Roman Palkin (Geraldine) and Alena Gera at Pizza 22 cm

Roman Palkin, chef at Geraldine, is an advocate of the "nose to tail" concept and prefers to use the freshest local ingredients, sourced from farmers and small producers. He began his career at the "Belaya Rus" restaurant in Moscow, then moved to St. Petersburg (boutique and restaurant Art-caviar, "Moroshka for Pushkin," Beef Zavod, Big Wine Freaks). He trained in Copenhagen (Kødbyens Fiskebar, Boheme, Geranium), as well as under legendary butcher Dario Cecchini (Dario Cecchini, Antica Macelleria Cecchini). Since 2023 he has been the chef of French neo-bistro Geraldine. Geraldine is a neo-bistro by Alexander Rappoport and Vladimir Pozner on Ostozhenka, 27. Geraldine offers comfortable, everyday food for the widest possible audience: perfect basic ingredients and long-forgotten traditional techniques, for gourmets who need no compromises in dining out. 

Roman on his pizza:

 "I really love pizza as a dish, and the heart of my idea is combining traditional flavors with unconventional ingredients. I developed a pizza recipe from basic pairings — I added duck to pear, plus a touch of Asian spiciness."

Pizza toppings: smoked duck breast, romaine lettuce, fresh pear, mozzarella,
bonito flakes, sesame sauce, and a sauce of pear, apple, and kimchi paste.

In March, the Famosa pizza is presented by Alena Gera — an advocate of a healthy lifestyle and one of the ideologists behind the concept of "cooking tasty, beautiful, simple, and health-conscious food." An entrepreneur, founder of delicate-cuisine café projects "Bez Retsepta" and Carrots & Beans, and of ethical dessert patisserie ERA, author of 3 cookbooks, a popular blog of the same name, and the "Honest Podcast" on YouTube, and curator of a course on eating habits at Novikov School. In the lead-up to and during Lent, Alena Gera created a pizza made entirely from plant-based ingredients, enriched with beneficial micronutrients and vitamins so important and useful for maintaining an active lifestyle.

Pizza toppings: spicy sweet potato and silken tofu, aromatic oil with
rosemary and chili, arugula, and a roasted red pepper sauce. There's a new item on the bar menu, a joint product by Pizza 22 and Toksovo cidrerie
— cider CIAO 22. It's a semi-dry cider inspired by the traditional Italian bitter aperitif, amaro. The cider's bouquet is built from classic botanicals, including St. John's wort, elderberry, verbena, wormwood, peony root, yarrow, cinnamon, nutmeg, and cardamom. An unusual, spicy aroma with citrus notes, a light herbal bitterness that balances the established sweet-and-sour duo and adds a new dimension of flavor to the local apple cider. And finally, it all wraps up with a complex, wave-like aftertaste.