Davide has always had a deep passion for cooking — a flame that drove him to experiment and grow professionally. His journey began in a professional kitchen, where he discovered his true calling: pizza. He fell in love with Roman-style pizza in teglia, dedicating himself to this specialty through professional training and continuous refinement.

But Rome was too small for his ambition. Driven by the desire to explore new horizons, Davide packed his bags and moved to Canada, thanks to his dual citizenship. In Toronto, he redefined the concept of pizza, winning over the Canadian public. The restaurant where he worked earned the title of “Best Pizza in Town” from the local press — a success that led him to collaborate with a Canadian culinary school, training new pizza makers and launching his teaching career.

Yet, Davide is a globetrotter at heart. His travels across the world have broadened his culinary horizons, allowing him to fuse techniques and influences from different cultures. But in the end, the pull of Rome proved too strong. Returning home, he began working as a consultant for the opening of several restaurants, quickly standing out for his expertise in gourmet pizza. In January 2019, he joined the Pinsa School team as a consultant and instructor for Roman-style pizza in teglia, reinforcing his reputation as a master of pizza.

Since 2019, Davide has collaborated with Di Marco and other top-tier industry players. In 2022, he opened his pizzeria Sette in Vienna, and in 2024, he launched the truffle brand Alvitius. Today, his core business is offering comprehensive consulting services in the restaurant industry — from developing the concept to delivering turnkey venues, including the training of kitchen and front-of-house staff.

And that’s not all. Davide is also a master of fried delicacies, both Roman and beyond. He has perfected the art of innovative breading techniques, customized recipes, and creative plating, bringing a touch of artistry to every dish.