Giuseppe Oliva, born in Alcamo, Sicily, is a pizzaiolo and the founder of SURT in Copenhagen, where he presents naturally leavened pizza rooted in his heritage and a deeply artisanal approach to flavor.
Giuseppe Oliva was born in Alcamo (Trapani) on January 20, 1986, into a family with a long-standing tradition in breadmaking. He grew up surrounded by the aromas of freshly baked loaves, watching his father tend the wood-fired oven and working with flour and grain — gestures passed down through generations.
Despite his family background, Giuseppe initially chose a different path. After attending the nautical institute in Trapani, he worked for several years as an officer on merchant and passenger ships. It was only after six years at sea that his arrival in Copenhagen in 2011 rekindled the passion that had shaped his childhood.
In Denmark, he rediscovered his vocation. He returned to doughs, sourdough and fermentation, working in some of the city’s most popular pizzerias. His sensitivity for natural leavening and his inherited knowledge of sourdough soon led him to collaborate with chef Christian Puglisi at a pivotal moment — the launch of the pizza project that would later become Bæst.
Through that experience, Oliva developed a vision of pizza as pure craftsmanship: long fermentation, careful selection of ingredients, natural processes, and an approach anchored in seasonality and sustainability.
In December 2019 he founded SURT, in the Carlsberg Byen district of Copenhagen, a former industrial area now transformed into a creative hub. The name “Surt,” meaning “acid” in Danish, captures his philosophy: long-fermented dough, assertive flavors, and a focus on sourdough, natural fermentation, and responsible sourcing — combining organic local ingredients with select Italian products.
Today, Oliva continues to refine and evolve his pizza, shaped by his Sicilian heritage, international experience, and ongoing research into grains, leavening and fermentation. His work represents the meeting point between ancient family know-how and contemporary Nordic sensibilities.
