Winther in Oslo proudly hosted an exclusive pop-up event curated by Head Pizza Chef Michele Volpicella. Inspired by his encounter with Brazilian chefs Fellipe Zanuto and Pedro Siquera at The Best Chef Awards in Milan, the collaboration brought together Italian craftsmanship, Brazilian creativity, and Norwegian ingredients in a one-of-a-kind culinary experience celebrating the art of pizza.

The Best Chef: Michele, you brought two Brazilian pizza maestros to Oslo for this pop-up. How did that idea come about?

Michele Volpicella: It actually started in Milan. I was at The Best Chef Awards in 2024, and I met Fellipe and Pedro. I was so impressed with their work. They’re masters, truly professional. I thought, why not bring them here to Oslo? Not just because my wife is Brazilian, but also to celebrate Brazilian cuisine and pride. I wanted our diners to experience something special, a fusion of cultures.

The Best Chef: Fellipe, what was your first reaction when Michele invited you?
Fellipe Zanuto: I was really excited! I mean, Oslo is far from Brazil, but I love the idea of traveling, learning, and sharing. Collaborating with Michele and Pedro in a different country, seeing how people eat and enjoy pizza here. It’s inspiring. And of course, it’s a chance to mix Brazilian flavors with Italian tradition, which is always a challenge I enjoy.

The Best Chef: Pedro, you’ve moved from fine dining to pizza — how does that influence what you’re doing here in Oslo?

Pedro Siquera: Pizza is a happy food. In fine dining, everything is precise, strict. Pizza is joy, family, celebrations. My experience in fine dining taught me discipline, how to prepare mise en place, technique, and here I can use that to make something fun, something people really enjoy. Working with Michele and Fellipe, I’ve learned a lot about how to balance Neapolitan tradition with Brazilian creativity.

The Best Chef: Michele, how do you approach creating a menu that respects Italian tradition while incorporating Norwegian ingredients?

Michele Volpicella: It’s a balance. Norwegian flavors are different, but that’s the fun part. We’re using crayfish, trout, dill, and combining them with southern Italian techniques. People are starting to understand what they’re eating. Not exactly Canotto style, but something unique. It’s about passion, love, and creativity.

The Best Chef: Fellipe, what makes a pizza truly Brazilian for you?
Fellipe Zanuto: It’s about flavor punches! Brazilians like bold flavors, but Neapolitan pizza is about balance. So it’s always a challenge. One of the pizzas we made here, Mocheca, is very Brazilian. It tells the story of our food, our culture, in every bite.

The Best Chef: Pedro, how has Oslo inspired you so far?
Pedro Siquera: Everything! The ingredients, the culture, even the way people enjoy meals. It gives me ideas for new pizzas back home in Brazil. Seeing how locals interact with food, seeing what’s fresh here, it’s inspirational.

The Best Chef: Siri, as the owner, what does hosting this collaboration mean for Winther?
Siri Winther: It’s incredible. Michele brought so much passion from Milan, and having Fellipe and Pedro here creates a learning moment for everyone. For our guests, it’s extraordinary. They get to experience something international, something they couldn’t get anywhere else in Oslo. And for us, it’s inspiration. Chefs learn from each other, sharing knowledge. That’s priceless.

The Best Chef: Michele, any final thoughts on what this pop-up represents?
Michele Volpicella: Pizza is everything to me. Passion, love, sacrifice. And this event is more than food. It’s a celebration of cultures, of learning, of friendship. When people sit down and taste these pizzas, they’re not just eating, they’re experiencing the story behind every ingredient, every recipe.