by Jolanda Ferrara
"Returning to the pizzeria atmosphere and making dough balls, the call of sourdough prevails." Marzia Buzzanca, Abruzzese pizzaiola and maître sommelier, is back with her roots on the Adriatic coast. Having achieved acclaim with three slices from Gambero Rosso, first at Percorsi di Gusto in L'Aquila and then at Hofstätter Garten in Termeno, Alto Adige, Buzzanca is now in Giulianova (Teramo), at the restaurant and pizzeria Agrumi Pizza - Sushi - Drink. Her pan pizza, crispy on the outside and soft on the inside, will have the honor of the central spot, with four seats in front of the open-view oven, in the new format focused on contemporary pizza and sushi, at Via Trieste 43. A dream come true for the owner, Alessandra Ciafardoni, 29, from Roseto, an olive oil sommelier and barlady. At the sushi station, Rasel Dewan, a fusion-style sushi chef, previously at Niwa in San Benedetto del Tronto.
Marzia Buzzanca and Alessandra Ciafardoni
Pizza and sushi in Giulianova
Agrumi presents a modern environment with clean lines and light tones, featuring sofas for aperitifs and informal dinners. There are about fifty seats with a small outdoor area, and it will open in the evenings during the initial period (this summer), with plans to open for lunch in the winter season. The menu will be diverse. Pizza, sushi, and, on a weekly rotation, classic local cuisine: "The dishes will be personally curated by me," adds Marzia. "We start with the traditional timballo alla teramana." On the eve of the inauguration, Buzzanca expresses enthusiasm for the possibilities of fusion and growth represented by the new establishment: "Alessandra and I," she says, "are also thinking about other projects together. Teamwork is powerful; she is a competent partner, and I see my youthful entrepreneurial spirit and determination in her."
The Agrumi Pizza - Sushi - Drink Menu
"For Agrumi's new debut, I've just fine-tuned Pizza & Sake, combining pizza and sushi, southern flavors, and the aroma of sake with tomato," she announces. The menu confirms the signature "Dedicata al mare" (mozzarella, paccasassi, anchovies, toasted hazelnuts, lemon thyme, and Anisetta Rosati spray), a round pizza created during her time in Alto Adige and awarded Pizza of the Year 2023 by Gambero Rosso's Pizzerie d'Italia guide. "I will work with two types of natural fermentation doughs, organic flours with seeds and semi-wholemeal enkir, which has become a classic for me. Additionally, there will be extra flavored doughs with saffron, beetroot, or wine, depending on the season and creativity." The mixed drinks, another pillar, will have their own station, while the wine list will range from Abruzzo, Alto Adige, to sparkling wines from across the Alps. "With two sommeliers in the room, there will certainly be no shortage of wine," Marzia assures.
Experience with Niko Romito
"I am very happy to return to the oven": the pizzaiola and maître, originally from Tripoli and raised in Abruzzo, has recently been alongside Niko Romito in the Alt Stazione del Gusto project. "An exciting experience from which I learned a lot," she notes. "I had to learn to be versatile, to cater to all types of clients, and I thank Niko not only for giving me this growth opportunity but also for understanding that, in the end, the call of sourdough wins for me! I hope he will be among the first clients to come and taste my pizza at Agrumi. It gives me satisfaction to know that the service rules of every new Alt that will open will also have my imprint."
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