Andrea Godi, born in Novoli, Puglia region, revolutionised the Salento pizza scene with his restaurant 400 Gradi, opened in 2014. He honed his skills in Naples: his focus on doughs and raw materials has led him to international recognition, including 64th position in the world ranking 50 Top Pizza 2024.
Born in 1990 in Novoli, Andrea Godi grew up in the family business, where he was introduced to the art of pizza. After training at the hotel-management school and gaining work experience, in 2013 he attended a course of the Verace Pizza Napoletana Association, where he perfected his innate skills.
In 2014, he opened 400 Gradi in Lecce, a small restaurant with 30 seats. His dedication and studies regarding doughs and the use of local raw materials, flours such as those from Molino Quaglia, quickly brought him success. In 2016, his growing popularity prompted him to move the pizzeria to a larger space with a garden and two ovens. As the project continues to grow, he adds gourmet pizzas to the menu in addition to the classic ones, such as Extra Regina DOC and Carbonara.
His projects include Fermenti, an experimental bakery and pastry laboratory, and a new Zurich opening. In the meantime, the chef has bought a masseria with the aim of creating a farm where he can produce his own zero km ingredients.
Thanks to his entrepreneurial vision and passion for quality, he has distinguished himself on the international scene of the sector, achieving 28th place in the 50 Top Pizza Italia 2024 and 64th place in the 50 Top Pizza World ranking.
