My specialities are the Italian “Pizza Classica” and Focaccia.

What I‘m most passionate about is the dough. I use only flour imported from Italy and I put a lot of attention on the chemical process of fermentation and maturation of the gluten.

As everybody knows, food is like a religion in Italy. For me, not only does it have to taste good, it must be healthy and nutritious too. This is why I love sourcing local, seasonal and high quality ingredients.

Apart from being Italian, I grew up in restaurants: my mother was a Chef who was obsessed with local ethically produced food and my father’s family owned a pizzeria since more than 30 years where I started working when I was 15. I worked there for 8 years until I finished my university studies.

At 23, I moved to Spain, and because of my uncle’s secrets, I opened my first Italian pizzeria. It was a great success.

Despite not continuing with my pizzeria, I wanted to evolve in this industry because of my passion for it. I went to study at one of the most famous pizzeria’s in the world, Marquinetti (World Pizza Champion 5 times) to improve my skills, especially regarding the chemical processes of dough maturation and fermentation. This led me to begin my consulting journey.

I started consulting and helping pizzerias and restaurants, mainly with their menus, recipes, teaching the employees techniques and leading new pizzerias for a big restaurant group in Madrid.

PRESENT DAY

I recently moved to Buffalo where I offer an array of services to the community...

Pizza Tasting

Pizza Dough Masterclass

Are you passionate about pizza and maybe you have a pizza oven in the backyard but you still haven’t perfected your recipe? I will come to your house with my tools and flour, and I teach you how to make a pizza from A-Z, depending on your level.

Backyard Pizza Party

Italian Dinner

MY SERVICES

Pizzeria Consulting

I expertly craft and fine-tune every aspect of a pizzeria operation. I bring a wealth of experience and knowledge to help improve recipes, streamline processes, optimize kitchen layouts, and enhance customer experiences.

• Concept development.
• Menu and recipe development.
• Employee formation.
• Rescue and Repositioning.

CONTACT ME