Raffaella, which started two years ago as a small neighborhood pizzeria in Las Condes, Santiago, is now a benchmark for Neapolitan pizza in Chile. Thanks to authentically Italian ingredients, a clear entrepreneurial vision, and the support of the community, Raffaella has grown from a few tables to a facility with more than 20 tables serving about 1,000 guests each week.
The year 2024 was an extraordinary year for the restaurant, which took first place in the prestigious The Top Pizza Chile ranking and was awarded 7 forks by El Mercurio Chile’s Wiken magazine, as well as a 4/5 star rating in Diario La Tercera. These successes are a testament to the tireless work and quality Raffaella offers its customers.
Raffaella, neapolitan pizza champions
In November 2024, Raffaella excelled in the La Vera Pizza Napoletana Champion Chile 2024 competition, carrying its name high through two talented pizza makers. Alyson Fuentes took third place, while Valentina Salas took first, becoming the first champion of the competition.
Valentina, a 23-year-old culinary student, joined Raffaella’s team a year ago with a desire to learn the art of pizza making. After taking a course at the Pizzaioli Academy in Santiago, Valentina honed her skills working with master pizza makers such as Roberto Caporuscio, Pasqualle Vitiello, and Matheus Ramos, recognized as Latin America’s Pizzaiolo of the Year. Her passion for dough and attention to every detail are reflected in the creations that are among the most sought-after today.
Raffaella’s secret: perfect dough and quality ingredients
Raffaella’s philosophy is based on respect for the Neapolitan pizza tradition. The dough is hydrated to 63%, using only flour, water, yeast and salt, according to international standards. It is prepared with Caputo Pizzeria 00 flour, which allows ideal maturation between 12 and 24 hours, guaranteeing a light and digestible pizza. Carefully selected ingredients include Italian tomatoes, fior di latte fresco, Grana Padano D.O.P. and top-quality salumi. Added to this is a fusion with local produce, such as Chilean tomatoes, eggplant and basil in summer, and mushrooms and squash in fall and winter.
The handcrafted Neapolitan-style oven, custom-made by Chilean brand Mackern, reaches temperatures in excess of 400°C, allowing for rapid and uniform baking. It is an oven, measuring 1.5 meters wide by 2 meters high.
Valentina’s creations
Among the most popular pizzas are some of Valentina’s creations, such as Pizza Valentina, which bears her name: fior di latte, caramelized pears, sweet gorgonzola and balsamic glaze. Her most recent creation is Pizza Julieta, a novel combination: half Margherita with chili oil and half with a base of mascarpone, mushrooms, truffle oil, artichokes and pecorino romano.
The most popular pizzas among patrons include: the Margherita 2.0: an interpretation of the classic Margherita with pesto instead of basil, winner of first place in The Top Pizza Chile 2024; the Pizza Raffaella with pesto, ricotta, mortadella with pistachio and lemon zest; and the Diavola with tomato, fior di latte, spicy sausage and spicy honey.
Raffaella, a glimpse into the future
Raffaella is not just a pizzeria; it is a celebration of authenticity and passion for good food. With its success and the talent of its team, the restaurant continues to grow, serving as a bridge between Neapolitan tradition and local Chilean excellence. Raffaella’s dream has just begun, and with such promising results, the future surely holds new achievements.
Marika Manna
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