"Sasa's coming, get these seats ready!".
I still hear the voices of my father and mother inside their fryer - pizzeria in Naples.
All of us children grew up in the family shop to help out our parents. I started as a child as a kitchen boy, but I really didn't like it, so much so that my father was forced to tie me to the workbench and he was very clear about it: if I wanted to become a pizza chef I had to do that process and learn to do everything.
This was the rule, it also applied to me. Shortly after, however, I moved from the kitchen to the pizzeria as a baker's assistant and I grew up there! Finally I too became a man of the family and I already knew I was passing on the value of our tradition in the work I did with my hands every day.
Ours is not a job, it is a destiny, it is an inheritance received as a gift without many smiles and caresses. Now that I felt grown up, I needed to make it on my own.

I work as a pizza chef around Italy and abroad and eventually return to Naples, where I open my first pizzeria facing each other. It was up to me to teach my children the trade. About ten years ago I moved to Milan and I met Raffaele Cantalice, a restaurateur who believes in me, in my professionalism and in my great experience. Our collaboration has never stopped and has made it possible today to open a place that bears my name, as a sign of gratitude for a job done with love and passion throughout my life. I didn't just limit myself to making pizza better than my father or my grandfather, but I experimented, studied and developed new ideas such as the dough with 48 hours of leavening, the different stone-ground flours, wholemeal and multi-grain, yeasts natural, the chariot and cooking in the ancient wheel.
Even today in my laboratory I prefer to be alone, to keep my little secrets. I haven't stopped yet, because this is my life, it's my story and I carry it proudly in my hands, like a precious jewel to be preserved.

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Savior

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