Gabriele Uberti spent the last 16 years building his career with Patina Restaurant Group by developing such concepts as Via Napoli, Tutto Italia, Pizza Ponte and Space 220. He also played a critical role in rebuilding Disney’s Italian Cultural Representative Program by bringing in and mentoring hundreds of young Italians in an effort to restore the cultural connection between the U.S. and Italy.
So after his position at Patina was eliminated last year, Uberti — himself a participant and beneficiary of Disney’s program — set out to build a concept he had been thinking about for years.
And, thus, Daje Pinsa was born.
Pinsa are Roman flatbreads made with dough fashioned from a blend of wheat, rice and soy flours along with sourdough starter and extra virgin olive oil. The dough undergoes a 72-hour fermentation, resulting in a crust that’s lighter, crispier and easier to digest than traditional pizza.
“The idea is to bring the flavor and hospitality of Rome to Orlando,” Uberti says, and patrons to his pinseria are sure to receive a generous reception. “I worked throughout Italy, then moved to England to learn English, and later lived in Hong Kong. Along the way, I learned that while cultures may differ, genuine hospitality is understood everywhere. When guests walk through our doors, I don’t want them to feel like customers; I want them to feel like family.”
And while Uberti may be adept at the art of hospitality, he’s equally skilled at the art of pizza making. He twice competed in the Italian Pizza Championship when he was in his 20s, an experience that helped shape his passion for pizza and dough.
At Daje Pinsa, Uberti says he’s committed to serving an “authentic” product and will import the dough base for his pinsas directly from Italy: “The pinsa base is parbaked there as part of the traditional pinsa process, then finished fresh to order in our oven here at Daje Pinsa.”
That oven, BTW, won’t be a wood-fired one but, rather, a TurboChef conveyor oven firing at 600 degrees that will afford Uberti the consistency and speed needed for his fast-casual restaurant. “Pinsa is a very specific product, and the oven has to deliver the right balance: crispy on the outside, light and airy inside, and consistent every time. The TurboChef combines extremely high temperature with controlled high-speed air that allows us to finish each pinsa in just a little over two minutes.”
Some of the pinsa he’ll serve include: Gamberetti Rosa (shrimp, mozzarella, zucchini, cocktail sauce); Bella Roma (buffalo mozzarella, prosciutto, mushrooms, parmesan, truffle oil); Margherita (tomato sauce, mozzarella, basil); Macellaio (tomato sauce, mozzarella, pepperoni, pancetta, ham); Mediterranea (tomato sauce, mozzarella, cherry tomatoes, zucchini, black olives); Quattro Formaggi (mozzarella, parmesan, asiago, taleggio); and Daje (mozzarella, ricotta, black olives, ham).
“Daje” is a Romanesco term meaning “Let’s go” but, for Uberti, it represents energy, optimism, determination and the beginning of something new.
“I started making pizza at 13 to buy a scooter,” he says. “And now, 30 years later, I’m opening the restaurant I’ve dreamed about my entire life.”
Daje Pinsa will open this fall at the new Orange Shoppes at Sandlake Station at 7823 S. Orange Ave. near West Sand Lake Road. Follow @dajepinsa for the latest updates.
