180 Grams: Roman Pizza Takes Australia
180 Grams Pizzeria Romana Chef Takes Roman pizza to Australia
Jacopo Mercuro, the culinary force behind the acclaimed 180 Grams Pizzeria Romana in Centocelle, Rome, is currently touring Australia, bringing his celebrated pizza to new audiences. Mercuro spoke about his journey just before departing for dinners in Byron Bay and Sydney.
A Transcontinental Culinary Mission
“I’m mentally preparing for the 20-hour flight,” mercuro said, detailing his itinerary: Rome to Istanbul, than Malaysia, and finally Sydney. The trip was initiated by Roman expatriates in Australia, who run a venue called Guide. “They’re fans of 180 Grams,” Mercuro explained. “They visit us whenever they’re in Rome and invited us to come over.We didn’t hesitate.”
Mercuro emphasized the broader mission: “For years, we’ve been traveling the world to promote 180 Grams and, more generally, Roman pizza.” he added, “We want to share our culture becuase roman pizza isn’t widely available globally.” He cited a past event in Paris where organizers suggested calling supplì (a Roman fried rice ball) “arancino red,” highlighting the need to champion authentic Roman culinary traditions.
Vittorio, Mercuro’s partner from their takeaway restaurant in the San Paolo area of Rome, is accompanying him. The Australian tour includes stops in Byron Bay and Sydney, with additional exploration planned with the Guide team. A dinner is scheduled with Daniela Maiorano in Byron Bay,followed by two evenings at Guide in Sydney.
Global Gastronomic Adventures
Mercuro noted that international collaborations have been a recurring theme. “We’ve always been fortunate to have many international customers,despite our location in the Roman suburbs,” he said. “Many are industry professionals who have invited us to collaborate.”
Past events include a collaboration with Barabbas in Copenhagen, Big Mama in Paris, and Roscioli in New York. “We did a block party with Roscioli New York and will return this summer,” Mercuro stated. This year’s schedule includes Australia,New York,the Maldives,and a course in Buenos Aires. “We’re like a rock band on a world tour, bringing a different collaborator each time to give them international experience.” He emphasized the reciprocal nature of these trips: “We bring our product, but we also learn from the different realities we encounter.”
Mercuro emphasized the value of these experiences. “Over the years, I’ve realized that I always return with something more from other cultures,” he said. “Even just being in a place without your usual kitchen, habits, or products is valuable. It’s nice to constantly challenge yourself.” He recalled an instance in New York where he had to adapt to cooking risotto for supplì using only a flat-top grill. “I’ve always been self-taught, so leaving my comfort zone has always helped me learn something new.”
Lessons from Abroad
When asked about specific ingredients he’s brought back, Mercuro focused on broader concepts. “More than specific ingredients, I’ve brought home many ideas about work ethic and team building,” he said. “I was particularly impressed by the Danish model for workplace association and have implemented it at 180 Grams.” He explained, “I’m not just an entrepreneur; I know what it’s like to work in a kitchen.From Copenhagen, I brought back the focus on employee well-being, reducing working hours and implementing two weekly rest days.” He also admired the structured management style in the United States and the catering model of Big Mama in Paris.
regarding ingredients, Mercuro said, “We like to adapt to what we find; we rarely request specific flours or ingredients.” He cited an experience in the United States where the higher fat content of local products considerably altered a chantilly cream recipe. “We really like working with local products.”
He also embraces adapting to different equipment. “We’re so globalized now that everything is available everywhere, but I still enjoy adapting,” he said. “Even if we find a wood-fired oven, which we don’t typically use, we adapt and gain new knowledge.”
Anticipation for Australia
“Even though my parents instilled in me a love for travel from a young age, Australia always seemed so distant that I never really considered it a destination,” Mercuro said. “So, I never had time to create a particular expectation.” He added, “My job gives me the possibility to experience such a distant place. I’ll face the 20-hour flight with a sense of serenity, knowing that the arrival will be a surprise.”
Future Plans in Rome
Back in Rome, 180 Grams continues to evolve. “We recently underwent a small rebranding,but the core idea remains the same: a single location with the Centocelle vibe,” Mercuro said. “We’ve had many requests to expand in Rome, but that’s not our beliefs.”
However, the 180 Grams-branded takeaway concept is expanding. “We have an opening planned for late spring in a more central area of Rome compared to San Paolo,” Mercuro revealed. “We’re also exploring opportunities abroad, but those projects are still in the early stages.”
Motivation and Advice
When asked about his motivation, Mercuro said, “Maybe I spend more time working mentally now. I wake up thinking about 180 Grams, and I go to sleep thinking about it. It’s become my life.” He credits his self-taught background for his continued drive. “There are always new discoveries for me. For example, we have a new soft-serve ice cream project at 180 Grams. We bought an ice cream machine as we were obsessed with the soft-serve we saw in New York. I find motivation in the fact that so many things are a finding.”
His advice to aspiring pizza chefs: “First, you must have a strong motivation, something you feel inside. Whether it’s a kitchen or a pizzeria,it’s still a very demanding field. There must be a calling that you feel, because that’s the only way to soften that kind of burden. and then, fully free your head.”
