San Lorenzo Showdown: Two Master Pizzaiolos Face Off in Four-Hand Challenge

On via dei Salentini, in the heart of San Lorenzo, two opposing yet complementary approaches to pizza-making take center stage. As reported by Corriere della Sera - Roma, Edoardo Papa has opened the doors of his pizzeria to Marco Quintili for an evening of four-hand pizza-making titled "Reason and Feeling. Tales of Water and Flour," curated by In Fucina.

Two Philosophies Clash

Since 2009, Papa has been a pioneer of so-called "gourmet pizza," an approach born from a love of cuisine and conviviality, carried forward today alongside his wife Emanuela and children Giordana and Gabriele. Quintili, on the other hand, has built his career on study and method: in 2016 he won the World Pizza Championship in Naples, before moving to Rome where in 2019 he met Papa on the set of Il Boss delle Pizze, where the former was a judge and the latter a winning competitor.

Also in 2019, he opened his first pizzeria under the Quintili brand, awarded Best Emerging Pizzeria: today the project counts five locations, plus the latest addition, Fina Fina.

Reason Against Feeling

According to Corriere della Sera - Roma, the evening's title encapsulates the essence of the challenge: on one side, Quintili's numbers, percentages, and protocols, on the other Papa's memory, instinct, and personal taste. Two different languages that, starting from the same two ingredients—water and flour—arrive at completely different results, in a comparison that is never conflictual but rather built on the balance between craftsmanship and replicability.