Contact Information
Detailed Information
After my first trip to Italy in 2004 I had noticed that when I ate the pizza all throughout the country I didn’t have the same heavy feeling that I typically associated with Pizza back home in the U.S. As a chef for over 30 years, I decided to investigate this phenomena and the results blew my mind, and thus, led me down this rabbit whole to develop a better pizza to share with all of my family and friends.
