Massimiliano Ceccarelli is a true flour artist. With 25 years of love and hard work immersed in dough, he has built his career on the foundation of Roman pizza tradition while embracing a future-oriented approach to every type of dough and cooking method. He’s a pizza maker who never settles — constantly innovating, pushing boundaries, and refusing to compromise when it comes to achieving perfection in texture, balance, flavor, and the sourcing of top-quality ingredients.

But Massimiliano is more than just a pizza master. He’s a renowned instructor and consultant with an international reputation, having earned numerous awards and recognition in the pizza and food business industry. In 2010, he outperformed all competitors and won the World Championship of Acrobatic Pizza in Paris with the Italian National Acrobatic Pizza Team. Then, in 2015, he ranked among the top ten pizza makers in the world at the World Pizza Championship in Parma, competing in the pizza in teglia category — the most Roman of all pizza styles.

Brilliance, passion, perfectionism, and Roman identity are the core ingredients of his career as a pizza maker, entrepreneur, and trainer. His talent hasn’t gone unnoticed: he’s been featured in Italy’s most prestigious culinary guides. His pizzeria “La Tomatina” in Rome was listed in the Gambero Rosso Guide 2006-2007. Later, his Neapolitan-style pizzeria “Pizzeria Lazzaroni” in Rome gained recognition in the Gambero Rosso Guide (2011-2012), L’Espresso, La Repubblica, and Osterie d’Italia 2012 by Slow Food.

In 2021, Massimiliano also provided key consulting for Cooper’s Hawk in Chicago — one of the leading names in high-quality dining in the United States — helping them perfect their Roman-style pizza.

Massimiliano embodies passion, technique, creativity, and perseverance — always striving for continuous improvement. His story and expertise are an inspiration and a guiding light for anyone with the dream of making it big in the world of pizza.