Interview with Julien Serri, Vice-Champion of France in Pizza and founder of Magnà
Portrait
Did you get into pizza when you were little?
I'm like Obelix, I fell into it since I was little. When I was a kid in Italy and my grandmother came back from the speza (editor's note: shopping) with large trays and pizzas, I jumped with excitement every time. I got started so I could experience that joy every day and see it in the eyes of my customers.
You are a member of the Jury of the French Pizza Championships.
Can you tell us more?
The French Pizza Championships are held in several stages throughout France. Some 250 pizza makers are invited to attend the stage closest to their home. The top 10 are then invited to Paris for the Parizza trade show. As a jury, we help with the organization and ensure that these two days of competition are a fantastic pizza party.
What do you think of the Italian cuisine on offer in Paris?
Paris is Italy.
It's crazy to think, but in Paris we have a greater variety of pizzas than in Naples. Paris is home!
Tell us about your fight for the recognition of pizza in the world of gastronomy.
In my opinion, there are several worlds in gastronomy. My observation is that there is a kind of wall between the chef who makes gastronomy, the one who makes bistronomy and the one who makes street food. My goal is to break down the barriers and prove that in street food we can make street good by relying on quality products and creative recipes, all while respecting tradition and the customer's wallet.
Tell us about the origins of the Magnà project.
I'm the French vice-champion of gourmet pizza, which we call "pizza due" because it's made in tandem, namely a pizza maker and a chef. This movement was very popular, so initially we were going for something gourmet. But we finally changed our minds because pizza remains a product of the people. That's what Magnà is all about: offering a pizza that will delight everyone.
Why did you choose to equip yourself with Atelier TB aprons?
What's the point of putting your heart and soul into your menu, into the right selection of products, if you're using everything else for the side dishes? I wanted the best, like the rest of my suppliers, something that reflects what I serve on my customers' plates, so I chose Atelier TB aprons.
The unfiltered interview
Pizza 🍕 or Pasta 🍝?
Pizza 🍕
Pizza Portafoglio or Rotolo?
Portafoglio. Without a doubt.
Burrata or Stracciatella?
(Hesitates) Stracciatella.
Paris or Naples?
Naples to Paris.
And what about football?
(Hesitates again) Napoli.
What is your favorite pizza?
The Margherita, very simple.
Which personality would you wear your Atelier TB apron with to cook a margherita?
Philippe Etchebest.
We offer you the opportunity to personalize Philippe Etchebest's apron, what message will you embroider?
Magnà Street Food - Big Up 👍
Who would you never lend your apron to?
I'm a nice guy, I'll lend it to anyone as long as they don't show it.
We're giving you a set of three embroidered aprons featuring The Good, The Bad, and the Ugly. Who gets which apron on your team?
We are all three of these names combined, so we would need several sets of aprons.
The Made in France product that no other country will ever make better than us?
I think everyone can do beautiful things.
You don't have to be French to make excellent foie gras, nor do you have to be Italian to make excellent pizza.
What do you like best about France?
People's bad moods, their grumpy side. I like that.
Jean Cocteau said that Italians are good-natured French people.
And what do you hate?
Margherita with Gruyère cheese.
Would you like to personalize the Tango check apron worn by Julien Serri?
Find the apron here .
