I was born in 1990 at Caltanissetta in Sicily; I grew up in Anzio; and now I live in Rome. I was fourteen years’ old when I first started to work in the kitchen. Since then, I have never stopped following my passion. My studies, and the will to deeply understand chemical and physical methods, have been solid foundations for my experience in this field.
I see the pizza chef job as a mission. It is, in fact, the combination of two different worlds’ best elements to create a third original product, which has to meet high quality and desirable requirements: pizza gourmet. Today, I run courses at Pinsa School and give technical advice to restaurants and pizzerias both in Italy and abroad by the passion for research and explanation of my know how.