There’s something the five senses can’t quite explain. A moment when the dough breaks between your fingers, the aroma rising before the flavour arrives, and something stirs on the palate that isn’t sweet, or salty, or sour, or bitter, or umami. A sixth place, with no official name yet, that science is only beginning to chase — and that we’ve been serving on a plate for years.
We call it sesto gusto. The sixth taste.
Sestogusto was born in Turin at the hands of Massimiliano Prete, and now it breathes in Seville too, in Plaza Jesús de la Pasión — the square everyone calls the Plaza del Pan, the Bread Square. It’s no coincidence. It is, perhaps, destiny.
Each dough is a different way of approaching the same mystery.
The starting point for everything else. The dough you have to understand first in order to understand why the others exist.
A reinvented Roman focaccia: it doesn’t imitate the original, it reinterprets it from somewhere else. It crunches exactly where it should.
Born in our own field in Sicily, from maize and sunflower seeds. It tastes of earth, of patience, of something that was grown before it was baked.
Soft inside, cut into eight slices, made for the moment when the conversation pauses for a second as someone tastes the first bite.
Fifty centimetres of an almost impossible lightness. Served to share, because some pleasures only make sense when lived in company.
— Albert Adrià, about the Pizz’Otto.
There’s a pizza you already know, and there’s another you haven’t tasted yet.
The first you order so you don’t have to think too much. The second asks something of you in return: that you notice how it crunches, how it breaks between your fingers, that exact point where the dough stops being dough and becomes something else. That’s what we call gourmet pizza. It’s not a pretty label: it’s a step higher, and once you’ve tasted it, you no longer want to come back down.
Here the dough doesn’t accompany the dish: it is the dish. Each creation begins long before deciding which ingredient goes on top — it begins in the fermentation, in the resting time, in the exact humidity that turns flour into something else. Massimiliano Prete treats dough the way a pastry chef treats puff pastry: with patience, with precision, with the conviction that no ingredient is one too many or one too few.
On that base, Vesuvius and the Cantabrian Sea live side by side: fior di latte mozzarella, Parma ham cured for 24 months, Italian tomato, alongside acorn-fed Ibérico ham and anchovies from northern Spain. Two lands, one and the same obsession.
Those content with the same old pizza, let them stay where they are. Those who want to go a little further already know where to find us.
At fifteen, in his native Puglia, Massimiliano Prete discovered that bread could be more than nourishment. It could be a question. He left his homeland for Piedmont, and ever since he has never stopped asking himself the same question, over and over, with every new dough.
He doesn’t like being called a pizza maker. He prefers “lievitista” — a leavening specialist: the one who studies the yeast, who listens to what the dough does when no one is watching. From Saluzzo to Alba, from Alba to Turin — where he opened the first Sestogusto in 2017 — his obsession has taken shape in a laboratory of his own, the Prete Lab, where each of the doughs is born before travelling to each of his restaurants.
The world has begun to take notice. In 2026, Forbes Italia named him among the “Maestri della Pizza”, and The Best Pizza Awards placed him 26th among the best pizzaioli on the planet — the only one in all of Piedmont. Sestogusto Torino holds the Tre Spicchi (the “three slices”) in Gambero Rosso’s Guida Pizzerie d’Italia, with 94 points out of 100, and ranks 23rd in the global 50 Top Pizza list.
But for him, the numbers are only the consequence. What he’s after is something else: doughs that tell a story, that evolve, that can be felt before they’re understood.
Now he brings all that talent to Seville. And here, in this square that once smelled of bread, that same talent takes the form of five doughs, a laboratory thousands of kilometres away, and the same obsession as ever: that every bite should taste of something that doesn’t quite have a name yet.
— Enrico Crippa, three-Michelin-star chef at Piazza Duomo (Alba), about La Pala.
Every obsession, sooner or later, wants to travel. Massimiliano Prete’s crossed Europe for the first time when Sestogusto opened its doors in Seville — his first restaurant outside Italy.
The place chosen was no ordinary one: Plaza Jesús de la Pasión, known for generations as the Plaza del Pan, the Bread Square. Eighty-six tables, twenty of them outdoors, today welcome the same philosophy as in Turin: the dough as the protagonist, mystery as the starting point.
Here are some of the media outlets that have already covered Massimiliano Prete’s arrival in Seville:
Everything above is the emotion. This is what you need to know to experience it.
No. Sestogusto is a signature pizzeria focused on gourmet pizza. There’s no pasta on the menu: everything revolves around the dough and its fermentation.
It’s the palate’s sensitivity to the taste of carbohydrates — a taste that some scientists are researching as a possible sixth basic flavour, alongside sweet, salty, sour, bitter and umami. It’s probably the reason we love bread and pizza so much.
Massimiliano Prete, an Italian chef from Puglia, specialising in dough fermentation. He defines himself as a “lievitista” and has led Sestogusto since opening the first venue in Turin in 2017. In 2026 he was recognised by Forbes Italia and by The Best Pizza Awards as one of the world’s great pizza figures.
Five: La Pala, Pizz’Otto, Fa-Croc, Croccante and Classica. Each has a different fermentation, texture and format.
At Plaza Jesús de la Pasión, 6, in Seville’s Old Town (41004), in the spot popularly known as the old Plaza del Pan, the Bread Square.
Booking is recommended, especially for dinner and weekends. You can book at sestogustosevilla.com/reserva or by phone.
Wednesday to Sunday, 1:00–4:00 pm and 8:00–11:00 pm.
Yes. Massimiliano Prete runs two venues in Turin (Italy), in addition to Sestogusto Seville, his first opening outside Italy.
Sestogusto Seville is listed in TheFork’s “gluten-free” category, with good user ratings in that category. As the restaurant’s concept revolves around wheat doughs, we recommend letting us know when booking or on arrival at your table, so the team can give you accurate information about the available options and the handling protocol in the kitchen.
As in any restaurant in Spain, the front-of-house team can provide detailed information about allergens and intolerances when you order. We recommend letting us know of any allergy or intolerance when booking or on arrival, especially if it’s severe, so the kitchen can manage it with the necessary safeguards.
