The pizza chef
Between Tommaso and pizza there is a long history of passion, dedication and experience. He defines himself as a "country pizza maker", linked to the tradition of local cuisine, but also an experimenter of flour, dough and surprising combinations of taste. The training at the University of the Molino Quaglia Pizza, classes of "Fermenti di Gusto" on leavening obtained with the sole force of water, participation in the 9th, 10th and 11th edition of Pizza UP, the national symposium with the best 100 Italian pizza-makers are just some of the stops that have marked these first 20 years of La Pergola. Today Tommaso and his Pergola are Petra®'s Selected Partners, AIRO members (Italian Association of Olive Oil Restaurators) and members of Pizza & Peace. The most recent award is the 3 Spicchi of the Gambero Rosso 2019 Pizzerie d'Italia Guide in the section "Pizze a Degustazione” (“Tasting pizzas”) dedicated to the most revolutionary artisans in the sector.
A family story
La Pergola is also a family story. Tommaso is joined by his brother Federico - called Ghigo - patron of the hall and an essential reference point for the oenological universe; his wife Silvia who takes care of the customers and serves excellent aperitifs at the counter, the father Mauro and mother Velia, queen of the stove and keeper of the traditions of Tuscan cuisine. Pici, pappardelle, ragù and roasts are the result of her hands and her passion.