Luca Platania is a Roman-born baker, pizza chef, and dough specialist recognised for shaping the modern bread and pizza scene in Northern Europe. After introducing Roman-style pizza al taglio to Finland in 2013, he went on to author several books on pizza and founded Forza, an award-winning pizzeria in Helsinki. His work across Finland and Denmark has left a lasting mark on contemporary baking culture, and as a consultant, he has helped major Finnish companies develop pizza concepts still thriving today. Now based in Desenzano on Lake Garda, Platania runs Morso, a modern bakery that fuses Italian craftsmanship with Nordic flavours and influences.
Please tell a little bit about yourself.
I’m Luca Platania: baker, pizza chef, dough specialist, and expert in pizzeria management. I’m originally from Rome, but I introduced Roman-style pizza al taglio to Finland in 2013 and I have written several books about pizza. Over the years, I have been involved in a variety of projects both in Finland and Denmark, contributing to the evolution of modern bread-making and pizza culture in Northern Europe. I also owned Forza, an award-winning pizzeria in Helsinki. As a consultant, I supported major Finnish companies in developing pizza concepts that are still active today and have helped redefine the local pizza scene. For the past two years, I have been living in Desenzano, on Lake Garda, and I am no longer involved in projects in Finland.
What are you currently working on?
Morso is a small bakery, an ambitious project that looks toward to the future and reflects the current trends in modern baking, what many today would call a contemporary bakery. It’s a bold initiative because we chose to build it on Lake Garda, in Desenzano, a place with a large international tourist presence but also many locals who are still adjusting to a new era of bread-making, new styles of bread, and a different approach to quality. In Northern Italy, the bread culture has historically been less refined compared to Central and Southern Italy, where quality has always been higher. So we’re bringing something new to this small yet vibrant community.
After our extensive experience in Northern Europe, Morso naturally carries many Nordic influences, especially from Finland. We offer classic Nordic pastries such as cinnamon rolls, cardamom buns, and other products typically found in Finnish, Danish, and Swedish cafés.
Tell us about the restaurant scene in Lake Garda.
There are many restaurants in this area, but mostly very tourist-oriented ones. Of course, there are some truly outstanding places where dining becomes a genuinely unique experience, but finding them is more difficult. Most places are family-run, very traditional restaurants. What’s important to highlight is that outside the main tourist zone of Lake Garda, in Brescia and Verona, there are some very special restaurants with a strong identity.
What are your three favorite restaurants in your region, and why are they great?
Hostaria Viola in Castiglione delle Stiviere is a truly special place with a strong identity that has been carried forward for two, if not three, generations. The team has deep roots in the area, and in their small restaurant they welcome guests with both quality and warmth. It’s the kind of place where you won’t feel the typical tourism that characterizes the region. Their cuisine is deeply connected to the territory, with a strong focus on lake fish and local catch, as well as ingredients sourced from nearby farms that provide excellent, high-quality produce. It's our favourite restaurant for date nights with my wife.
Trattoria Gin Gin is a simple, no-frills spot known for its excellent lunches (and quick service). In an area full of touristic lunch menus, it stands out for the quality and execution of its straightforward, traditional dishes: a pasta first course, a main with a side, and a small dessert or coffee, all at an honest price. It’s lively and chaotic, but the food is consistently better than the competition, which makes it a reliable choice for a satisfying, affordable meal.
Agriturismo Trenta, located in Moniga del Garda, is a beautiful place we love to visit, especially during holidays or family celebrations. It’s an authentic and truly simple agriturismo, offering guest rooms and a genuine farm setting with animals such as chickens, donkeys, and other traditional farm animals that live peacefully on the property, grazing under the olive trees.
What’s a new restaurant in Garda that you think is doing great things?
Il Mansio, a vegan restaurant in Rivoltella del Garda, is another very contemporary spot that opened just a few months ago, located inside a beautiful historic building overlooking Lake Garda in Rivoltella. It’s a truly unique project in the area, offering a 100% vegan cuisine that showcases well-prepared, locally sourced ingredients. Their menu is entirely plant-based and deeply connected to the territory.
Do you have a hidden gem in youfr region you’d like to highlight?
Villa Arcadio is a special, somewhat hidden place, best known as a dream venue for weddings, but it’s also a beautiful spot to visit simply for a lunch or a relaxing break during a holiday on Lake Garda. Set high on a hillside, it offers breathtaking views of the lake and an atmosphere of total tranquillity. The property is owned by Jaana Nakari, a Finnish woman whose warm hospitality makes the experience even more unique.
What’s your favourite kind of restaurant, and why?
The places I enjoy the most are those where you can truly relax — not overly formal, but with a deep understanding of ingredients and how to cook them well. Simple restaurants with well-executed, well-balanced dishes are, in my opinion, the most beautiful and enjoyable places to visit.
What are your three favourite food cities and your favourite restaurants in those cities?
Rome
Pizzeria Clementina is exceptional because it builds its entire pizza menu around seafood and offers a truly unique style of pizza and leavened products. Its founder, Luca Pezzetta, is outstanding in his craft. He also might be the first pizza chef to introduce dry-aged fish on pizza.
Mare has a more familiar, intimate feel compared to its founder’s most known restaurant, Pascucci al Porticciolo, which is a well-known name in Rome’s dining scene. It’s a charming, cozy spot that consistently serves excellent seafood dishes with outstanding service.
Proloco Trastevere is a project by our friend Elisabetta Guaglianone who over the years has become increasingly skilled in running the place, focusing on outstanding local products from the Lazio region. It’s a place where you can enjoy the true Roman cuisine.
Copenhagen
Barabba is one of Copenhagen’s most authentic Italian dining spots. I love the atmosphere and food – usually I never go to Italian restaurants when I'm abroad, but Barabba is a special one.
Popl is pretty well known, and I love the creativity Toni Toivanen is bringing to the burger scene – I also love the fact that this is a place where our kids really finish their food.
Juno the Bakery is a famous bakery, and during my last visit in Copenhagen I understood why: Their products are outstanding!
Naples
All these places I recommend here are pretty touristic ones, but they are the ones the local taxi drivers will keep recommending us.
Figlia del marinaro – the quality of the seafood is very good and especially their "zuppa di pesce" is known by the locals. The food is good and the atmosphere is very vivid.
Trattoria da Nennella is like going to a theatre show (sometimes they even break plates after lunch) but the food is always tasty.
Concettina ai Tre Santi is a very special little pizzeria, located in "Quartiere Sanità" – the pizza is nothing so special, but the atmosphere is a bit more "stylish" than the usual (very crowded) pizzerias in the touristic areas.
What is your favourite dish, and where do you go to have it?
Spaghetti con le vongole con bottarga - almost in any place where you can see the sea (in Italy). I always make sure they will cook the pasta al dente, because many restaurants like to pre-cook their pasta. For example at La Marina in Fiumicino they can cook this dish very well.
Who is an up-and-coming chef you’re keeping an eye on?
Luca Pezzetta, the founder of pizzeria Clementina and Micro Forno is a visionary dough-expert and has been able to give life to a totally unique, high-level pizzeria in Fiumicino.
Who is a food expert whose restaurant recommendations you’d like to see?
I would love to hear recommendations from the owner of the best pizzeria in the world, Francesco Martucci. He is always travelling around the world and visiting special places.
