Top 50 Pizza: Pascal Barbato enters the Olympus.
Written by Mario Bolivar | Published in food, interview 
I’ve known Pascal Barbato for centuries now. During the quarantine period, at the height of the pandemic, we had fun on social media hosting live streams with some of the greatest food figures from the regional and national scene, alongside our fellow adventure partner, chef Gianvito Matarrese of Evo Restaurant. How could I forget the “bike tour through Puglia,” during which, with disregard for danger but filled with love and carelessness for my land, I set out on a summer adventure a few years ago. Well, Pascal hosted me during the leg on the Gargano promontory, offering me a bed, but more importantly, sharing with me his immense cultural and sensitive baggage. Now, let’s get to the point of this article: Recently, Pascal was included in the prestigious “Top 50 Pizza” list in “Viaggio in Italia,” securing the 37th position. As usual, whenever something good happens to him (which, I must say, happens quite often), I contacted him to have a chat and learn more about this achievement.
Pascal, first of all, congratulations on being included in the “Top 50 Pizza!”
Thank you! “Top 50 Pizza” is kind of a map, a constellation of oases, hubs, places of taste, hospitality, study, and research. So, being part of it fills me with pride and the desire to continue doing well, exploring and enhancing this art, made of competence and passion, almost mystical fascination, and, of course, technique, along with a lot of concreteness, material, pragmatic, hands of toil covered in flour.
Our daily bread…
We try to sanctify the products of the earth, or at least we try!
How did you react to the news of being included in the “Top 50 Pizza”?
It was a surprise! I didn’t expect it at all. I found out while scrolling through social media, can you believe it? It was a pleasant discovery and a great emotion. You know, these kinds of things get you excited; they somehow tell you that you’re heading in the right direction.
Why do you say you didn’t expect it? Don’t you think you might be a bit too humble sometimes?
Well… it’s my nature, I can’t help it, I’ve tried many times! Jokes aside, humility is a value that is sometimes forgotten. Especially for us, who serve the palate of our guests daily, welcoming them and pampering them, we should never show an arrogant or conceited attitude. Anyway, I didn’t expect such recognition because I think I make a very classic pizza, the most classic one possible. A pizza from the oven, a pizza made by a baker.
A pizza so “familiar” that maybe it made a long loop and became rare! Let me tell you, as a customer, that it’s a product people really like. Not to mention, I think it’s not just about your “simple” pizza, but everything you encapsulate and tell within that simple pizza. Is there a secret?
The secret? Well, I’d just state the obvious if I talked about quality or passion, so I’ll stay silent. Bread is a simple food; it’s been made forever, all over the world… but precisely because of that, making it well is not easy. It’s a bit like making love.
How do you see the future of pizza and bread in Italy?
I’m optimistic. The drive comes from the growing interest in artisanal, quality products. But I also see a great openness to innovation and experimentation. I think the future of baking will be a balance between the ancient and the modern.
What are your next projects?
I have a few projects underway! I continue on my path, exploring new collaborations with other entrepreneurs, even going beyond my house of fire and flour.
Your opinion on the pizza and bread scene in Puglia, your region?
Puglia! For how long it is, it’s dotted with excellence, not just products, but also excellent human professionals, often young. Good or bad, we’re all friends; I admire them all. There’s a great ferment, and fortunately, a lot of collaboration in this region.
Thank you very much, Pascal, for this chat. Oh, by the way, since you’re closer to him than I am, could you pass along my compliments to Orazio Chiapparino? He also made it into the “Top 50 Pizza”! Just a few weeks ago, we were all at his pizzeria, Regina Margherita, in San Giovanni Rotondo, for a very successful event organized by Ambasciatori del Gusto.
Absolutely, heartfelt congratulations to Orazio and the entire Regina Margherita team! What a night that was! But even more so, it was the tangible happiness of the guests in the room that fulfilled me. They truly captured the spirit of the event, not just eating with their mouths but also catching the common spirit that developed naturally among me, Orazio, and master Igino Ventura (also a key player in the dinner). A common spirit because all three of us care about quality, about treating the public, taking them to new awareness, bringing our land to the world, and the world here. When all of this happens, you’ve hit the mark.
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