He cautioned against prioritizing external validation. “Today, I see young people opening businesses with the goal of being featured in a certain guide or newspaper. This leads to losing sight of the product.” He added, “It’s absurd when someone opens a business and, before even thinking about the product or the identity of their project, they’re already planning their press strategy. That detaches you from reality.”
“People often ask me, ‘How did you get certain awards? How did you get into that guide?’ I always answer the same thing: ‘We never called anyone. Things come if you work with focus, if you work well, and if you create a product with identity.’”
“If you promptly seek external validation, you’ll live badly because it’s a intricate world with many dynamics. You’ll lose sight of the product. We’ve forgotten that we’re basically feeding the people who sit at our tables, and that’s a big problem. So, the advice is to focus on your project.”
contact Information
Main Location:
Via Genazzano, 32 | 00177 Rome
+39 347 999 89 83
Takeaway Locations:
Sanpaolo:
Via Epheso, 29, 00146 Rome
Centocelle:
Via Tor de ‘Schiavi, 53, 00172 Rome
Absolutely! Here’s a comprehensive Q&A-style blog post crafted from the provided article content, designed to be engaging, informative, and SEO-optimized.
Roman Pizza Across Continents: A Q&A with Jacopo Mercuro of 180 Grams Pizzeria Romana
Introduction:
Craving authentic Roman pizza? You’re in for a treat! Chef Jacopo Mercuro of the acclaimed 180 Grams Pizzeria Romana in Rome is on a global culinary adventure, bringing his tasty creations to pizza lovers around the world. Join us as we delve into a Q&A with the celebrated chef, exploring his journey, the inspiration behind his passion, and his exciting plans for the future.
Q&A with jacopo Mercuro
Q: Chef Mercuro,where are your culinary adventures taking you right now?
A: I’m currently touring Australia,bringing the taste of 180 grams to new audiences. I’m excited to meet the Roman expatriates who initiated this trip. I will be making dinners in Byron Bay and Sydney.
Q: What motivated your trip to Australia?
A: The journey was the result of some Roman expatriates in Australia who run a venue called guide. “They’re fans of 180 Grams,” Mercuro explained. “They visit us whenever they’re in Rome and invited us to come over.We didn’t hesitate.”
Q: What is the mission behind these global culinary ventures?
A: For years, we’ve been traveling the world to promote 180 Grams and, more generally, Roman pizza. We wont to share our culture as Roman pizza isn’t widely available globally.We aim to champion authentic Roman culinary traditions.
Q: Can you describe the type of pizza that you specialize in?
A: The style of pizza that we do is pizza Romana*.This is typically characterized by a thin, crispy crust, and the use of quality ingredients.
Q: Tell us more about your culinary philosophy.What inspires you?
A: I’ve always been self-taught, so leaving my comfort zone has always helped me learn something new. The world and other cultures give something back that can be instilled in a new setting.
Q: How has your location in the Roman suburbs shaped your approach to the international food scene?
A: we’ve always been lucky to have many international customers, despite our location in the Roman suburbs. Many are industry professionals who have invited us to collaborate. We return with something more from other cultures.
Q: Looking back, what are some of your most cherished collaborations so far?
A: We’re like a rock band on a world tour. We’ve collaborated with notable places such as Barabbas in Copenhagen, Big Mama in Paris, and Roscioli in New York. We learn from different realities we encounter.
Q: What are your thoughts on the role of international culinary exchange?
A: Even just being in a place without your usual kitchen, habits, or products is valuable. It’s nice to constantly challenge yourself.
Q: What are some of the challenges and rewards of working with local ingredients?
A: The chantilly cream recipe changed from the high fat content of local products in the United States. We really like working with local products.
Q: What is your experience adapting to different equipment in different locations?
A: Even if we find a wood-fired oven, which we don’t typically use, we adapt and gain new knowledge. We are now globalized that everything is available everywhere.
Q: What are your thoughts on the cultural impact of sharing Roman pizza with the world?
A: We want to share our culture because Roman pizza isn’t widely available globally.
Q: What insights have you gained from your travels that you’ve incorporated into your business?
A: More than specific ingredients, I’ve brought home many ideas about work ethic and team building. I was notably impressed by the danish model for workplace association and the catering model of Big Mama in Paris.
Q: Where does your motivation come from?
A: I wake up thinking about 180 Grams, and I go to sleep thinking about it. There are always new discoveries for me. I find motivation in the fact that so many things are a finding.
Q: What advice do you have for aspiring pizza chefs?
A: Frist, you must have a strong motivation, something you feel inside. There must be a calling that you feel, because that’s the only way to soften that kind of burden and then, fully free your head. Focus on your project.
Q: What challenges do you see facing young people in your industry?
A: I see young people opening businesses with the goal of being featured in a certain guide or newspaper. This leads to losing sight of the product. We’ve forgotten that we’re basically feeding the people who sit at our tables, and that’s a big problem.
Q: What are 180 Grams’ plans for the future?
A: We recently underwent a small rebranding, but the core idea remains a single location with the Centocelle vibe. We have an opening planned for late spring in a more central area of Rome compared to San Paolo. We’re also exploring opportunities abroad, but those projects are still in the early stages.
Q: Where can people find 180