Roberto Di Massa

Born in Ischia in 1977, he runs into pizza for the first time at age 15, with maestro Umberto from the homonymous pizzeria in Ischia; over the years, he follows a long path that leads him to meet prestigious pizza chefs from whom he grasps the secrets of pizza making.

His experience in management of pizzerias starts from his island with a pizzeria-brewery. In 2007 he collaborates with his brothers to the creation of Pizzeria Tonino in Bologna.

Today independent consultant, he cooperates with companies and training associations such as AVPN and Mill companies, consulting and exhibitions in Italy and over 18 countries around the world.