There are culinary evenings that feel less like events and more like moments – brief intersections where talent, intuition and energy meet at the same table. The popup at Pecoranegra was exactly that kind of night: a one-time collision of visionaries, where the worlds of fine dining, mountain-born pizza philosophy and pure craftsmanship blended into something alive.
From 16 to 18 October, Pecoranegra hosted an exceptional three-day culinary residency featuring Mauro Colagreco, the three knives chef of Mirazur, and Denis Lovatel, the “pizzaiolo di montagna” from the Dolomites, ranked 53rd in The Best Pizza 2024. The event focused on technical precision, dough innovation and sustainable sourcing – core elements of both chefs’ approaches.
According to Pecoranegra, the idea was to create a meeting point between tradition and contemporary creativity. The menu combined light doughs, exceptional produce, and bold flavour pairings, all prepared using Pecoranegra’s wood-fired oven.
The result was described by several guests as “some of the finest pizzas ever tasted in Lyon.”
The highlight of the residency was the launch day on Thursday, 16 October, featuring an eight-course tasting menu available for lunch and dinner. During the popup service, the restaurant’s regular head pizzaiolo, Paulo Corsi, shifted from the oven to service coordination. He managed pacing, communication at the pass and dish timing during the high-demand services.
What made the evening unforgettable wasn’t just the food. It was the feeling in the room – the sense that everyone present was part of something unrepeatable. It was a reminder that great dining experiences don’t always come from perfection. Sometimes they come from freedom, fire, and a table full of people eager to share something real.
Instagram: @maurocolagreco @denislovatel @paulocorsi @pecora_negra_pizzerias
Restaurant website: https://www.pecoranegra.fr/
Restaurant Address: 89 Rue Bossuet, 69006 Lyon, France
is known for his produce-driven approach and a strong focus on biodiversity, shaped at his restaurant Mirazur in Menton. His cooking is defined by purity, minimal intervention, and the use of herbs and vegetables from his own permaculture gardens. During the residency, he applied the same philosophy to pizza toppings: light compositions, precise acidity and clean flavours.
ranked among the world’s best pizza chefs, brought his signature “mountain pizza” style to Lyon. His doughs are highly hydrated, long-fermented and ultra-crisp, and his ingredients come directly from the Dolomites, reflecting a sustainable and nutritionally balanced vision. At Pecoranegra, he adapted his method to the local oven, focusing on texture, alpine aromas and controlled smoke.
Pecoranegra’s head pizzaiolo, Paulo Corsi, known for his technical precision in fermentation and wood-fired baking, played a key role throughout the event. During the popup he shifted his focus to service coordination, ensuring smooth timing between the guest chefs and the local team. His operational supervision allowed the collaboration to run efficiently despite different working styles and menu structures.