Angelo Rumolo, born in 1990, leads Le Grotticelle in Caggiano, Salerno. Starting at his family’s Grotto Pizzeria, he rose to fame after winning the 2014 World Pizza Championship and joining Brigata Agricola. Deeply rooted in the Lucanian Apennines, Angelo blends tradition and innovation, crafting pizzas from ingredients sourced directly from his family’s land and local […]

The Best Chef: Can you tell us about your origins and where you grew up? Antonio Arcieri: I was born in Calabria, in the city of Lamezia Terme, in the 1980s. But before I even turned one year old, my father moved us to the north of Italy because of the economic crisis. We ended […]

Kamil Sohajko and Jacek Pleciński are the chefs and co-founders of the Olio pizzeria chain. Their philosophy is based on transferring their extensive experience from professional kitchens to the realm of pizza, creating unconventional compositions with a Polish touch and an emphasis on high-quality, local ingredients. They aim for their dishes, which combine Polish culinary […]

Francesco Martucci, began his journey in the world of pizza at just ten years old, in his uncle’s pizzeria. From washing dishes to mastering the craft, his journey led him to become the proud owner of I Masanielli – now a beacon of excellence in the world of modern pizza. His story proves that with […]

Born in Rome in 1974, Alessandro Pipero trained at the Hospitality School, focusing on front-of-house service despite his love for fine dining. After early experience at the Hotel St. Regis and managing the dining room at Antonello Colonna’s restaurant in Labico, he opened “Pipero” in Albano Laziale in 2007. In its first year, he was […]

Bartek Kozina is the owner of a unique pizza place in Krakow, where he combines his passion for dough-making with his long-standing experience in the food industry. His dedication to vegetarian-friendly options and local produce highlights his commitment to creating a memorable pizza experience. The Best Chef: What motivated you to start a pizzeria, and […]