bortolami<\/b>. <\/span>During my training, I learned how to prepare the <\/span>contemporary Neapolitan pizza with high hydration<\/b>, touching the melt-in-the-mouth sensation, lightness, and digestibility related to this type of product. <\/span>For 5 years, I have been carrying out this work with commitment and dedication, achieving great satisfaction. <\/span>My big desire? Allow you to taste all the emotions of Neapolitan pizza through sensory stimuli!<\/b><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n Giovanni <\/h3>\n \t\t \t

First Pizza Maker\n<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

My name is Charlie, and I’m Chef de Rang. During my studies at the hotel school, I started experiencing the restaurant world by<\/span> working in some restaurants in the Venetian area<\/b>.<\/span><\/p>

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

Catering for me is tradition, selection of raw materials, and passion for details<\/b>.<\/span><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n Charlie <\/h3>\n \t\t \t

Chef de Rang<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

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<\/span> catering sector in the Venetian area, acquiring particular experience in the world of wine and restaurant service<\/b>.<\/span><\/p>

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 <\/span>from Caff\u00e8 Nero to Gail’s Bakery, until I became its restaurant manager<\/b>.<\/span><\/p>

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.<\/span><\/p>

For me, catering is synonymous with quality and respect for nature<\/b>.<\/span><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n Luca <\/h3>\n \t\t \t

Chef de Rang<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

My name is Alfonso, and <\/span>I’m a Chef de Rang<\/b>. As soon as I finished my studies, I embarked on this career working and gaining <\/span>experience in banquets, weddings, restaurants, and hotels<\/b>.<\/span><\/p>

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.<\/span><\/p>

For me, <\/span>catering is the sum of three ingredients: Sicilian tradition, customer focus, and, above all, fun<\/b>.<\/span><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n Alfonso <\/h3>\n \t\t \t

Chef de Rang<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

My name is Alfonso, and <\/span>I’m a Chef de Rang<\/b>. As soon as I finished my studies, I embarked on this career working and gaining <\/span>experience in banquets, weddings, restaurants, and hotels<\/b>.<\/span><\/p>

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.<\/span><\/p>

For me, <\/span>catering is the sum of three ingredients: Sicilian tradition, customer focus, and, above all, fun<\/b>.<\/span><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n Alfonso <\/h3>\n \t\t \t

Chef de Rang<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

My name is Mattia, and <\/span>my passion for dough started when I was 19 years old <\/b>and worked in a traditional pizzeria. <\/span>Initially self-taught, I began a long training, following the courses of the main exponents of the so-called Italian “white art”.\u00a0 <\/span>The desire to explore this world pushed me to continue experimenting, researching, and comparing myself with chefs, pizza makers, and bakers. <\/span>In 2018 I followed the opening of “Al 4 in H-Farm”<\/b>, where I used my knowledge and propose different types of pizzas. In each one, I always tried to bring back some <\/span>essential features: lightness and melt-in-the-mouth sensation<\/b>. <\/span>In 2021 the restaurant was taken over by the Alajmo group: this acquisition allowed me to <\/span>work closely with Massimiliano Alajmo and his staff in the Mamma Rita laboratory, where we studied new doughs and techniques <\/b>(such as the steamed pizza in a pan with mother yeast). <\/span>In October, the restaurant – under the new firm – was <\/span>awarded by Gambero Rosso for the best Italian pizza and won 2 wedges<\/b>. <\/span>At Panisfizio, I take care of and prepare gourmet pizza for you!<\/span><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n MATTIA <\/h3>\n \t\t \t

Pizza Maker for Pizza Gourmet<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

Let me introduce myself: my name is Giovanni Di Costanzo, I am from Naples, and I am the first pizza chef of Panisfizio. <\/span>My passion, which later became my job, is pizza<\/b>. <\/span>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 <\/span>start a valuable collaboration with Chef Orlando Bortolami<\/b>. <\/span>During my training, I learned how to prepare the <\/span>contemporary Neapolitan pizza with high hydration<\/b>, touching the melt-in-the-mouth sensation, lightness, and digestibility related to this type of product. <\/span>For 5 years, I have been carrying out this work with commitment and dedication, achieving great satisfaction. <\/span>My big desire? Allow you to taste all the emotions of Neapolitan pizza through sensory stimuli!<\/b><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n Giovanni <\/h3>\n \t\t \t

