Stefano Canosci calls himself a restless explorer on a mission to learn and share his knowledge with the world. This quest led him to the International Centre for Culinary Arts in Dubai, where he educated many young chefs about the art of pizza making. The students at ICCA were mesmerized by his passion and knowledge, which is not surprising given his decades of experience.
His passion for leavened products and pizzas prompted him to switch gears from bartending, and in 2010, he opened his first bistro and pizzeria. “With my pizzeria, I experimented a lot with my menu. The choices were limited but the offerings were unique. I included ingredients like foie gras terrine and Kobe beef in pizzas, which I believe is quite clever,’’ says Stefano.
“After I opened my bistro, I realized that I needed to develop my skills and deepen my knowledge. That’s when I started working towards my goal of learning as much as I could,’’ says Stefano.
So how did he manage so much learning while running his place? Stefano believes in the old saying, ‘Where there’s a will, there’s a way.’ Technology, he says, has been a great enabler in increasing his knowledge and helping him stand where he is. ‘’You have to make use of technology because it can do wonders for you. I took many online classes and watched countless tutorials every day to learn and learn more. Of course, you have to keep practicing to make yourself better. For that, I had my pizzeria. I practiced every day. First, I focused on excelling at the classic pizzas and eventually worked on developing specialties,’’ says Stefano.
When did he realize that pizzaiolos could be considered on par with chefs? It was around 2012, he says, when the real change came into the world of pizza. ‘’Pizzaiolos had started getting their due, and then I started serious training at my restaurant. After that, I never looked back,’’ says Stefano.
To refine his craft, Stefano started participating in various competitions. At Emergente Pizza, a stimulating pizza competition, the Gambero Rosso guide, the world's authority on Italian food, wine, and travel, noticed him. In 2022, he entered the 50 Top Pizza ranking in the world in the 48th place.
Stefano prioritizes creativity over rigid rules. This philosophy led him to create the "pizza all'aglione," a unique pizza crowned the best of 2021, and the "Scarpette" concept, featuring pizzas designed to complement classic Italian sauces.
After decades of mastering the art of pizza in Italy, Stefano embarked on a new chapter. He traded the familiar comfort of his pizzeria for a journey around the world. From Kenya to Cuba, he ventured into local pizzerias, working alongside fellow pizzaiolos and teaching in culinary schools. His philosophy revolves around cultural exchange, believing the magic of food lies in the stories and experiences it embodies.
Sustainability is another aspect of Stefano's approach. He champions fresh, local ingredients and creates exceptional pizzas without relying solely on expensive options. His travels inspire him to be creative, incorporating new flavors and techniques into his art. Whether sourcing local ingredients or using traditional Arabic spices, Stefano embraces the local cuisine wherever he finds himself.
Closer to home, Stefano's pizzeria, Chicco Colle in Tuscany, has garnered international acclaim for its innovative creations. Signature pizzas like the "Pizza&Scarpetta" with its dipping sauces and the light and crispy "Scrocchiarella" are a testament to his ability to push boundaries. The award-winning "Marinara all'Aglione" is a must-try for garlic lovers.
Stefano Canosci's story is one of passion, exploration, and a constant drive to redefine the art of pizza making. As he ponders his next move, one thing remains certain: his influence on the pizza-making world will continue to rise.
Stefano Canosci calls himself a restless explorer on a mission to learn and share his knowledge with the world. This quest led him to the International Centre for Culinary Arts in Dubai, where he educated many young chefs about the art of pizza making. The students at ICCA were mesmerized by his passion and knowledge, which is not surprising given his decades of experience.
His passion for leavened products and pizzas prompted him to switch gears from bartending, and in 2010, he opened his first bistro and pizzeria. “With my pizzeria, I experimented a lot with my menu. The choices were limited but the offerings were unique. I included ingredients like foie gras terrine and Kobe beef in pizzas, which I believe is quite clever,’’ says Stefano.
“After I opened my bistro, I realized that I needed to develop my skills and deepen my knowledge. That’s when I started working towards my goal of learning as much as I could,’’ says Stefano.
So how did he manage so much learning while running his place? Stefano believes in the old saying, ‘Where there’s a will, there’s a way.’ Technology, he says, has been a great enabler in increasing his knowledge and helping him stand where he is. ‘’You have to make use of technology because it can do wonders for you. I took many online classes and watched countless tutorials every day to learn and learn more. Of course, you have to keep practicing to make yourself better. For that, I had my pizzeria. I practiced every day. First, I focused on excelling at the classic pizzas and eventually worked on developing specialties,’’ says Stefano.
When did he realize that pizzaiolos could be considered on par with chefs? It was around 2012, he says, when the real change came into the world of pizza. ‘’Pizzaiolos had started getting their due, and then I started serious training at my restaurant. After that, I never looked back,’’ says Stefano.
To refine his craft, Stefano started participating in various competitions. At Emergente Pizza, a stimulating pizza competition, the Gambero Rosso guide, the world's authority on Italian food, wine, and travel, noticed him. In 2022, he entered the 50 Top Pizza ranking in the world in the 48th place.
Stefano prioritizes creativity over rigid rules. This philosophy led him to create the "pizza all'aglione," a unique pizza crowned the best of 2021, and the "Scarpette" concept, featuring pizzas designed to complement classic Italian sauces.
After decades of mastering the art of pizza in Italy, Stefano embarked on a new chapter. He traded the familiar comfort of his pizzeria for a journey around the world. From Kenya to Cuba, he ventured into local pizzerias, working alongside fellow pizzaiolos and teaching in culinary schools. His philosophy revolves around cultural exchange, believing the magic of food lies in the stories and experiences it embodies.
Sustainability is another aspect of Stefano's approach. He champions fresh, local ingredients and creates exceptional pizzas without relying solely on expensive options. His travels inspire him to be creative, incorporating new flavors and techniques into his art. Whether sourcing local ingredients or using traditional Arabic spices, Stefano embraces the local cuisine wherever he finds himself.
Closer to home, Stefano's pizzeria, Chicco Colle in Tuscany, has garnered international acclaim for its innovative creations. Signature pizzas like the "Pizza&Scarpetta" with its dipping sauces and the light and crispy "Scrocchiarella" are a testament to his ability to push boundaries. The award-winning "Marinara all'Aglione" is a must-try for garlic lovers.
Stefano Canosci's story is one of passion, exploration, and a constant drive to redefine the art of pizza making. As he ponders his next move, one thing remains certain: his influence on the pizza-making world will continue to rise.
