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BRIEFING MY KITCHEN The Brazilian chef tells Tina Nielsen about Sartoria Panatieri, the Rafa Panatieri


We opened Sartoria in 2018; I come from a fine-dining background, but I always wanted to open something more accessible. A place that everybody could afford to visit but retaining the same search for the best produce that you find in fine dining. I loved the idea of opening a pizzeria and that was the moment to do it. My co-founder Jorge was my sous chef in my last job, and I asked him if he wanted to join me in this venture.


The pizza is the central focus of the


restaurant; we don’t really define it, but it is Neapolitan style. We like to have a slightly charred crust and the dough is nice and light.


Barcelona pizzeria he founded with friend and colleague Jorge Sastre Around 90% of the food in the


restaurant is cooked in the wood-fired oven, almost everything else is served cold. We make all our own charcuterie and mascarpone in the kitchen. The oven is obviously crucial; it is a big piece of equipment. We like it to be central to the room but integrated. Our walls are all white and the oven is white too; you see it, but you don’t; it is very minimalist. We also rely on the blast chiller and the Robot Coupe processor – there are several vital elements of equipment to make sure the kitchen works. We have an international team with


staff from everywhere from Brazil and Venezuela to Italy and Spain. There is no


distinction between the kitchen and the dining room, it is completely integrated. Guests don’t even know who is


kitchen staff and who is waiting staff; we all wear the same uniform and we all do everything. Waiters might finish a dish or desserts on the pass and chefs come out to serve food and clear tables. We are all responsible for ensuring the oven maintains a constant temperature. We have very strict methods and discipline when we talk about cooking processes, but I’d say the culture in our kitchen is very different. Regardless of your role – chef or waiter – when you come through our doors you are part of the Sartoria family.


Charcuterie and mascarpone is made in-house in the Sartoria Panatieri kitchen


90% of the restaurant's food is cooked in the wood-fired oven


The restaurant is proud of its international team, with staff from all around the world including Spain, Italy, Brazil and Venuezuela


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For more go to fcsi.org


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