First Pizza Maker<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

My name is Charlie, and I’m Chef de Rang. During my studies at the hotel school, I started experiencing the restaurant world by<\/span> working in some restaurants in the Venetian area<\/b>.<\/span><\/p>

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

Catering for me is tradition, selection of raw materials, and passion for details<\/b>.<\/span><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n Charlie <\/h3>\n \t\t \t

Chef de Rang<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

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<\/span> catering sector in the Venetian area, acquiring particular experience in the world of wine and restaurant service<\/b>. <\/span>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 <\/span>from Caff\u00e8 Nero to Gail’s Bakery, until I became its restaurant manager<\/b>. <\/span>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. <\/span>For me, catering is synonymous with quality and respect for nature<\/b>.<\/span><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n Luca <\/h3>\n \t\t \t

Chef de Rang<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\n
\n
\n \n \n
\n
\n
\n
\n <\/div>\n
\n\t <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n
\n
\n
\n <\/div>\n
\n

My name is Alfonso, and <\/span>I’m a Chef de Rang<\/b>. As soon as I finished my studies, I embarked on this career working and gaining <\/span>experience in banquets, weddings, restaurants, and hotels<\/b>.<\/span><\/p>

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.<\/span><\/p>

For me, <\/span>catering is the sum of three ingredients: Sicilian tradition, customer focus, and, above all, fun<\/b>.<\/span><\/p> <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t
\n \n \n\n
\n
\n
\n \n <\/div>\n <\/div>\n
\n

