20/10/2020
Roberto Takes pizza seriously. Born and raised amongst The hills of Toscana, Roberto discovered the art of pizza while giving a hand at his cousin’s pizza place in Prato, a little village just outside of Florence.
If as kid Robby dreamed on being the next Rocky Marciano, time has shown him his hands were not made for punches, but delicate caresses in dough balls.
At age 21, disappointing his coach, Robby decides to hang his gloves, and “metere la mano nella pasta”. With the little experience he acquired from his early aged summer nights with his Cousin, he decided to move to London for a new challenge.
Taking advantage of the Italian stereotypes, Roberto has quickly landed jobs in some of London’s most successful Pizzerias, where he took his time to immerse himself into the art of pizza.
Roberto never stops testing new blends, flavors, textures. He claims leaving Italy on an early wage was essential to develop his style, he calls New-Neapolitan pizza, where while a full worshipper of the Italian tradition, he sees that tradition itself is like making bread, a living ever changing culture, that the more it gets worked, the better it feels.
Roberto is the head and soul of Cork and Crust, a collaboration project with 111 Vinhos, where every week guests are welcome to jump into this universe and understand the complexity of pizza, ingredients, timings, and care, from the traditional sets to likely blasphemy combinations.
