Pizza maker and consultant from Puglia, Tiziana Cappiello bridges science and craftsmanship with her project “La Scienza della Pizza” — a mindful, modern approach where knowledge, nature, and passion converge in living, authentic doughs.
Born in Puglia in 1993, Tiziana Cappiello grew up beside her family’s oven, learning from an early age to respect time, ingredients, and heat. From that tradition, she developed a lifelong passion for flour and fermentation — today transformed into a profession that intertwines science and artistry.
After earning a degree in Medical and Pharmaceutical Biotechnology, she cultivated an analytical mindset that would later shape her philosophy: understanding the process in order to enhance it. From this union of scientific precision and artisanal sensitivity was born “La Scienza della Pizza”, a project that promotes a conscious and contemporary way of interpreting pizza-making — grounded in knowledge, respect for natural timing, and careful ingredient selection.
Today, Cappiello works as a consultant and trainer in the world of arte bianca (the art of dough), collaborating with pizzerias, culinary schools, and companies in Italy and abroad. Fluent in both Italian and English, she brings the culture of Italian pizza beyond national borders, adapting it to different contexts without compromising its essence.
In 2025, she appeared on the Rai TV show “Pizza Girl”, an experience that highlighted the role of women in pizza-making and offered her the opportunity to share her vision — a synthesis of passion, competence, and creativity.
Nature remains her greatest inspiration. In every pizza, she seeks to convey the authenticity and generosity of her homeland, Puglia, through seasonal ingredients and simple gestures. Each dough, scent, and flavor tells a story of land and identity — a celebration of simplicity elevated to an art form.
