The self-taught pizza chef who is making a name for himself in Cassino with his contemporary pizza

GianPà Pizzeria in Cassino was born from the passion of Gian Paolo Attardi and the realization of his journey, which brings a creative contemporary pizza to the town in the province of Frosinone, playing with flavors and textures.

In this world, socially overburdened with insecurities and expectations for the future, finding your own direction isn't always a given for a young person. Thoughts crowd the mind, and all the possibilities before you always seem distant and difficult to reach. In these situations, however, an unexpected element can arrive, capable of breaking the stasis: sometimes, the aroma wafting from an oven or the almost ritual gestures of a craftsman (in this case, a pizza chef) are enough to trigger a light bulb that can drastically change our perspective. This is the case of Gian Paolo Attardi and GianPà Pizzeria, opened in 2022 in Cassino at Via Appia Nuova 37 as the concrete beginning of his journey as a pizza chef, with the challenge of bringing his vision of creative and contemporary pizza to this small town in Ciociaria.

Gian Paolo's journey from Pollo Chef to GianPà Pizzeria in Cassino

Gian Paolo, now 38, entered the world of pizza about ten years ago, searching for his own direction. “We had a family business called “Pollo Chef,” to which we added the pizzeria in 2011. I was looking for my future, not working much at the time, but I was very intrigued by what our pizza chef did. I liked to steal with my eyes and at the end of the evening, make pizzas for me and my parents. In 2014, I needed to find the money for a trip to Vienna, and I asked the pizza chef if I could take over for a week. Despite the misfortune of not having much work, I was fortunate enough to be able to learn how to manage the service at my own pace, and once I returned from Vienna, I began taking over the pizza business.” Working behind the counter transformed what for Gian Paolo was a quest for fulfillment into his greatest passion, meticulously studying every detail of the self-taught pizza chef's craft. "Pollo Chef" was close to closing anyway, but as his pizza fan base grew, Gian Paolo decided to take over the business in 2018 and transform it into the GianPà pizzeria. Its success allowed him to move to a new location in 2022 that better reflects his personal vision of a pizzeria.

GianPà's pizza perfectly reflects the pizza chef's philosophy, constantly researching and evolving to best express his creativity. "My pizza," explains Gian Paolo, "must have textures and contrasts. It should appeal to the taste buds, and I always try to add a different, personal touch, starting with classics and then reimagining them with a modern twist." This philosophy leads him to experiment with a variety of doughs and cooking methods (from peel pizza to pan pizza, from three-temperature pizzas to sweet doughs), while maintaining a keen focus on quality, both in the pizza and in the seasonal ingredients. The doughs are highly hydrated (77% for the traditional dough with 36 hours of leavening, up to 90% hydration for the pan pizza and the peel pizza), with a select blend of type 0 flour, whole wheat flour, and wheat germ. The result varies depending on the type of pizza, but they all share a delicious crispiness and a pleasant melt-in-the-mouth feel.

What to eat at GianPà Pizzeria in Cassino

The restaurant is very spacious, spanning 700 square meters (300 square meters outside and 400 square meters inside, for a total of 230 seats in the summer), with a youthful, modern, and well-curated style. Once you're seated at your table, you can browse the menu, which changes seasonally, with some signature dishes always present. There's truly something for every taste and cooking style, starting with the pizzas by the slice (like the Burro e Alici, with paprika and lemon butter, spinach, Cetara anchovies, and lemon zest; €5). From there, you can stay in the comfort zone of classic pizzas (from €5.50 to €12), including the only cartwheel on the menu (the Margherita, of course), or indulge in the specialty pizzas, pan pizzas, and pizzas cooked at three temperatures.

The specials are those where Gian Paolo plays with creativity the most, showcasing his contemporary soul. Among these, the Nerano pizzas are worth trying, available in three consistencies (with zucchini cream, zucchini scapece, fior di latte, marinated zucchini pearls, caciocavallo cheese, and extra virgin olive oil; €11.50) and the Scarpariello pizza (€11.50), which recreates the traditional Neapolitan recipe so dear to Gian Paolo. The three temperatures (steamed, fried, and finally baked) ensure an excellent balance between crispy exterior and softness, and are perfectly expressed in the Assoluto di Pomodoro pizza (roasted tomato cream, caramelized datterino tomatoes, yellow datterino tomatoes, whisky-flambéed cherry tomatoes, and a layer of sun-dried tomatoes; €12). Gian Paolo's pan pizzas represent a revolution in modern pizza, and the menu features two, including the Norvegese (with guacamole, stracciata, salmon, and lemon zest; €16 for a whole piece, €5.50 for a slice).

For those who always leave room for dessert, pizza also finds a place in this section, with several interesting options, such as the pan-fried Sacher (with cocoa dough, apricot jam, dark chocolate cream, white chocolate ganache, and cocoa crumble; €6.90). If you happen to fall into the category of those who leave the crust of their pizza, GianPà has thought of offering his crust sauces (such as cacio, pepe, and lime or spicy honey; €2) to allow you to mop up the pizza with a tasty mop. The drinks menu offers a good selection of craft beers, a selection of wines, and a mixology corner, for interesting pairings with pizza.

GianPà Pizzeria. Via Appia Nuova 37, Cassino (FR). Tel. 379 129 0077. Website. Facebook. Instagram.