Two extraordinary evenings in Dubai celebrating gastronomic excellence saw Manuel Maiorano, master pizzaiolo and owner of La Fenice Pizzeria Contemporanea in Pistoia, take center stage. Maiorano brought his contemporary pizza concept to the luxurious Marriott Resort Palm Jumeirah in Dubai, with sold-out sessions. The event not only celebrated the quality of ingredients and the creativity of the recipes but also marked a significant personal achievement, further enriching his extraordinary career. In this interview, Maiorano shares his emotions, the challenges faced, and his future prospects following this international experience.
Manuel, you’ve just had two extraordinary evenings at the Marriott Resort Palm Jumeirah in Dubai. What emotions did you experience bringing your contemporary pizza to such an exclusive setting?
“It was an incredible emotion. After so many sacrifices and years of dedication, seeing my pizza concept appreciated in such an international luxury environment was a dream come true. My mission has always been to transform pizza into a work of art, something that represents me and is recognized as an expression of creativity and quality. In Dubai, the pizza culture isn’t as deeply rooted, so being able to surprise and engage the audience was even more meaningful.”
How was it collaborating with chefs Emanuele Riemma and Marco Deriu from Acquasale? What kind of menu did you propose?
“Working with Emanuele and Marco was fantastic. They are top-tier professionals, and together we created an author’s menu that celebrated both quality and creativity. We presented three special pizzas, each telling a part of my story and gastronomic vision. Carefully selected ingredients, such as those from Latteria Sorrentina, added an extra layer of flavor, enhancing the taste and Italian tradition.”
What creations did you present during the two evenings?
“Each pizza tells a story and embodies my approach to contemporary pizza. The ‘Maio’ was born from the desire to create a perfect balance between sweetness and savoriness, with yellow Marzanella tomatoes, stracciatella, and Armatore anchovies, all enhanced by the intensity of Taggiasca olives. The ‘Provola e Pepe’ is a tribute to tradition with a modern twist: the fried pizza, paired with San Marzano reduction and smoked provola, offers an intense flavor experience, enhanced by baked cherry tomatoes and cracked pepper. Finally, the ‘Maga Circe’ is perhaps the most surprising: the purple potato cream envelops the pan-seared octopus with turmeric, while the olive crumble and semi-dried cherry tomatoes add a unique contrast of textures and flavors.”
The audience responded enthusiastically, with both evenings sold out. What impressed you most about the guests’ reactions?
“Seeing the astonishment in their eyes was priceless. Each pizza was a journey I wanted to share, and sensing their interest and appreciation for my philosophy was the greatest satisfaction. Even the resort staff showed great curiosity and respect for my work, closely observing each phase of the preparation. This exchange of culture and passion was one of the most gratifying aspects.”
Dubai is one of the most cosmopolitan cities in the world. How do you think this experience will influence your future path?
“It has definitely opened new perspectives. Being in such an important city and receiving such a positive response makes me think of possible future opportunities. This journey has given me a new creative input: I’m going back home with a wealth of experiences and stimuli that will reflect in my work. I’ve left a piece of me in Dubai, but I carry with me a new world of ideas to develop.”
After this success, what are your next goals?
“The goal is to keep growing, experimenting, and carrying forward my concept of contemporary pizza, perhaps with new international collaborations. I want my work to continue to move people and tell stories through taste. This event was just the beginning of a journey that I hope will offer many more exciting experiences.”
