What was your first industry job?
I started working out of necessity and my brother-in-law made me work at a local pizzeria washing dishes and glasses. That was my first step into the industry.
If you weren’t in kitchens, what would you do?
When I was younger, I used to say I wanted to be a magistrate because I found the job fascinating, as I saw it in movies. Growing up in a tough province in southern Italy, I could have ended up taking difficult paths, as it’s hard for young people to succeed when you’re in environments that don’t teach much. If I hadn’t started as a dishwasher, I wouldn’t have discovered pizza.
What industry figure do you most admire, and why?
Anthony Bourdain. He told stories about food, he was a chef and he was very ironic. He showed the world who he truly was.
What’s your pet hate in the kitchen?
Negligence. When people see something that needs attention and either pretend not to notice it or don’t take care to observe properly.
What’s the oddest thing a customer has said to you?
One funny story was when a customer wrote a long complaint saying we were disrespectful because we served a pizza called ‘parmigiana’, but didn’t put Parmesan cheese as the main ingredient. They didn’t realize that ‘parmigiana’ (di melanzane/with aubergines) isn’t the same as Parmesan cheese.
Sum up your cooking style in a single sentence…
My cooking style in the kitchen is about transmitting calm, tranquillity and happiness while doing the work and this reflects in the dishes I prepare.
What’s the worst review you’ve ever had?
I don’t know; I don’t read reviews. Everyone has their own opinion and it can be liked or not. We’re open to constructive criticism; it’s so important for us and it’s constantly monitored, managed, and considered by the team. I try to stay as focused as possible on doing my job rather than paying attention to people’s subjective tastes.
What advice would you give someone starting out in the industry?
Have goals, be curious, humble and especially avoid looking at social media and TV shows. Behind those people, there is a lot of work and many years spent finding a certain balance. So, keep your feet on the ground.
Which single item of kitchen equipment could you not live without?
The pizza oven, of course!
What would you choose to eat for your last meal?
Pasta with tomato sauce.
À la carte or tasting menu?
Tasting menu.
What’s the best meal you’ve ever had in a restaurant?
The tasting menu at Antonino Cannavacciuolo’s Villa Crespi, a three Michelin star restaurant.
What’s your favourite fast food joint?
A hamburger joint.
What’s the dish you wish you’d thought of?
Le 5 stagionature di Parmigiano Reggiano in diverse consistenze e temperature from Massimo Bottura.
MasterChef or Great British Menu?
I don’t follow them closely, but I like Great British Menu. If I have more time, I might follow it more.
What’s the most overrated food?
Sushi, all the way.
You’re restaurant dictator for a day – what would you ban?
Chili oil and all these pointless creams, that don’t add anything to the dish, and they don’t even make sense with the rest of the plate.
Who would your dream dinner party guests be?
Dua Lipa, because she’s very into food and beyond being a great singer, it would be interesting to cook for her. King Charles, who speaks Italian, so we could chat in Italian. And, of course, Anthony Bourdain, again.
What’s your earliest food memory?
Definitely ragù, like my signature pizza Ricordi d’Infanzia (childhood memories), which pays tribute to the ragù my family used to cook in our home when I was a child, especially on Sundays.
Twitter or Instagram?
Instagram, all the way.
What’s the closest you’ve ever come to death?
In a fire at the pizzeria.
Where do you go when you want to let your hair down?
I don’t really relax, haha. But, if I had to, I would go to the pizzeria when no one is around.
What’s your tipple of choice?
Negroni and espresso martini.
What’s your favourite food and drink pairing (the more obscure, the better)?
Lemon gelato with sparkling wine.
What do you consider to be your signature dish?
Either the “Cheesewick” (a mix of cheeses, named in homage to our Chiswick restaurant), or the “Ricordi d’Infanzia” (inspired by my grandmother’s Sunday ragù) — our signature pizzas.