1- Tell me the story of your Pizzeria.

All started from the passion to deliver real Italian food in the UK. Over the years, we won awards for best Italian restaurant in Uk. We are on the Michelin Guide, AA guide and Good Food Guide, the only restaurant in the Midlands.

2- When did you start working in this industry?

I started at the age of 12 in my home town bakery. Here the passion for “arte bianca” started. From the age of 14 I’ve been working in various restaurants/hotels.

3- What do you like the most about your job?

It’s never the same day, there is always something new to learn and to offer to our customers.

4- What does this job mean to you?

It’s a life style
 
5- Which kind of Product do you prepare? Tell me about the dough and the Petra  flours used.

We prepare everything in the house: the sourdough bread, using Petra panettone to feed the mother dough, and then a blend of Petra 9 and Petra Unica; focaccia indiretta with Petra 9 and Unica; grissini with Petra allegra; pizza dough using only Petra Unica; Granpasta for pasta; all sorts of pastry with Allegra; and Petra evolutiva to make a special bread.

6- Describe the two producs (Pizza, pasta dishes, bread, pastry) that are loved by your customers.

Our sourdough bread is so special, started with fermented apple and peach, then feed with Petra Panettone, 65% of hydration and a blend of Petra Unica and Petra 9. Zabaion millefuille with coffee cremeux and gelato.

7- Are the ingredients important to you?

Good ingredients are the key of a successful business. 

8- What differentiates your restaurant/pizzeria/bakery from others.

Passion, dedication, research, connections.

9- Tell me your motto

It doesn’t matter how good you are, be the best you can everyday.