{"id":5602,"date":"2025-06-20T15:49:12","date_gmt":"2025-06-20T13:49:12","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/senza-categoria\/year-one-thousand-is-made-into-three\/"},"modified":"2025-06-23T16:49:16","modified_gmt":"2025-06-23T14:49:16","slug":"year-one-thousand-is-made-into-three","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/en\/news-en\/year-one-thousand-is-made-into-three\/","title":{"rendered":"Year One Thousand is made into Three"},"content":{"rendered":"\t\t
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Research, study and careful selection of <\/span>products leads to an <\/span>end result that <\/span>never disappoints: <\/span>inn, tavern and pinseria, for all tastes<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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It all began in 1990 in Villa Corti, a small hamlet of Venarotta, just outside Ascoli Piceno. Gabriele Cennerini<\/b>, an <\/span>open-minded innkeeper and entrepreneur , sensed that the place and the business held <\/span>potential worth exploring.<\/span><\/p>

In ’98, after attending some professional courses and taking the opportunity to expand the premises, the tavern became a pizzeria and began its rise. “In the beginning,” Cennerini says, “Anno Mille was <\/span>the classic village bar, with no food service, but after meeting with 5 Seasons and its <\/span>experts, I realized that a pizzeria would be a <\/span>good investment, and so it was.<\/span><\/p>

The first step is Neapolitan pizza, the basics of which he learns thanks to the teachings of 5 Stagioni’s technicians, such as Graziano Bertuzzo; he slowly becomes passionate about the product <\/b>and delves into every nuance of the process to <\/span>interpret pizza according to methods and techniques of <\/span>various kinds, making a type of gourmet pizza <\/span>which today complements the traditional with variations and customized recipes. <\/span>New flours, new methods; Gabriele Cennerini’s experience increases and he is offered opportunities that <\/span>seizes in due time by opening two more venues in succession, this time in downtown Ascoli Piceno, <\/span>next to the cathedral, perfectly positioned to offer what he has in mind: a new, light pizza, <\/span>creative and evolved. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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“I make doughs with different flours, classic or stone-ground, use local raw materials from the Marche region, and have focused on the quality of ingredients and technique,” Gabriele Cennerini<\/b> explains, “a production philosophy that I am passing on to my young contributor Davide Fazzini who, at only 24 years old, is already a <\/span>Passionate and very gifted pizza maker. I am the one who decides and  <\/span>I organize the production line, check and set up, <\/span>But David executes and manages the kitchen of the Inn Year <\/span>Thousand with a lot of professionalism.” <\/span>Today, there are 3 Anno Mille pizzerias: the historic Locanda <\/span>Of Venarotta, the Osteria and Pinseria in Ascoli. Because in the  <\/span>2020, in the midst of the pandemic, the latest project of <\/span>Cennerini: a pinseria, take-out place where the product <\/span>main ingredient is pinsa, light, hydrated, with rice flour <\/span>e <\/span>little gluten, a treat that the people of Ascoli have welcomed with <\/span>much enthusiasm.<\/span><\/p>

 <\/span>The secret of the pinsa and pizza of the Year One Thousand, are. <\/span>high hydration and double baking: the product is <\/span>cooked <\/span>a few minutes then taken out of the oven to expel steam and <\/span>re-cooked for the purpose of completing the cooking <\/span>losing moisture. The result is a product that is soft on the inside and crispy  <\/span>out, light and much appreciated. <\/span>“In full lockdown, without even being able to inaugurate it. <\/span>– Cennerini tells – the pinsery has been the support of <\/span>whole business because with takeout and delivery it gave us the <\/span>possibility of continuing to work with the other two <\/span>closed premises. Today, that we have reopened, we can  <\/span>say that the Year One Thousand is a success, and we are proud of it. <\/span>The idea of <\/span>differentiating activity is useful, especially in the <\/span>moments of criticality: it allows us to intercept different groups <\/span>of customers and meet different needs.” <\/span><\/p>

People are going back out, they feel like it, and the summer will be about <\/span>sure a good summer; Gabriele Cennerini is convinced: <\/span>“I observed an interesting aspect in people. <\/span>returning to the restaurant, and that is the focus on quality. <\/span>They are all much more aware of what they eat <\/span>And they care about quality rather than quantity. It seems to me  <\/span>a positive element; it means they know how to recognize the <\/span>value of the product we offer them.” <\/span><\/p>

As<\/span>coli Piceno, a historic city that preserves noble towers <\/span>and bell towers of value – which is why it is called \u201cthe city <\/span>of a hundred towers\u201d-discreet beauty, also known to most <\/span>for <\/span>its famous olives, deserves the attention of the public and the <\/span>tourists who in this placid summer of 2021 will be able to <\/span>rediscover its qualities, both gastronomic and artistic. Recently, the  <\/span>city, in fact, has been nominated for the prestigious <\/span>\u201cItalian capital of tourism and culture\u201d recognition. <\/span>Says Gabriele Cennerini, “We are proud of this, and we are <\/span>we hope to be chosen; it would be a huge incentive <\/span>to tourism and the city’s economy. Meanwhile, we, at the Year  <\/span>One thousand, let’s do our part, then we’ll see.”<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Research, study and careful selection of products leads to an end result that never disappoints: inn, tavern and pinseria, for all tastes It all began in 1990 in Villa Corti, a small hamlet of Venarotta, just outside Ascoli Piceno. Gabriele Cennerini, an open-minded innkeeper and entrepreneur , sensed that the place and the business held […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[162],"tags":[],"class_list":["post-5602","post","type-post","status-publish","format-standard","hentry","category-news-en"],"acf":[],"yoast_head":"\nYear One Thousand is made into Three - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/en\/news-en\/year-one-thousand-is-made-into-three\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Year One Thousand is made into Three - Pizza Stories\" \/>\n<meta property=\"og:description\" content=\"Research, study and careful selection of products leads to an end result that never disappoints: inn, tavern and pinseria, for all tastes It all began in 1990 in Villa Corti, a small hamlet of Venarotta, just outside Ascoli Piceno. 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