Alessio Muscas is a talented pizzaiolo, known for his ability to range between contemporary Neapolitan and traditional Roman crunchy pizza. His career is distinguished by his dedication to quality ingredients, making him a leading figure in the Italian pizza scene.
Born in 1991, originally from Rome but with Sardinian roots, Alessio Muscas approached the world of pizza in 2014, attending a course at the Italian Pizza Association (API). His training continued under the guidance of masters such as Stefano Callegari, who introduced him to the techniques and secrets of the white art.
The turning point in his career came when he joined the team at Sbanco, a renowned pizzeria in Rome, where Muscas became known for his interpretation of contemporary Neapolitan pizza, characterized by a pronounced crust and a light but crisp texture. During this time, he helps elevate the restaurant's reputation, leading it to rank 29th on the “50 Top Pizza Italia” list.
In 2023, Alessio decided to take on a new challenge, joining San Martino - Pizza & Bolle in Rome's Ostiense district. Here, he focuses on thin, crispy Roman pizza, making innovations in both dough and toppings. His version of contemporary Roman pizza involves high hydration and hand-rolling, giving the final product a unique lightness and fragrance.
In November 2024, Muscas took another step in his career, becoming a partner in Fornace Stella & Muscas in the Marconi area of Rome. This project represents a fusion of contemporary Neapolitan and traditional Roman pizza, offering customers a choice between two different but equally curated styles. The collaboration with the Fornace Stella family marks the beginning of a new entrepreneurial adventure for Alessio, who continues to innovate and offer high-quality products.
