“Over thirty years have passed since my first experience with the tools I still work with today: the peel, the oven and my hands.”
“Over thirty years have passed since my first experience with the tools I still work with today: the peel, the oven and my hands. “
“Over thirty years have passed since my first experience with the tools I still work with today: the peel, the oven and my hands. “
ABOUT ME
I started working as a pizza chef in 1991 in Crema, in the heart of the Lombardy plains.My family had been running a restaurant in the area for years, so I grew up in the kitchen, experiencing flavours and aromas with curiosity even as a child.
After a few years, I decided to open my own business, which continues to this day under the same name, quite simply B.B. Pizza. It’s here that I create the recipes that I have perfected over the years, inventing different and unique products, among which my original Pizza in Pala stands out.
I don’t stop at what I have already achieved, but I continue to experiment with new combinations, new produce, and new collaborations thanks to which I can make pizza the protagonist at the table.
In 2020, I started a consulting business through which I share my expertise of the arte bianca (the art of working with flour) according to my philosophy, both in Italy and abroad; it’s a world full of emotions, but also values and relentless commitment.
“These hands that have seen and experimented so much, over time, have helped me bring to life my very own concept of pizza: a product that may seem mundane, yet it hides a journey not only of flavours but also of Italian places and traditions. ”
“These hands that have seen and experimented so much, over time, have helped me bring to life my very own concept of pizza: a product that may seem mundane, yet it hides a journey not only of flavours but also of Italian places and traditions.”
MY PIZZA IN PALA
My Pizza in Pala (Peel Pizza) recipe is the result of thorough research aimed at creating an original and unique product. The flours used, pure or blended, capable of producing a rustic and spontaneous result, come from a careful selection and are stone-ground flour, grain flour and Corvino corn flour.
High hydration and working it by hand are other key factors that confer a soft, yet fragrant and crispy dough. Every morning I prepare the dough with my staff: everything I offer comes purely from the craftsmanship I have been practicing for years.
The process of selecting the products for the toppings is just as meticulous. We select local products from Alto Adige to Calabria, with a strong focus on the produce of my area. The cold meats, cheeses and vegetables all come from neighbouring areas, just a few kilometres away, and are rich in the typical flavours of products from the plains.
“A sensation, a memory, an emotion comes to light with every bite: this is what I would like you to discover time and again through what I create. ”
“A sensation, a memory, an emotion comes to light with every bite: this is what I would like you to discover time and again through what I create. ”
THE WORLD OF BB PIZZA
B.B. Pizza was founded in 1995, and since then it has never stopped evolving: through new ideas, new experiments and new challenges.
In my workshop, I make various baked products.
Traditional pizza, soft inside and crispy outside.
Tray-baked pizza, just like the one I remember from my childhood that I used to get from the village bakery.
Bread, which I make for restaurants and bars.
Pizza in Pala, the peel pizza that is my masterpiece.
The original Pizza Sticks, created with classic dough and flavoured in different delicious combinations.
COLLABORATIONS
Over the years, I have formed collaborations and developed projects, sometimes together with others, to create a strong and distinctive Italian quality production, capable of transporting our flavors, and our traditional and unmistakable craftsmanship both inside and, above all, outside our country.
Recently, I have started working as a consultant for tourism facilities, in which food takes on a central role; resorts and high-level accommodation facilities are increasingly looking for new experiences to offer their guests, including culinary ones to enhance their stay through flavor.After all, this is what I would like my pizzas to do: take you by the hand and transport you to faraway lands.