\n Alfonso <\/h3>\n \t\t \t

Chef de Rang<\/p>\n <\/div>\n \n \n <\/div>\n <\/a>\n <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Team our 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 […]<\/p>\n","protected":false},"author":1,"featured_media":519,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-15","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nTeam - Panisfizio<\/title>\n<meta name=\"description\" content=\"The Panesfizio team has been trained to fully represent the restaurant philosophy and knows how to give a new and pleasant convivial break....\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.panisfizio.com\/en\/team\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Team - Panisfizio\" \/>\n<meta property=\"og:description\" content=\"The Panesfizio team has been trained to fully represent the restaurant philosophy and knows how to give a new and pleasant convivial break....\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.panisfizio.com\/en\/team\/\" \/>\n<meta property=\"og:site_name\" content=\"Panisfizio\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-05T11:20:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.panisfizio.com\/en\/wp-content\/uploads\/sites\/5\/2022\/05\/pizza.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"2000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"7 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/team\\\/\",\"url\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/team\\\/\",\"name\":\"Team - Panisfizio\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/team\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/team\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/wp-content\\\/uploads\\\/sites\\\/5\\\/2022\\\/05\\\/pizza.jpg\",\"datePublished\":\"2022-05-05T11:52:17+00:00\",\"dateModified\":\"2022-10-05T11:20:42+00:00\",\"description\":\"The Panesfizio team has been trained to fully represent the restaurant philosophy and knows how to give a new and pleasant convivial break....\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/team\\\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/team\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/team\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/wp-content\\\/uploads\\\/sites\\\/5\\\/2022\\\/05\\\/pizza.jpg\",\"contentUrl\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/wp-content\\\/uploads\\\/sites\\\/5\\\/2022\\\/05\\\/pizza.jpg\",\"width\":2000,\"height\":2000},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/team\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Team\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/\",\"name\":\"Panisfizio\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/#organization\",\"name\":\"Panisfizio\",\"url\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/wp-content\\\/uploads\\\/sites\\\/5\\\/2022\\\/05\\\/cropped-p.jpg\",\"contentUrl\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/wp-content\\\/uploads\\\/sites\\\/5\\\/2022\\\/05\\\/cropped-p.jpg\",\"width\":250,\"height\":150,\"caption\":\"Panisfizio\"},\"image\":{\"@id\":\"https:\\\/\\\/www.panisfizio.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Team - Panisfizio","description":"The Panesfizio team has been trained to fully represent the restaurant philosophy and knows how to give a new and pleasant convivial break....","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.panisfizio.com\/en\/team\/","og_locale":"it_IT","og_type":"article","og_title":"Team - Panisfizio","og_description":"The Panesfizio team has been trained to fully represent the restaurant philosophy and knows how to give a new and pleasant convivial break....","og_url":"https:\/\/www.panisfizio.com\/en\/team\/","og_site_name":"Panisfizio","article_modified_time":"2022-10-05T11:20:42+00:00","og_image":[{"width":2000,"height":2000,"url":"https:\/\/www.panisfizio.com\/en\/wp-content\/uploads\/sites\/5\/2022\/05\/pizza.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Tempo di lettura stimato":"7 minuti"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.panisfizio.com\/en\/team\/","url":"https:\/\/www.panisfizio.com\/en\/team\/","name":"Team - Panisfizio","isPartOf":{"@id":"https:\/\/www.panisfizio.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.panisfizio.com\/en\/team\/#primaryimage"},"image":{"@id":"https:\/\/www.panisfizio.com\/en\/team\/#primaryimage"},"thumbnailUrl":"https:\/\/www.panisfizio.com\/en\/wp-content\/uploads\/sites\/5\/2022\/05\/pizza.jpg","datePublished":"2022-05-05T11:52:17+00:00","dateModified":"2022-10-05T11:20:42+00:00","description":"The Panesfizio team has been trained to fully represent the restaurant philosophy and knows how to give a new and pleasant convivial break....","breadcrumb":{"@id":"https:\/\/www.panisfizio.com\/en\/team\/#breadcrumb"},"inLanguage":"it-IT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.panisfizio.com\/en\/team\/"]}]},{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/www.panisfizio.com\/en\/team\/#primaryimage","url":"https:\/\/www.panisfizio.com\/en\/wp-content\/uploads\/sites\/5\/2022\/05\/pizza.jpg","contentUrl":"https:\/\/www.panisfizio.com\/en\/wp-content\/uploads\/sites\/5\/2022\/05\/pizza.jpg","width":2000,"height":2000},{"@type":"BreadcrumbList","@id":"https:\/\/www.panisfizio.com\/en\/team\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.panisfizio.com\/en\/"},{"@type":"ListItem","position":2,"name":"Team"}]},{"@type":"WebSite","@id":"https:\/\/www.panisfizio.com\/en\/#website","url":"https:\/\/www.panisfizio.com\/en\/","name":"Panisfizio","description":"","publisher":{"@id":"https:\/\/www.panisfizio.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.panisfizio.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"it-IT"},{"@type":"Organization","@id":"https:\/\/www.panisfizio.com\/en\/#organization","name":"Panisfizio","url":"https:\/\/www.panisfizio.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/www.panisfizio.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.panisfizio.com\/en\/wp-content\/uploads\/sites\/5\/2022\/05\/cropped-p.jpg","contentUrl":"https:\/\/www.panisfizio.com\/en\/wp-content\/uploads\/sites\/5\/2022\/05\/cropped-p.jpg","width":250,"height":150,"caption":"Panisfizio"},"image":{"@id":"https:\/\/www.panisfizio.com\/en\/#\/schema\/logo\/image\/"}}]}},"_links":{"self":[{"href":"https:\/\/www.panisfizio.com\/en\/wp-json\/wp\/v2\/pages\/15","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.panisfizio.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.panisfizio.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.panisfizio.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.panisfizio.com\/en\/wp-json\/wp\/v2\/comments?post=15"}],"version-history":[{"count":50,"href":"https:\/\/www.panisfizio.com\/en\/wp-json\/wp\/v2\/pages\/15\/revisions"}],"predecessor-version":[{"id":1079,"href":"https:\/\/www.panisfizio.com\/en\/wp-json\/wp\/v2\/pages\/15\/revisions\/1079"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.panisfizio.com\/en\/wp-json\/wp\/v2\/media\/519"}],"wp:attachment":[{"href":"https:\/\/www.panisfizio.com\/en\/wp-json\/wp\/v2\/media?parent=15"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}