Hi from Graziano!

My passion for leavened doughs began when I was a child: pizza, bread, focaccia… kneading has always been my way of expressing myself. By the age of 18, I was already baking my first Apulian focaccias, starting a journey that would take me further and further.For over five years, I have been dedicating myself enthusiastically to pizza in all its forms — Neapolitan, contemporary, and “in pala” — as well as to artisanal sourdough baking.Today, I knead several times a week, experimenting with techniques and recipes to constantly improve and create authentic flavors that tell the story of my passion.