Born in Turin in 1991, Enrico Murdocco founded the Tellia® brand (three shops and a Lab) and the Stonda Pop Delivery project. His Roman-style tray pizzas have held Gambero Rosso’s Tre Rotelle 2021-2025 and earned Two Loaves in the 2022 Pane & Panettieri guide, marking him as one of Italy’s most inventive bakers.
Raised in the Susa Valley, Murdocco bought his first business—Speedy Pizza on Corso Vercelli—at nineteen, experimenting with high-hydration doughs and stone-milled flours.
After stages with masters Renato Bosco and Simone Padoan, plus kitchen experience alongside chef Michelangelo Mammoliti, he launched Tellia® in 2019: Roman pan pizza sold “by weight,” seasonal toppings and an anti-waste supply chain that repurposes Parmigiano rinds and vegetable trimmings. The concept has grown to three outlets and the Tellia Lab (2022), a bakery turning out twelve sourdough breads daily.
His trademark is #CrunchySoftness: airy crumb, crackly crust and gastronomic fillings (Vitello Tonnato, Carbonara, Porchetta). Critics awarded Three Rotelle—Gambero Rosso’s top score—for five straight editions, placing Tellia among Italy’s top five al-taglio pizzerias in 2024.
Both artisanal and experimental, Murdocco unveiled cricket-flour bread in 2023—the first authorised test in Italy—sparking a national debate on novel foods and sustainability.
He simultaneously launched Stonda Pop Delivery (2023), a gourmet round-pizza brand with two locations, multigrain doughs and the double-cooked “Aria Fritta,” delivered via app.
Collaborations range from Levoni (Identità Golose 2023) to flour R&D with Molino Bongiovanni; he teaches workshops on mixed fermentation, low-temperature regeneration and alternative ingredients.
“The future is doughs that speak many languages, but with one root: respect for the grain,” says the pizza-baker, who also co-founded Turin’s Bread Bro collective to promote short-supply-chain bread culture.
