Amedeo Ruggiero carries his Neapolitan roots straight into the kitchen of 081 Pizzeria. A master of dough, technique, and flavor, he transforms simple ingredients into bold, unforgettable pizzas. His precision, creativity, and passion ensure that every pizza tells a story, turning every slice into a memorable moment for everyone at the table.

Naples-born Andrea Asciuti brought the soul of his hometown to London with 081 Pizzeria. What started as a lockdown pop-up in Peckham quickly became a celebrated destination, known for authentic Neapolitan pizzas made with naturally fermented dough and seasonal ingredients. Andrea’s vision goes beyond pizza. He creates a space where culture, music, and community come together, making every visit a full experience.

Francesco Pone, a proud Neapolitan, discovered his passion for pizza as a teenager in Naples, learning from one of the city’s top pizzaiolos. Now based in Zurich, he brings authentic Neapolitan flavors to Da Pone, a restaurant he co-founded with friends. Known for its relaxed atmosphere and personal service, Da Pone has been ranked 97th in the "100 Top Pizza World 2025" and named the Top Pizzeria in Switzerland. Guests rave about Francesco’s pizzas, calling them unforgettable.

Antonio Cavoto, from San Marco dei Cavoti near Naples, discovered his love for pizza at 13 while baking alongside his father. After earning a degree in civil engineering, he followed his true passion and moved to Amsterdam, where he became co-owner of Mangia Pizza. Blending creativity with precision, Antonio applies the logic of engineering to perfect his dough: crispy, airy, and unmistakably Neapolitan.

Ivan Musto, a Neapolitan pizzaiolo based in Barcelona, is the co-founder of Punta, a contemporary pizzeria celebrating modern Italian flavor. Named “Best Independent Pizzeria in Spain,” Punta honors two golden rules: the ingredient is king, and nonna’s recipe is the law. Playful, bold, and unmistakably Neapolitan, Punta brings the true spirit of Naples to the heart of Barcelona.

Andrea Lecca, named “Best Pizzaiolo in Spain 2024,” crafts pizzas with flawless precision. His dough strikes the perfect balance. Soft and airy inside, crisp underneath, creating a truly irresistible bite.

Jessica Vivo, a Neapolitan pizzaiola at MaryRose Pizzeria–Friggitoria, she combines tradition with creativity, earning a place among the “50 Top Eccellenze d’Italia 2024.” Her work reflects true Neapolitan passion, bringing the vibrant spirit of Naples to every pizza she makes.

Partenope 081 brings the true taste of Naples to the heart of Berlin’s Friedrichshain. Named after the mythical mermaid who founded Naples, the restaurant combines warmth, authenticity, and flavor. Using fresh, organic ingredients from the Neapolitan countryside, each dish captures the essence of southern Italy: vivid, welcoming, and unforgettable.

Emanuele Esposito was born into a pizza-loving family, discovering his passion at a young age. After years of travel and experimentation, he mastered the art of contemporary Neapolitan pizza, balancing tradition and innovation. In Zurich, his creations have become a beloved part of the city’s culinary scene.

Gennaro Maisto, Head Chef of The Pizza Show and a proud Neapolitan, has devoted his life to food. After years of experience (including eight at A Volo in Amsterdam’s Jordaan) he blends traditional Neapolitan flavors with his own creative touch, crafting dishes that are both authentic and unforgettable.

Aniello Maddaloni, a pizza-loving chef from a small village near Naples, turned his childhood passion into a lifelong craft. After gaining international recognition, he chose to follow his dream of owning a pizzeria. Today, he proudly runs ANIMA in Ibiza’s Playa d’en Bossa, serving pizzas straight from the heart of Naples.

Marco Greco, born in Puglia, discovered his passion for pizza at just 15. After 15 years, eight countries, and numerous restaurant ventures, he’s become a versatile food consultant and Executive Pizza Chef at Ceppi’s Trattoria in Amsterdam, sharing his expertise through every slice.

Carlo Capone, Head Chef at Pazzi Amsterdam, discovered his love for cooking in his grandmother’s kitchen in Salerno. Since 2010, he’s been perfecting wood-fired pizzas made with seasonal ingredients like Pomodoro del Sarno and Fior di Latte, bringing the warmth and authenticity of Italy to every dish.

Gabri Santorini, a true visionary in pizza-making, has shaped Vincenzo’s from the start as both dough master and executive chef. Based in The Hague, he crafts pizzas that combine skill, passion, and unforgettable flavor.

Alessandro Avallone, Head Pizzaiolo at Da Michele Roma, has been passionate about pizza since childhood. Known for his skill and flair, he crafts mouthwatering pizzas while delighting diners with his mesmerizing pizza-dancing performances.

Elio Barbone, Executive Pizza Chef at L'Antica Pizzeria da Michele, comes from a family with three generations of pizza tradition. After gaining experience in Italy, Morocco, the USA, France, and England, he now leads Pizzeria Pellone in London, serving authentic Neapolitan pizzas with skill and flair.

Salvo Nonnato, founder of Mani in Pasta in Palermo, brings Neapolitan pizza tradition to life with passion and skill. Celebrated for his authentic flavors, he has also served as head chef at the Festival di Sanremo, earning acclaim for his dedication to the craft.

Sergio Dell'Annunziata, straight from Naples, is the maestro behind the iconic Donna Sofia. As a guest chef, he brings authentic Neapolitan tradition and passion to every pizza he makes.