Two Culinary Traditions Unite in Extraordinary Limited Edition Pizzas

Within the refined setting of FALCONE, an extraordinary culinary exchange has yielded two exceptional pizzas that transcend the conventional boundaries of contemporary gastronomy. Chef Roberta De Sario, whose mastery of Neapolitan pizza making has been honed across Italy, Paris and Hong Kong, has joined forces with Chef Gabriela Chamorro to create a collaboration that speaks to the profound potential of culinary dialogue and mutual artistic respect.

What emerges from this meeting of two formidable talents is far more than a mere fusion of techniques. Rather, it represents a genuine exploration of how food becomes a vehicle for storytelling, memory and cultural exchange. Each chef has contributed a creation that reflects their own journey, their heritage and the emotional resonance that underpins truly memorable cooking.

Buenos Días, Nicaragua: A Journey Home

Chef Gabriela Chamorro’s contribution, Buenos Días, Nicaragua, is an intimate portrait of childhood memories transformed into an entirely novel culinary expression. Drawing inspiration from the comforting breakfasts of her upbringing, the pizza features homemade Nicaraguan style chorizo seasoned with achiote and cinnamon, confit potatoes, caramelised onions and smoked cheese. The flavours evoke el fogón, the traditional wood fired kitchens that form the heart of Central American domestic life. Finished with pickled onions, vibrant coriander, creamy goat cheese and a delicate soft egg at its centre, this creation achieves a remarkable harmony between the familiar and the revolutionary.

Momento: A Celebration of Connection

Chef De Sario’s Momento stands as a meditation upon the connections forged through culinary practice and shared experience. Inspired by her transformative journey to Naples and the profound collaboration with Chef Chamorro, this pizza embodies a philosophy in which technique and emotion occupy equal measure. Composed of marinated tomatoes with basil, fior di latte, bresaola, buffalo mozzarella and lemon zest, Momento invites those who dine to pause, to savour the present moment and to honour the meaningful exchanges that occur around the table.

Both pizzas are prepared in FALCONE’s custom Pavesi wood fired ovens, where the meticulous application of Neapolitan tradition ensures that each creation achieves the exquisite balance of char, air and flavour that distinguishes truly accomplished pizza making. The collaboration underscores a philosophy that the most compelling culinary innovations emerge not from competition or imitation, but from genuine exchange, mutual curiosity and the willingness to venture beyond established territory in pursuit of authentic creativity.

These limited edition pizzas will grace FALCONE’s à la carte menu from 24 October through 1 November 2026, offering a fleeting opportunity to experience this exceptional convergence of culinary vision and cultural heritage.

Imagery courtesy of FALCONE.