{"id":6168,"date":"2023-10-08T11:41:50","date_gmt":"2023-10-08T09:41:50","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/senza-categoria\/giuly-pizza-a-hotbed-of-ideas-and-energy\/"},"modified":"2025-07-02T15:16:20","modified_gmt":"2025-07-02T13:16:20","slug":"giuly-pizza-a-hotbed-of-ideas-and-energy","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/en\/discovery-en\/giuly-pizza-a-hotbed-of-ideas-and-energy\/","title":{"rendered":"Giuly Pizza, a hotbed of ideas and energy"},"content":{"rendered":"\t\t
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In Quintano (BG), a motif that will be the talk of the town.<\/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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Disruptive energy, a train of ideas just waiting to become projects and results.<\/p>

That’s what you gather from talking withGiulia Vicini and Giulia Zanni of Giuly Pizza, <\/strong>a colorful village pizzeria located in Quintano, in the province of Bergamo. A micro-world that smells of revolution and is worth getting to know from the first hours. <\/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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The pizzeria<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Those most attentive to the chronicles of the pizza world <\/span>will have already associated these names with the last World Pizza Championships held in Parma. It was there that Giulia&Giulia obtained two important results: the Sustainable Pizza Award <\/strong>and the Third <\/strong>place won in the classic pizza category <\/strong>(one of the most competitive). The two girls both work in the restaurant opened in 2012 by Marco Vicini, Giulia’s father. Even today, Marco is still present in the pizzeria, leaving room for new proposals, but keeping the center of gravity firmly on what has been done in the last ten years. <\/p>

Giulia has been working in it practically from the beginning, breathing doughs, learning how to manage the oven, studying new raw materials to introduce into the pantry. She has grown so much that today with the other Giulia, intimately connected to the business since she was an apprentice, they are running the pizzeria with a vision that is both precise and versatile.<\/strong> <\/p>

Of dreams in the drawer they have plenty to spare.<\/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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the choices<\/h2>\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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In recent years, the pizzeria has established itself by acquiring new clientele <\/strong>but also by retaining <\/strong>pre-existing<\/strong> ones, thanks to the wide, varied proposal, which contemplates classic pizzas and more<\/strong> innovative<\/strong> items<\/strong> .<\/strong><\/p>

Giulia&Giulia have within them the seed of discovery: they devote themselves to updating, courses and books, to innovate doughs, technique, and fillings. “How much do we devote to research? It is not quantifiable, we reason, we hypothesize, we try every day, even at night!” confesses Giulia Vicini to us. <\/p>

In their words you can sense the desire to modernize, the passion for agriculture, for vegetables, for ethics. “We believe that food quality is one of the most important values today. We have the opportunity to eat well and do good with our decisions. It’s a matter of choices,” they tell us in unison. Their choices are geared toward seasonality, unrefined flours, and vegetables. On doughs there is marked experimentation, now marked by insurmountable stakes. <\/p>

Contemporary <\/strong>is the dough that can be found all the time, free of refined flours, from which a pizza with a high crust is born. Then we add weekly offerings such as multigrain, the dough with grano arso, with rice venere. In any case, the constant is the presence of high-quality flours and the choice of ancient grains. There is also much to be said about the fillings: they are attentive to waste, the full use of products, territoriality, and the potential of fruits, vegetables and seeds. <\/p>

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Young people<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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What better way is there to understand young people than to talk to them?<\/p>

Giulia&Giulia have a clear idea about the new generation. “Our desire is really irrepressible, we are moved by a great passion that pushes us to look forward, to seek improvement. However, we are aware that there is a great shortage of young resources in our industry, and more generally in the restaurant industry. <\/p>

It is not easy to find staff; there seem to be priorities that are incompatible with the time and pace of a hospitality business. We believe that there is more need for contact with nature, less invasion of technology in daily life, more willingness to throw oneself into situations even risking mistakes. These shrewdnesses could bring young people closer to some professions that today, however, must surely have other connotations.” A thought that parallels the other revolutionaries already expressed, more related to the laboratory, the bakery, and the relationship with suppliers. <\/p>

We wish them that it will continue to bring forth something good<\/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\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Champions Giulia Vicini and Giulia Zanni of Giuly Pizza talk about their journey toward culinary innovation in the world of pizza, combining quality and sustainability in every bite.<\/p>\n","protected":false},"author":3,"featured_media":6192,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[187],"tags":[],"class_list":["post-6168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-discovery-en"],"acf":[],"yoast_head":"\nGiuly Pizza, a hotbed of ideas and energy - Pizza Stories<\/title>\n<meta name=\"description\" content=\"Giuly Pizza in Quintano, awarded for its sustainable pizza, uses Le 5 Stagioni flours to create innovative pizzas. 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