Cuto Oradini, co-founder of Domani, Chilean pizzeria in the top 50 of Latin America: "its a super pride"
How did it all start? How did Domani become one of the top 20 in Latin America? All the details are shared by Oradini, who in an interview with Entreprenerd recounts the journey they have made up to today.
"With some friends, we had a bar that still exists, and then we wanted to expand with a pizzeria," recalls Orandi, adding that since they had Italian ancestors, there was a love for Italian food, which led them to start with a pizzeria.
Thus, looking to improve their own recipes, they took several courses until they found one being offered in Naples, Italy. There we studied, and were lucky enough to study and work. So, we brought pizza back with us, founding the first Neapolitan pizzeria in Chile. It really boosted the brand and business. And that's where it all started.
In this way, they specialized in Neapolitan pizzas, in Orandi's words, "it was love at first sight. We recognized the pizza and we loved it". Later, they returned to Naples, where they made more friends, both in Naples and Spain, London, New York, among other cities.
- A covert diner
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As Orandi reports, the selection among the Top 50 Latin American pizzerias was a real surprise, "for us it's a great pride", he maintains since you don't apply for it, instead critics do it anonymously.
"After the competition (where they had already been awarded), you receive an email and they tell you - they don't tell you who, but they say we went on this day, we tried these products, and these were the characteristics of our critique of this. So that's how it was, let's say, they told us, they tried this pizza, this other pizza, this antipasto, and they had this cocktail. The service was... a description of the service, of the establishment, and that's it. But this comes afterwards. It was an email that comes later to be super transparent about this nomination" explains the co-founder of Domani.
- An oven at 450 degrees
According to Orandi, the oven for the pizzas should always be at 450 degrees, so the place where they have been for almost 14 years, has never been turned off. Although it drops to 250 degrees at night, it is never completely turned off.
"The other day we calculated how many millions of pizzas we have made in that oven that's been there for 10 years... we have made millions of pizzas, every day millions and millions," he states.
- The education about Neapolitan pizza
Orandi recalls how difficult it was initially to introduce Neapolitan pizza to the national diners, as it was completely different from what was known and available on the market.
At first, it was difficult because it was a pizza that the Chilean people didn't know. It was a very thin pizza, not the stony type, but very thin and moist. It had very few high-quality ingredients, and also had edges half burned so the customers were returning our pizza because they considered it burned, too moist or with too few ingredients. So, we had to conduct a whole campaign over many years to explain what Neapolitan pizza means that it's part of the Mediterranean diet, and about the ingredients, which were of very high quality, low in sodium, low in calories (...) and that it was a cultural heritage designated by UNESCO. We had to communicate all of this to our customers; we had to convey that effort, which in the end, was some beautiful work. We were the pioneers and we did this work.
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