Pizzaiolo at Fimmina Pizzeria in Paris (9th arrondissement), Davide Luca crafts pizzas rooted in Italian culture with a strong focus on dough technique, seasonality and personal storytelling. His work reflects a balance between craftsmanship, memory and contemporary sensibility.
Davide Luca is an Italian pizzaiolo whose professional path has developed between his native country and the international food scene. His background is grounded in artisanal pizza culture, with particular attention to dough fermentation, flour selection and ingredient balance.
Today, he is the pizzaiolo and culinary lead at Fimmina Pizzeria, located on Rue Laffitte in Paris’s 9th arrondissement, where he brings an Italian perspective to a cosmopolitan context. The project reflects a personal vision in which pizza becomes a vehicle for identity, emotion and cultural dialogue.
At Fimmina, Luca works with long-fermentation doughs and carefully sourced ingredients, combining references to Neapolitan pizza with broader Mediterranean influences. The menu develops around pizzas that tell personal stories, often dedicated to significant female figures, reinforcing the narrative dimension behind each creation.
His work has drawn attention from the gastronomic press and the local Parisian audience, positioning Fimmina as a destination for contemporary Italian pizza in the French capital. Through collaborations and participation in industry events, Luca continues to engage in dialogue with the international pizza community.
Davide Luca’s philosophy is based on the idea that pizza is not merely a product, but a form of expression shaped by technique, territory and lived experience. Precision in dough-making, respect for raw ingredients and clarity of flavour define a style that is both personal and recognisable.
