{"id":2629,"date":"2025-07-03T10:32:42","date_gmt":"2025-07-03T08:32:42","guid":{"rendered":"https:\/\/donodorato.com\/collaborations\/ivan-lattanzio\/"},"modified":"2025-07-04T10:03:56","modified_gmt":"2025-07-04T08:03:56","slug":"ivan-lattanzio","status":"publish","type":"page","link":"https:\/\/donodorato.com\/en\/collaborations\/ivan-lattanzio\/","title":{"rendered":"Ivan Lattanzio"},"content":{"rendered":"\t\t
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Contemporary pizza maker<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ivan Lattanzio<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Since I was a child I have nurtured a deep passion for pizza, but my professional career began at the age of 19 in my hometown, Barletta. After a couple of years, I felt the need to expand my cultural and culinary background, embarking on a trip abroad that took me from the United Arab Emirates to Lithuania, from the Seychelles to Germany, up to Denmark and Qatar.<\/p>\n

After these experiences, I chose to return to the United Arab Emirates, this time to Dubai, with a different maturity and a broader vision. Here I had the opportunity to meet professionals and enthusiasts from all corners of the world, further enriching my approach to cooking.<\/p>\n

I have always loved innovation and experimentation, but at the same time I remain deeply attached to tradition. For me, Italian cuisine \u2013 and in particular Apulian cuisine \u2013 cannot be separated from an excellent extra virgin olive oil. That’s why I chose Dono Dorato, a monovarietal of Coratina produced less than 30 km from Barletta. This oil brings me back to the authentic flavors of my childhood, reminding me of what my uncle passionately obtained from his countryside.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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