Entering the 50Top Pizza list before turning 30 is no small feat. Emanuele Riemma, one of the rising stars in both Campania’s and Italy’s pizza scene, managed to achieve this milestone. After gaining significant experience, Emanuele found his breakthrough in Sardinia, at Pizzeria Maiori, where he’s making waves with his unique “Metodo Riemma” and innovative pizza and cocktail offerings.
Metodo Riemma: A Personal Innovation
To understand Emanuele Riemma, we must begin with his unique approach to dough. In an era when Italian pizza models are being reimagined, where the food itself is undergoing transformation, various schools of thought and styles are emerging. Emanuele’s “Metodo Riemma” was born out of practicality. During a fair, he needed dough ready in a short time and had the idea of using leftover dough from the end of the day, refreshing it as a pre-dough for the next batch. This idea not only reduced waste but also improved the dough far beyond expectations, given the tight timeframe of the fair. He took this experiment to Pizzanova in Pozzuoli, where he began refining it further. The dough’s quality varied due to environmental factors, so he worked on developing a stable, replicable pre-ferment, similar to a low-hydration biga. This method ensures a pizza with incredible flavor and consistency.
From Sports to Gastronomy
Despite his young age, Emanuele’s professional journey is rich in experiences. Born the youngest of seven in Villaricca, near Naples, his energetic and competitive nature led him to pursue Taekwondo, quickly advancing to the national team. However, his sports career was cut short in 2013. Emanuele had to reinvent himself, and his family suggested he explore the world of pizza. After a year of apprenticeship in Naples pizzerias, his brother, now in Australia, convinced him to join him in Sydney to help open a pizzeria. The venture was a success, and Emanuele began his career with dough and ovens. Returning to Italy in 2016, he found himself in the midst of a pizza revolution. With a deep understanding of ingredients and cooking techniques from his sports background, Emanuele’s boldness and persistence led him to work with top pizzaiolo Diego Vitagliano, ranked #1 in 50Top Pizza Italy 2024. Emanuele’s journey in high-quality pizza making had begun.
A Quality Professional Path
After his apprenticeship and Australian experience, Emanuele moved to Pizzanova, where he applied his methodical approach in a challenging professional environment. Starting as a helper, he became responsible when Diego opened a second location in Bagnoli. He refined his skills by taking courses with dough expert Raffaele Borretta and collaborating with various HORECA professionals. These experiences allowed him to become a consultant for pizzeria openings, helping others implement his dough method. One such project was Pizzeria Maiori in Cagliari, where Emanuele offered to manage the entire project and bring his expertise to Sardinia.
Maiori’s Pizza and Cocktail Fusion
Pizzeria Maiori is located in the renovated courtyard of the historic Palazzo Doglio, a luxury 5-star hotel in Cagliari, which also houses restaurants, a cocktail bar, a wellness center, and an event space. Maiori’s offering is innovative, combining contemporary pizza with expertly crafted cocktails. Emanuele’s pizzas are not focused solely on traditional Campanian flavors or Sardinian gastronomy, but instead, they offer a refined and personal touch. A prime example is the “Sarda a modo mio,” with Sardinian sausage, semi-aged pecorino, and yellow pizzutello tomatoes. Other pizzas, like “Fusione” and “Tre Casi,” creatively blend both culinary cultures. The “Fusione” is fried and finished in the oven, topped with aged mushrooms, smoked provola from Gragnano, myrtle-roasted ham, pecorino, and myrtle mayonnaise. The “Tre Casi” is a reinterpretation of four cheeses with Gragnano fior di latte, buffalo blue cheese, sheep ricotta cream, parmesan wafer, and seasonal fruit jam. A bestseller among locals is the artichoke and bottarga pizza.
The dough is made using the “Metodo Riemma,” which has found perfect harmony with “Farina Intera” from the Varvello mill in Piacenza. This unrefined flour, with 30% more fiber than average and a low glycemic index, gives the dough incredible flavor and makes it suitable for diabetics. Each of Emanuele’s pizzas is paired with an original cocktail created by in-house mixologist Mario Bacciù. The pairing of pizza with cocktails has become a growing trend in Italy’s gastronomic world, and in Cagliari, it’s already seeing success, with 30-35% of orders opting for this combination. The most popular pairing is between the “Erba del re,” a sour cocktail with gin, lemon juice, basil, and ginger extract, and Emanuele’s “Margherita d’Autore,” topped with San Marzano braised beef and aged Bruna Alpina cheese.
Recognition and Growth
In 2024, Pizzeria Maiori expanded, opening a summer location in Villasimius, a popular tourist destination. The pizzeria was included in the 50Top Pizza rankings for two consecutive years, placing 39th in 2023 after just two years of operation. Maiori is also featured in the “Pizza and Cocktail Guide” by the renowned Identità Golose portal. This recognition is a testament to Emanuele’s consistency, dedication, and lateral thinking. Although he entered the pizza world later than most, Emanuele has quickly established himself as one of the most promising young pizzaiolos to watch in both the present and the future.
For those looking to experience his creativity and the effectiveness of his method, visiting Pizzeria Maiori is a must—especially to try one of the pizza and cocktail pairings while exploring one of the most beautiful islands in the world.