Rosario Piscopo is completely in love with the dough, all the excellences you can find within the Neapolitan products and the baking in the wood-fired oven, he has been working in a pizzeria since he was just a child. After a long apprenticeship he became an instructor at the School of the True Neapolitan Pizza Association and a consultant for some major operators in the sector. Thanks to his experience he can boast several collaborations in Italy and in Europe Germany, Poland and Greece) and together with the AVPN followed various projects in Poland.
Giovanni Improta, pizza maker, grew up in the family pizzeria founded by his grandfather in 1935, he has remained anchored in traditions without losing sight of innovation, by selecting the local raw materials used for topping and garnishing while continuing his research on the dough. Giovanni is an instructor at the training school of the True Neapolitan Pizza Association (AVPN), and he participated in several important events such as the Salone del Gusto, Cheese and two promotional tours (2013 and 2014) in Brazil. Every year he receive the prestigious award from Il Gambero Rosso’s Guide, the Italian Pizzerias.