I was born in 1990 at Caltanissetta in Sicily; I grew up in Anzio; and now I live in Rome. I was fourteen years\u2019 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.<\/p>\n
I see the pizza chef job as a mission. It is, in fact, the combination of two different worlds\u2019 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
I was born in 1990 at Caltanissetta in Sicily; I grew up in Anzio; and now…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-about.php","meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.marcomontuori.com\/en\/wp-json\/wp\/v2\/pages\/132"}],"collection":[{"href":"https:\/\/www.marcomontuori.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.marcomontuori.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.marcomontuori.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marcomontuori.com\/en\/wp-json\/wp\/v2\/comments?post=132"}],"version-history":[{"count":2,"href":"https:\/\/www.marcomontuori.com\/en\/wp-json\/wp\/v2\/pages\/132\/revisions"}],"predecessor-version":[{"id":292,"href":"https:\/\/www.marcomontuori.com\/en\/wp-json\/wp\/v2\/pages\/132\/revisions\/292"}],"wp:attachment":[{"href":"https:\/\/www.marcomontuori.com\/en\/wp-json\/wp\/v2\/media?parent=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}