Sartoria Panatieri

Discover what happens in one of the best pizzerias in the world! 

A return to origins and authenticity. Respect for the product. Every product that arrives at Sartoria Panatieri has been selected from hundreds that may seem the same but are not. We analyze products and producers, what they do and how they do it, and if they are in line with our principles of sustainability and quality. That's why we also get involved in some processes such as charcuterie or cheese, sometimes alone, other times with artisan producer friends. Our tomatoes, our cheese, the herbs... we make sure we know who is behind the production of each ingredient. Pizza is the ultimate expression of our work as chefs, as a philosophy of respect for the product and the time it has taken us to understand and improve it. From the dough, which ferments and rises, to each of the ingredients that compose it, including the oven and the wood. Rafa Panatieri and Jorge Sastre.

Rafa Panatieri has family origins in Pisa and Calabria, and although he spent his childhood in Brazil, only Italian cuisine was prepared in his home. His grandmother instilled in him a passion for this profession. A tireless traveler and curious chef, he has spent more than a decade learning from the best. He left his veterinary career to dedicate himself to cooking; South America and Europe have been part of his culinary journey, especially Italy, but Spain eventually won him over. In addition to the Roca brothers' team, he has worked at Nectari (1* Michelin Star) and Restaurante Tragaluz.

Jorge Sastre is from Madrid, although he has spent a large part of his career in Catalonia. Barcelona has been his home for many years. Before meeting Rafa under the Roca brothers in 2016, Jorge worked in Madrid and Rioja as part of fine dining teams such as the Portal de Echaurren restaurant (2** MICHELIN Stars). He has always been clear about his path, in a demanding profession for which he has prepared diligently alongside great figures in cuisine.