B I O

Born in 1972, December 7, Sora (Fr). During my studies at the Hotel Institute "Michelangelo Buonarroti" in Fiuggi, in order to grow, professionally speaking, I began my "apprenticeship" in multiple realities, mainly during the summer period, away from school obligations, already at the age of 16, with particular attention to pizzerias, but above all, in bakeries. From here my experience in the world of baking began. After completing my studies, and having gained various work experiences in the pizza and bakery sector, first as an assistant pizza chef, and then at the counter as the first pizza chef, it is here that the spark, the love and the enthusiasm to open my own business ignited, so in 2004 I gave life to my first pizzeria, with the specialty of pizza in Pala choosing the name "Al Muretto", in a small town in Ciociaria, where I live, Broccostella in the province of Frosinone. After having carried it forward excellently for more than four years, in 2010, I made the decision to open my second business, "Al Solito Posto", with process innovations, and development of highly digestible dough, with refined and innovative techniques, in the city of Sora (Fr). In 2014 there was the opening of my third business "Al Vecchio Asilo", a different project from the first two, which included pizza by the plate with attached seating. During the English: During my entrepreneurial period in the world of catering and pizzerias, I take more in-depth care of the passion for carrying out training activities for future pizza chefs, developing specialized training courses, called "Academy Pizza & Bakery". This is how, from 2016 to 2018, we followed up the "Università del Gusto" training school with the training of many new professional pizza chefs ready to be inserted into the world of work. In 2019, the training school moved headquarters and took the name of Academy Polselli Pizza & Bakery located in the city of Frosinone, the capital of Ciociaria. Thus a collaboration with several food companies was born, but since 2019 I have been part of the historic Molino Polselli with the role of Technical Consultant Baker, based in Arce, in the heart of Ciociaria, with a history behind it, passed down from generation to generation, always attentive to the choice of the best products and with constant attention in the "research and development" field for the creation of new and unique mixes of flours, thus giving life to a very wide choice and freedom to create your own custom product. In recent years I have dedicated myself to improving the technique of pan pizza, to be able to give a gourmet alternative to a type of pizza cooking in the Italian tradition, giving life to the project "Pizza Prò" a ready-made pizza base, just to put in the oven and serve with traditional or gourmet toppings.