Pizza chef behind Maiori in the courtyard of Palazzo Doglio (Cagliari) and its seasonal spin-off in Villasimius. His work centers on a contemporary Neapolitan-style base, with a strong focus on dough management and the pizza–cocktail pairing as part of the experience.
Born in Villaricca (Metropolitan City of Naples), Emanuele Riemma approached the pizza world with an already disciplined mindset: before dough, there was competitive sport, including a background in taekwondo. In interviews he has described the switch to food as a decisive change of direction, shaped by time abroad and later reinforced by a move to Sardinia.
A key step comes in Australia, where he encounters a fast-growing pizza scene and begins refining his technical approach. Back in Campania, he continues to tighten his craft—especially around dough consistency—until he formalizes what he calls the “Metodo Riemma”: the dough ball at the center, tight control of fermentation and maturation, and a service rhythm built for steadiness without flattening expression.
The defining chapter is Cagliari, inside the courtyard of Palazzo Doglio, where Maiori opens (2021): a contemporary Neapolitan-style round pizza built on a dialogue between Campanian references and Sardinian ingredients. The format is designed so the drink side isn’t an add-on: the pairing with cocktails is part of the table’s itinerary, conceived to move in parallel with the food.
In summer, the project extends to Villasimius with a seasonal spin-off—an identity shift in setting rather than in method—bringing the same dough signature and topping logic to a different pace and audience, while keeping the axis on product clarity and balance.
On the recognition side, Maiori appears in specialist guides and rankings dedicated to contemporary pizza and author-driven beverage programs, strengthening its profile within the Italian pizza landscape.
