A Neapolitan pizzaiolo now based in Caserta, he leads the counter at La Bolla in Villa Maria Cristina. He works on light yet structured doughs, precise bakes and carefully selected ingredients. He introduced the “halfboat” and a full chapter of sweet pizzas, alongside solid charitable initiatives.
Born on 28 June 1994 and raised in Secondigliano (Naples) in a family of bakers, he entered the pizzeria world very young: at 15 he took his first steps between bench and oven, then gained experience in Gricignano, Naples and Trentola Ducenta, honing a feel for high-temperature baking. The step up came in Caserta, when he joined La Bolla, the restaurant-pizzeria set in the greenery of Villa Maria Cristina, where he signs off on the doughs and the pizza list.
In Caserta he consolidated a personal hallmark: contemporary doughs seeking lightness without losing substance, close control of temperature and bake time, and a selection of local or carefully sourced products. The result is a pizza aiming for balance—open crumb, tenderness, and a clean bite—aligned with the setting and attentive service.
In 2022 he added the “halfboat” to the menu, a pizza with a partial cornice that breaks the classic “canotto” scheme and opens new dynamics in topping and mouthfeel. The idea pairs with long-maturation doughs and calibrated toppings, underlining the importance of balance between condiments and structure.
His research also embraces the sweet side: at La Bolla he dedicates a menu of sweet pizzas (including takes on Mela Annurca), moving the leavened disc beyond a mere side dessert to become an identity chapter of the offering. This extension—from savoury to sweet—reinforces the idea of pizza as a complete sensory experience.
Alongside technique, he cultivates a civic vocation: he has taken part in charity evenings such as “Un sorriso per la Mensa” in support of Casamicciola’s Mensa del Sorriso, involving chefs, pizzaioli and bartenders from the area. Ten-hands events that strengthen the bond between table and the Caserta community.
Today his work at La Bolla—in the elegant context of Villa Maria Cristina, a short walk from the Royal Palace—stands out for signature doughs, a curated wine and beer list, and a pizza journey that keeps a Neapolitan identity while speaking the Caserta dialect. An approach to contemporaneity built on precise baking, seasonality and narrative coherence on the plate.
