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About MONTEBELLO PIZZA E CUCINA

Chef and Pizza Maker
Born in Ferrara in 1994, the son of a restaurateur, he enrolled in the Ferrara hotel school.
During his studies, he participated in international competitions and completed internships in leading restaurants and hotels in Italy.
After completing hotel school in 2014, he enrolled in Alma, the international academy of Italian cuisine in Colorno, headed by Gualtiero Marchesi. With the school, he worked at chef Bernard Fournier's Michelin-starred restaurant La Candida in Campione d'Italia, where he learned Japanese and French recipes and techniques, particularly foie gras preparation.
After graduating from Alma, he moved to Parma, where he earned a degree in Culinary Nutrition. There, he studied and experimented with combining cuisine and nutrition to create balanced and healthy dishes. In 2016, he continued his stay in Parma, working at L'Alba del Borgo in Fidenza. At the same time, he enrolled in the Faculty of Gastronomic Sciences in Parma. In 2017, he attended several bread-making and pizza-making courses, mastering the use of sourdough starters and dough mixes like Biga and Polish, which he later adapted to pizzerias.
In 2017, he and his family decided to expand the family business, which had been open since 1991. Thus, MONTEBELLO PIZZA&CUCINA was born.