Stefano Gorrasi is an up-and-coming Italian pizzaiolo from Cilento (Agropoli, province of Salerno), known for his artistry with pizza al ruoto (pizza on a flat surface) and for successfully transforming the menus of historic establishments in the area. Stefano entered the world of pizza during the COVID-19 pandemic when, due to family needs, he began working at the Villa Trentova pizzeria, near the Baia di Trentova in Agropoli. Initially inexperienced, he decided to study the art of pizza intensively, both on his own and by attending classes and sharing knowledge with some of Italy’s most renowned pizzaiolos.

In just a few years, thanks to his effort, study, and passion, Stefano managed to transform Villa Trentova’s offerings, creating a dough laboratory and a large oven area, improving the quality of the pizzas, and contributing to the restaurant’s renovation. His pizza is distinguished by its high-hydration dough, well-defined air pockets, and balanced flavor, with special attention to pizzas al ruoto, a local specialty.

Stefano has participated in competitions such as “Fior… di Teglia 2022,” representing “Autentica La Pizza nel Ruoto” from Agropoli, and has received recognition in national championships, such as the Campionato Nazionale Pizza DOC with the “Pizza Cilento” award, highlighting his talent and his ability to interpret the region through pizza.

In addition to managing Villa Trentova, Stefano opened “Autentica La Pizza nel Ruoto” in the center of Agropoli, a space dedicated to this specialty. In both ventures, his pizzas showcase local ingredients and Cilento tradition, offering a gastronomic experience deeply connected to the region.

Their style combines tradition and innovation, paying close attention to quality raw materials such as Cilento PDO olive oil and other local products, and using long-fermented doughs that provide flavor and digestibility.