I was born on 'December 8th, 1970 in a small town near Lecce in South Italy. after school I started to look around and I started to do different jobs but only for a short time and with negative results until the age of 19.

 

Inthat period of my life I discovered this beautiful job thanks to my brother, who had a restaurant, so I went to work for him. In the first moments I did not understand the complexity of this work, it all seemed easy but then when I started to learn better the matters of being a « pizzaiolo » I realized that it is a job where you never stop learning.

As I was learning my growing love for this profession and undertake

 more and more 'to understand the methods of fermentation and the different types of flour and processing methods, after about a year alongside my brother, I decided I had to diversify my experiences and that's how I found myself doing summer seasons down 'in Salento.

 

Meanwhile I also started to learn a little 'kitchen, but my passion for pizza was more' strong.
After a couple of seasons down in Salento, I decided to take the plunge and move to the north, and it is so 'that are party to the Adriatic coast, just in Cervia to deal with the summer season, everything went well, so much so that end of the season a client, owner of 2 restaurants in England asked me to go to work on him, I did not think 2 times and I gave my approval as soon as the season would be over.

Over the years I've worked in England, I had to deal with the different tastes of customers and I have understood that "unfortunately" had to fit the taste of the pizza, depending on the country, although the quality of the dough would keep the Italian ingredients that were on the pizza had to be adapted to English taste, such as pizza with ham and pineapple here in Italy at the time was unthinkable, but I think that today there is any pizzeria that includes the menu.

 

From England I found a new job in Holland where I worked for two years.
In 2000, Italy looking for a job I came across an advertisement that is looking for a pizza maker in France, I went to try and they hired me, I spent 6 years in France before going to Spain, more precisely in Gran Canaria in the Canary Islands After a year of working at a restaurant I decided to open a pizzeria, the beginnings were very difficult also because I had to start everything from scratch, but after 6 months I was already in balance, I must say that it was a who taught me so much about food management, staff and all the paper work that involves activity.

After two years I decided to sell the business for the simple reason that the island I was close and I still wanted to find other places.

I returned to France, and after two years there, I decided to go in the Caribbean, Martinique, where I work for one year to Restaurant Pizzeria Bananas'Kfe.

 

In all this time I perfected my way to work and I was able to learn different types of processing.

In recent years I have also collaborated on several openings pizza with everything they needed, from the menu ', equipment, organization and start-up, which pleased me very much.

But the love and passion for this work are growing!