Pizzeria Cotto e Mangiato

My passion for pizza was born 23 years ago, in the family restaurant "La Caraffa" in Casapulla. I started my steps at the age of 13 at the side of a Neapolitan pizza maker and at the age of 16 I was already starting to put the "hands in the dough", stealing the secrets of the white art, as they say "learn the art and put it aside ".
 So, gradually, increasing my experience, I became Primo Pizzaiolo of my restaurant at the age of 16, because as I always say "you never stop learning", I preferred to have further experiences outside the family context thus working in different pizzerias.
 In 2007 I crowned my dream, opening my own business where I have been for the past 11 years, during which I further expanded my experiences by participating in various training courses and competitions at European level, winning, in 2016, the first place in the Neapolitan category thus obtaining also the "Star of merit".
 In 2017 and 2018 I participated in the world championships, which took place in the magical Las Vegas (USA), confronting me with the great masters of Neapolitan pizza. This wonderful experience allowed me to meet fantastic colleagues and learn new secrets from the world of the white arts.
 Finally, in 2018, I reached a new goal, namely to become Master Pizzai by attending the master's degree at Davide Palladinelli's Academy.
 Making you a participant in my work, I inform you that my dough has a maturation that goes from 24 to 48 hours, so as to make your pizza more digestible and, at the same time, lighter.
 I conclude by thanking you all for the trust you place in me and wishing you "Good pizza to all".