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I am a freelance Italian Restaurant, Pizza and Bread Consultant living in Brighton, with the passion of teaching, sharing over 10 years experience in the field.

I work as a consultant, giving support to restaurants and pizzerias from the earliest architectural layout, choice of machinery and operational systems, to menu set up, from product choice to its profitability.
 

I moved to the UK from a small town outside of Naples. At the very beginning of this experience I made the decision to put aside my profession as an architect and focus on my studies/research, in creating and making high digestible dough for bread and pizza.

My predominant idea has always been to raise the classical concept of Neapolitan pizza, starting from its bases, enhancing its characteristics, using selected flours and unusual toppings, creating a new concept of contemporary Neapolitan pizza that is always evolving.

I have won multiple awards during my career. These include National Pizza of the Year 2018 at the National Pizza Awards, PizzAward 2018 in Naples itself, and Best UK Pizza in the World Pizza Champion 2019 held in Parma.

Vegan for choice , I am the Co-founder of Purezza,  internationally recognised brand as the world's first solely plant-based contemporary Neapolitan pizza, which won multiple awards such as Vegan Restaurant of the Year with Vegfest 2019, and Best B2C Experience for our collaboration on Project Plant with Samsung at the Campaign Magazine Awards 2022.

In 2020 I had the chance to be an author and have added many of my exclusive Vegan and pizza recipes on paper in the launch of Purezza’s first recipe book: Purezza Vegan Pizza – Deliciously simple plant-based pizza to make at home.

In my spare time I love music, collecting and playing Vinyls as a DJ, traveling and of course, cooking!