Since I left my country, I was focus to spread the idea of the true Italian pizza: traditional (typical from the north of Italy) and Neapolitan. I then came across different pizza styles and I started to study about them, finding a renewed passion for learning something new. My bakery background helped me a lot to do that. When you look at the stories of the things, you suddenly realize that evolution and innovation start from what is possible at a given moment. Same happened everywhere for pizza. Neapolitan pizza was born as an evolution of the piece of bread that bakers were using to check the oven temperature, called piezz. And only after tomato started to be imported from South America to Italy the dish evolved to the actual pizza we know today. This website is born with the idea to share my studies. I believe evolution also depends on networks and this is my way to try to do my part to create a place where people come to take and leave knowledge in order to allow everyone to improve.


Inspired by the Art Nouveau movement (1890 – 1914), I came out with a baking idea that aims to embrace all the new nutritional changes happening in our era, combining them with old traditional recipes.Bake Nouveau is the art of evolving old artisan recipes into modern healthy goods. The bakers who follow this working path are BAKE THEORISTS: they rather use their senses than strictly rules.

To better introduce the concept, I wrote a book, titled “Bake Nouveau”, with few basic ideas to start with and few recipes performed with a flour kit I named “Bake Nouveau kit”.


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