When you are ten years old in the pizza sector, you know that what you do has become something more than just a ” job”. It has been more than ten years of practice, of tests, of experiments. Of sacrifices, too: night after night, in those few square meters in which my work takes place, between the red-hot mouth of the oven, the rough and gentle gesture of kneading, the trajectories of the shovel, the whiteness of the flours.
Customer requests, the desire to fulfill them. Anticipating them: to propose the very pizza that they would not have been able to ask for.