'The passion for pizza is a "breath" that comes from childhood.
The love for pizza began as a child in my hometown Salerno. I was ten years old and I often found myself playing in the street with friends. Some of them, older, participated in acrobatic pizza tournaments and so I started practicing freestyle with them. Then, at fourteen I moved to Vicenza and started working in a pizzeria. This is where true love for the profession of pizza chef was born.
More than a pizzeria, Acqua & Farina is for me a dough and topping laboratory, where I managed to make my Soffio di Grano dough using type 1 flours with 85% hydration, where the main characteristic is lightness. .
Your masters in the white art?
I followed several courses by Simone Padoan, Renato Bosco and Piergiorgio Giorilli to understand the technicalities of dough, but the advice of Marco Lungo, a rare professional in the sector, was fundamental for me.
The secret of a true pizza chef?
More than a secret, it takes a lot of passion and never considering yourself to have arrived.
So, water and flour but a lot of passion?
I live for pizza. I wouldn't know what my job would have been if I hadn't been a pizza chef.
Which pizza best suits your character?
The Daisy. A simple but complete pizza.
Passion and technique a winning combination for a signature pizza?
Surely. Technique is essential to create an excellent product, while passion pushes you to research and study new horizons for white art.
