Recognitions and Publications
Chef Mariano Codoñer and Terra Nostra
In this section we bring together the main national and international publications that have featured the work of chef Mariano Codoñer and the culinary proposal of Terra Nostra, a pizzeria in Guatemala. These mentions in specialized media and general press reflect the restaurant’s impact on Guatemala’s culinary scene and its international projection.
“The rise of pizza has also gained strong momentum in Guatemala through projects such as Terra Nostra. Mariano Codoñer, trained at the Pizza School of São Paulo in Brazil, shows that this product can also serve as an excellent platform to highlight the richness of Guatemalan ingredients. Examples of his work include pizzas such as octopus marinated in red wine with roasted mango and black salt from Sacapulas, or a purple cabbage pesto pizza with chicken and passion fruit sauce, featuring a creative crust filled with pesto and ricotta. The pizza shown here is the Massima, which faithfully reflects the one illustrated in the restaurant’s mural: pesto, smoked bacon from western Guatemala, artichoke, cherry tomatoes, fresh mozzarella, and a crust filled with pesto and ricotta.”
“Mariano Codoñer presents at Terra Nostra a pizzeria influenced by the Brazilian school of pizza making, developing a menu of carefully crafted, cosmopolitan proposals with strong local roots.”
“Terra Nostra Restaurant is the ideal place to try pizzas with original flavors in Guatemala City, known for a menu that is sure to surprise you. Here are all the details about this restaurant led by the only chef pizzaiolo in our country. How great!”
“Guatemalan chef Mariano Codoñer is part of a new generation of chefs reshaping the culinary landscape of the Central American country.”
“He learned the technical foundations of pizza making in São Paulo and later continued his training in Mexico and Spain. At just 23 years old, he opened a pizzeria in Guatemala City called Terra Nostra, a tribute to his Valencian grandparents who were bakers. The search for distinctive local ingredients, the braided pizza crust, and the flavoring of the dough are some of the defining elements of his restaurant.”
“Guatemala City might seem an unlikely place to find wildly artisanal pizza, but Chef Mariano Codoñer opened Terra Nostra in 2018 with one goal in mind: to shake up a staid culinary scene in an ancient city that dates back to 1,500 B.C.—roughly 750 years before the founding of Rome.”
“At 28 years old, the Guatemalan chef earned a fellowship to be part of this program aimed at young entrepreneurial leaders from Latin America. The program began this week in Washington, United States, with the participation of more than 2,000 people from different Latin American countries.”