once upon a time in venice...
I started working when I was 14 as a waiter at "Antica Trattoria Pizzeria" in Camponogara. There I met my first love: she was soft and white... One night, when no one was watching me, she let me touch her. I still remember that moment, my hand was shaking like 'an addict' when I tried to grab one and squeeze it. She didn't complain, she liked me, and I fell in love with her, the soft, white and bouncy Pizza dough! The next day I asked if I could work in the kitchen. Before I knew it, I got a job as a third pizzaiolo. During the week, at school, I couldn't wait to get back into the Pizzeria. After long hours working and practising my skills my knowledge improved. Hand stretch became easy, and I learned the secret for the best home-made dough. Many years later I moved and studied Literature and Psychology at Uni but all I could think about was my dedication of making my pizza masterpiece. One late night after a few beers, my good friends Chef Matteo alias Viee, Daniele and I, decided to open a pizza shop called Pizza Express. Although the logo and stickers on the frontage were quite ugly, the pizza was amazing and bursting with flavours. We never disappointed our customers. Three years later we chose different paths, different careers, and different dreams to open new chapters of our lives. After all the study and hard work, I finally decided it was time to see other parts of the world, so I travelled to Australia. I would've never thought I was going to live in a small town like Denmark. I got offered a job as the Head Pizza Chef in Boston Brewing & co and worked there for around 6 years. That was where I met my partner and started a family. Busselton is where we decided to then make our livelihoods. After making pizzas for 4 different places here in Busselton I got offered a job as the head Pizza chef in 2 different places! As family comes first, I chose the one that was closer to home as our second baby had just arrived. I couldn't have chosen a better place to work than 'Shelter Brewing & Co' at the Busselton jetty, it had a nice view and nice people to work with. I couldn't ask for more. One day I heard about the Origin's Market at the beginning of the Pandemic, I went to check it out and that was it...! Our dreams come true! There is local fresh produce, fine ingredients and sustainability all seasoned with love. This is going to be my best recipe. The recipe that I will pass onto my kids and to the future generations ahead of us. Come and meet us at the Origin’s Market. I would love to show you what a real woodfire Italian pizza is, including how it's made. After 20 years of making Pizzas, error after error, I learnt from my mistakes, and there is nothing better than putting good quality ingredients into the 72hr fermented dough. Give us a call to make sure that we've got some left, as we quite often sell out, as my hand can only roll and stretch so much in one day. See you soon! Ciao!
