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Rizzuti’s famous pizza doughs are based on a combination of flours Rizzuti’s famous pizza doughs are based on a combination of flours

Four Seasons Hotel Firenze Collaborates with Master Pizzaiolo

Four Seasons Hotel Firenze begins the summer season with award-winning pizzaiolo (pizza maker) Romualdo Rizzuti, collaborating with Al Fresco, the Hotel’s seasonal pizzeria and restaurant.

Rizzuti, together with the Michelin-starred Vito Mollica, chef, has created a menu of pizzas inspired by and made with ingredients from the Campania and Basilicata regions of Italy where they were raised.

Also, thanks to the combination of flours and a small amount of wheat germ, the pizzas Rizzuti has made his name creating are said to be very easy to digest, healthier, and more flavourful.

Honing his technique from the age of 12, Rizzuti has won the coveted Tre Spicchi of Gambero Rosso award twice and has also gained recognition as Maestro dell’Impasto – Master of Dough.