CANNIGIONE (SS) – Giuseppe Lapolla, a Lucanian-born pizza chef who has been working in Sardinia for over eighteen years, continues to gain recognition as one of the leading figures in the world of gourmet pizza.
Over the past three years, he has won the “L’Arcimboldo Tre Pennelli” award (2023, 2024, 2025), which honors excellence in aesthetics, technique, and creativity in fine dining.
In 2025, Lapolla also received the prestigious Gold Disc award at the Ariston Theatre in Sanremo. On the international stage, he placed third at the Pizza World Games in Las Vegas, one of the sector’s most renowned competitions. With six world titles in categories such as freestyle, gluten-free, spicy pizza, and pan pizza, he is currently the only European pizza chef to have earned the Three Stars distinction, awarded for quality, innovation, and professionalism.
Since 2006, Lapolla has been based in Cannigione, in northeastern Sardinia, where he leads the technical and creative side of the historic Pizzeria Da Serafino e Giovanni, a local culinary landmark. His philosophy blends dough innovation with artisanal tradition and a focus on high-quality local ingredients.
In addition to his work in the pizzeria, Lapolla serves as a Flour Technician for Le 5 Stagioni – Agugiaro & Figna Molini, overseeing research and training in professional flour use. He also collaborates with the Dante Alighieri Agency, training young pizza makers and industry professionals.
Pizza is a language of identity according to Lapolla says, capable of conveying memory, landscapes, and culture through conscious choices of ingredients, flours, and techniques. An approach that has earned him a solid reputation in the contemporary food and wine scene.
