In Panama, if there’s one cuisine that has truly resonated with the Panamanian palate and culture, it’s Italian. This influence dates back to the beginning of the 20th century and is now helping to make Panamanian gastronomy a highly attractive tourist destination. For this reason, our Flavors segment guest is a master pizza chef and gastronomic entrepreneur born in Novara, Piamont, Italy. Based in Panama since 2013, he is a founding partner of Pizza Verace, a famous pizzeria recognized in 2025 as one of the 100 best in the world, the same year he co-founded the contemporary Italian restaurant Ricominciare. Considered one of the key figures in artisanal pizza in Panama and regionally, Chef Marco Carlesso shares exclusively with The Visitor El Visitante his vision of Italian gastronomy in Panama and how is helping local tourism to grow.
Why has Italian food been so beloved and popular in Panamanian culture for decades?
“The Italian community arrived here generations ago and continues to leave its mark. That history became tradition, and tradition became the identity that defines us. Today, Italian food in Panama isn’t perceived as something foreign because for many, it’s a tradition in global gastronomy. Even more so for us, since we’ve won awards, bringing honor to Panama”.
In Italy, gastronomy is a tourist destination in itself. What can Panama learn or apply from the Italian example to transform its gastronomic industry into a complete tourism product?
“It’s necessary to tell the story behind each dish, certify products, create gastronomic experiences, and invest in training chefs. Italy took decades to build that narrative. Panama can do it faster because it already has the raw materials in its land; it just needs to organize them with vision and importance”.
How important is Italian cuisine within the culinary scene in Panama, and how does it help boost both the gastronomic and tourism industries?
“It’s fundamental, and the numbers prove it. Pizza Verace was born in 2020 as a small catering and delivery business, Ricominciare in 2025, and today, just a few years later, it was recognized in The Best Pizza Awards 2025 ranking, reaching the 74th position among the 100 best pizzerias in the world. This year, we reached position number 24 in the Top 50 Pizzas in Latin America and won first prize in Top Pizza 2026. That’s not just an achievement for us; it’s an achievement for Panama, which has trusted in our work”.
Why is it necessary to develop pizza within the Italian gastronomy of a restaurant, and why does it always connect so well with diners?
“Pizza has that unique ability to generate instant happiness. But behind that apparent simplicity lies enormous discipline. A good pizza requires knowledge of fermentation, the oven, and timing. In my pizzerias, we make authentic Neapolitan pizza, with a thin crust, baked in a wood-fired oven, using top quality imported ingredients such as Casillo flour, San Marzano DOP Solania tomatoes, and Sorrentina mozzarella. Countless customers have returned to our restaurants after tasting it”.
What is the concept behind your restaurant Ricominciare, and what do you hope to evoke in local and international diners?
“Ricominciare means “to start over” in Italian. Located in Punta Pacifica, Ricominciare aims to offer a fine Italian dining experience that combines top-quality ingredients, traditional techniques, and a modern approach, all within an elegant and intimate setting, perfect for special occasions, romantic dinners, or private events”.
Describe the three most popular dishes at your restaurant Ricominciare.
“Polpette alla amatriciana, Pizza Ricominciare, and Pasta Caserecce al ragù di borgo. I know there are other favorites among our diners, but these are the most frequently ordered”.
Photos courtesy: Chef Marco Carlesso- Ricominciare Restaurant.