A gastronomic
renaissance
with Italian flavor,
at the heart of Chania!
Once upon a time, in the gastronomic landscape of the city of Chania, there was a restaurant that enchanted the palate of locals and visitors with its authentic flavors.
Its name? Known to all lovers of Italian cuisine, and not only.
For almost four decades, the iconic restaurant Tartufo in the heart of the city wrote his own story as one of the most favorite meeting points for unique moments of tasty pleasures. However, in the summer of 2018, bid farewell to loyal lovers of good food, marking the end of an era.
It was when Yiannis Antonelakis, a member of the well-known and beloved Tartufo family, embarked on a journey of discovery and...reinvention.
Giannis' journey was a combination of personal and professional development, which was shaped by his deep love for Chania and his family's gastronomical heritage. It was natural; the aromas and the flavors of Tartufo, in which he had grown up, to leave an indelible mark on his own gustatory pursuits and ambitions. So, he began a transformative trip abroad, working for a year in Neapolitan companies specializing in pizza and then traveled extensively throughout Italy to explore its varied gastronomical landscape. From the busy pizzerias of Naples to the artisanal bakeries of Florence, each stop fueled his passion for the Italian cuisine and provided him with invaluable knowledge of the art of pizza making.
It was during this trip that he found his inspiration for Tartufo Forneria, a redesigned gastronomic concept that would pay tribute to the history of his name and family, while at the same time it would embrace innovation and creativity.
With this fresh perspective, Giannis returned to Chania with a clear vision: to create a place that will offer genuine techniques and flavors from the Italian cuisine, while at the same time it will combine the rich canvas of flavors of the Cretan land. At the same time, through this place, he wanted
to cultivate a deeper appreciation for the art of "pizzaiolo", an art that he recognized as something more than pizza making, which is anything but simple, a masterful combination of baker, chef and artist that requires skill, technique and passion.
Pizzaiolo... a masterful combination of baker,
chef and artist that requires skill, technique and passion
Every ingredient
becomes part of the narrative of the island’s rich culinary heritage.
Inspired by his experiences in Italy, he began to create the space that would look like an old traditional bakery, specializing in Italian dough and offering authentic raw materials directly from Italian producers. At the same time, he envisioned the space equipped with the best and world-renowned oven manufactured in Naples by master oven-maker Stefano Ferrara, using volcanic rock from Mount Vesuvius - a proof of his commitment in quality and authenticity.
But the vision of Giannis Antonelakis did not stop there. He wanted the Tartufo Forneria to be more than just a pizzeria - it would be a gastronomic destination with the best Italian ingredients. After almost a year of effort, Giannis successfully created partnerships with exceptional Italian suppliers, including the family Molino Piantoni who provides top quality flour. This collaboration not only ensured access to high quality raw materials but also technical support, allowing Tartufo Forneria to stand out as the one unique Italian Forneria in Crete and perhaps in all of Greece. In addition, he secured partnerships with other notable Italian producers, such as Bufalizie, Altaclass, Conti and Latteria San Pietro. These partnerships provide
a variety of products, from fresh buffalo mozzarella to Parma prosciutto and Grana Pandano cheese, which come directly from the producers themselves and will also be available for retail sale.
At the heart of Tartufo Forneria, however, there is also a deep commitment of support of local producers and the integration of products that the island offers so generously, so he procures
the freshest products grown in the fertile lands of Crete, as well as meats and cheeses from nearby farms. This approach, not only ensures the freshness of the materials, but also the collaboration, support and empowerment of the local ecosystem. That way, every ingredient
becomes part of the narrative of the island’s rich culinary heritage.
Beyond the use of local materials, however, and their marriage with the Italian cuisine, a goal of Tartufo Forneria is to become a training platform on the art of "pizzaiolo". Through lab work,
sample tastings, collaborations with renowned chefs and educational courses, Tartufo aims to introduce visitors and all interested parties to the true art of pizza making and the tradition behind this beloved Italian product.
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And somehow, as the aroma of freshly baked pizza and its warm hospitality fills the air, the vision of Giannis Antonelakis is becoming a true reality. With an eye on tradition and innovation
Tartufo Forneria is more than just a pizzeria; it is a place of gustatory pleasures where passion and creativity converge. Here, those who pass through its doors, begin their own journey of discovery, each bite being a symphony of flavors made with love and respect for Italian culinary traditions and narrating a story of a flavorful heritage.