Pizza in teglia
French champion
Tray-baked pizza, generous and demanding: Ciro’s first national title.
View the 2008 resultsCiro Panella.
Italian roots.
A passion since the age of 17.
A story that began with family and continues every day on avenue Saint Maur.
Italian roots
Inspired by his mother’s recipes and holidays in Italy, Ciro developed a love of Italian cooking at an early age. He trained at the lycée hôtelier Michel Servet in Lille, earning his CAP and BEP qualifications in 1993, followed by an additional qualification in wine service.
His first season in Italy took him to Ischitella, his parents’ home village, to work at the family restaurant, Bella Italia.
Since 1997 · La Madeleine
One address.
A lifetime of passion.
In 1997, Ciro opened Al Fornello at 114 avenue Saint Maur. The counter became the starting point for a journey that would take him from international competitions to television studios, then to teaching his craft.
Pizza has taken him far beyond the counter: in 2011, Ciro taught José Garcia the craft of pizza-making for the film “Chez Gino”. In 2026, he prepared pizzas for Ferrari’s VIP area at the 24 Hours of Le Mans. Through these experiences, competitions and encounters, his love of Italian ingredients and his wish to pass on what he has learned have remained constant. He now shares that knowledge through his masterclasses in Lille and every day at the pizzeria, with Nicola by his side.
A taste for competition
Award-winning expertise.
The dough, the technique, the creativity: each award tells a different part of Ciro’s craft.
Lecce · Elisabetta Pellegrino Trophy
First place in Lecce
A victory in Italy, celebrated on the Fédération des Pizzaïolos de France forum as early as 13 October 2010. Accounts of the competition recall his gorgonzola teglia, served with mozzarella gilded in fine gold and caramel pear.
Read the 2010 accountPizza in teglia · Parma
World runner-up
Second in the world in his category, with 806 points, just two points behind first place.
View the 2011 resultsAcrobatic pizza · Parizza
French champion
Skill rewarded: Ciro took first place in the acrobatic pizza competition.
View the 2017 resultsArtisan vending-machine pizza · Parizza
ADIAL Trophy winner
Joint first with Gaël Pontone, thanks to “La terre de mes racines”, his Puglia-inspired creation with cima di rapa and lamb confit.
View the 2022 resultsPasta · First edition of the championship
French runner-up
Second place at the first French pasta championship: a passion for Italian cooking that reaches beyond pizza.
View the 2023 results
Sharing, supporting, teaching
Passing on the passion.
From father to son
Nicola Panella.
The next generation’s passion.
Already by Ciro’s side in Lecce in 2010, juggling dough and providing technical support, Nicola discovered the work behind the scenes. After starting a career in banking, he joined the family venture, bringing his own creations. From father to son, the same care for the dough and Italian ingredients is passed on, along with the pleasure of delighting customers and the drive to keep improving.
His first competitions continue the story: a first national podium finish in 2025, followed by strong results among the world’s best pizzaiolos.
2025 · ADIAL Trophy
Joint 2nd place
Best vending-machine pizza: a podium finish in his very first professional competition, with his creation “La Vignarola”.
Discover his award2025 · World Championship in Parma
13th in the world
In classic pizza, Nicola made his mark on his World Championship debut.
Read Nicola’s profile2026 · World Championship in Parma
6th in the world
In pizza in teglia, he secured a place in the world’s top ten.
View the rankings
Training tomorrow’s pizzaiolos
A trainer at Scuola Italiana Pizzaioli since 2012, Ciro shares his experience with fellow professionals. In 2025, he led pizza and pasta masterclasses in Lille at MiAM, the CMA’s culinary training centre.
From competitor to judge
In 2026, Ciro co-chaired the jury of the French Pizza a Due championship with Arnaud Faye, chef at Le Bristol and Meilleur Ouvrier de France. Another way to champion precision and Italian creativity.
Ciro’s archives
A passion to share.
