Born in 1995 in Cetraro (Calabria), Danilo Brunetti is a pizzaiolo whose craft blends technique, curiosity, and deep Mediterranean roots. After his beginnings in the family restaurant and an important chapter at Marghe, he is now Executive Chef at Giolina in Milan — a pizzeria awarded Two Slices by Gambero Rosso and ranked among Italy’s best by The Best Pizza Awards.
Hailing from Cetraro, a small town on Calabria’s Tyrrhenian coast, Danilo Brunetti grew up surrounded by the scent of the sea and freshly baked dough from his family’s restaurant. Following in his father’s footsteps, he discovered early on that pizza would become both his language and his craft — the purest expression of his creativity.
Driven by an insatiable desire to improve, he dedicated his early years to studying flours, fermentation, and baking techniques. In 2017, he moved to Milan, joining the team at Marghe, a pizzeria that became a training ground for his growth. Here he refined his method, developing an approach that balances technical precision and artisanal sensibility, with a focus on lightness, digestibility, and clean, balanced flavors.
In 2019, Brunetti began a new chapter as Executive Chef at Giolina, where he has since shaped a contemporary interpretation of Neapolitan-style pizza. His vision emphasizes refined doughs, top-quality ingredients, and thoughtful simplicity. Under his guidance, Giolina earned Two Slices from Gambero Rosso and reached the 32nd position in The Best Pizza Awards, solidifying its place among Italy’s most respected pizzerias.
For Brunetti, pizza is a living product — constantly evolving, shaped by territory, seasonality, and memory. The sea of his childhood and the urban rhythm of Milan merge in his work, creating a personal and modern style where tradition and innovation coexist in harmony.
Quiet yet determined, Brunetti continues to experiment and study, staying true to the curiosity that first led him away from Calabria. Today, he stands among the most promising names in Italy’s new generation of pizzaioli, bringing precision, identity, and authenticity to the art of pizza.
