At this year’s Pizza Talks, the panel “Beyond: Culture & Origin – Tradition and Inspiration” brought together two culinary minds who, at first glance, couldn’t be more different- yet spoke the same language of craftsmanship, passion, and vision. Francesco Martucci, revolutionary pizzaiolo from I Masanielli, and Eduard Xatruch, co-founder of Disfrutar in Barcelona, took the stage with host – journalist Luca Iaccarino to explore what it truly means to evolve tradition without losing its soul.
From a comet in Barcelona to a revolution in Caserta
Martucci opened with an anecdote from his visit to Disfrutar, where he was introduced to an unnamed dish by Xatruch. “It was like a comet,” he said, “a flash of brilliance that showed me how far we can still go.” This moment crystallized the essence of the talk: the meeting point between inspiration and the humble roots of tradition.
Pizza: A concept, not just a recipe
Both chefs underlined that pizza, like any dish of deep cultural relevance, is more than a recipe—it’s a concept, an evolving language shaped by ingredients, people, and place.
For Martucci, that journey began in 1989 when he washed dishes and saw pizza made carelessly—“just stuff thrown on dough.” A turning point came when he encountered someone making pizza with intelligence and precision. “From then on,” he said, “I worked 16 hours a day. I wanted to make something better.”
Xatruch emphasized that this dedication is what sets excellence apart. “To make the best pizza in the world, you need the best product, the best oven, and the best people.” And most of all? “Respect – for the product, the process, and the people behind it.”
Heritage is not the enemy of progress
Martucci spoke passionately about pushing boundaries while remaining rooted in tradition. “We started with flour and water, but from there, we kept asking questions.” From long fermentations to adjusting baking times and toppings to avoid “broccoli between the teeth,” his evolution is one of constant refinement.
Xatruch nodded in agreement: “Tradition is the alphabet. But you still need to write your own poetry.” They both stressed that real innovation doesn’t happen overnight or online. “You can’t learn to be a pizzaiolo in a week,” Martucci said. “We need to teach the craft, not shortcuts. We need to have the courage to say that.”
Pizza is infinity
One of the most powerful moments came when both speakers agreed that pizza, more than any other dish, is a reflection of humanity.
“Pizza is not just gastronomy. Pizza is humanity. Pizza is infinity.”
In a world where food trends come and go, this talk was a grounding moment—a reminder that behind every great dish are people who care deeply about what they do. People who look at flour and water and see the potential for something eternal.
Visionary Chef and Co-Founder of Disfrutar
Eduard Xatruch is a leading figure in the world of avant-garde gastronomy, internationally renowned for his creativity, technical mastery, and unwavering dedication to the evolution of contemporary cuisine. As one of the three founding chefs of Disfrutar in Barcelona - now ranked among the best restaurants in the world - Xatruch is helping to shape a new language of haute cuisine that is both playful and deeply intellectual.
Pioneer of pizza renaissance and Chef at I Masanielli
Francesco Martucci is a visionary pizzaiolo who has redefined the art of pizza, transforming it from humble street food into a globally acclaimed culinary experience. As the chef and founder of I Masanielli in Caserta, Italy, Martucci is widely recognized as one of the leading figures in modern pizza. His journey began at the age of ten, working in his uncle’s pizzeria - not out of ambition, but out of necessity. Born into a working-class family and raised by his mother, he found redemption and purpose in the kitchen, one dish at a time.
