1992 · 2010
I made pizzas from 1992 to 2010. I made them with the passion I put into everything, but I also wanted to understand why one pizza works and another does not.
From 2001 to 2010 I ran Uragano, a takeaway pizzeria in Alghero. Before that came the Bowling in Alghero and then Sassari, from 1992, and Pizzeria La Brezza, from 1994 to 2001.
Between 2003 and 2009, while I owned Uragano, I devoted months of research to raw materials.
I built my own special pizza flour with the Cellino laboratory and the Gruppo Alimentare Sardo, after months of studying flour blends. I was looking for the right strength for a long fermentation, without losing elasticity. The result was the Leader flour.
I travelled across Italy to find a mozzarella with as few preservatives as possible and with the characteristics I wanted. I did the same work on the sauces.
For a whole year I wrote in the monthly trade magazine Qualitaly, about pizza, dough and method. The column opened in the March 2003 issue with an article titled “La pizza: una scienza che nasce dall’arte” (Pizza: a science born from art).
I explained how flours differ by refining, what gluten and enzymes do, and why a long fermentation needs a flour that holds up. The magazine introduced me as a “scientific” pizza maker, the result of painstaking research into raw materials.
Qualitaly
The pizzeria is gone. What I learned there I still use: some things, to turn out well, need their time.
Electricity and gas consulting for businesses, with several suppliers to choose from. In the energy market since 2004, with Pawa since 2022.
EnterMy black and white portraits, with the Leica and natural light.
EnterThe whole road, year by year, from the Bowling in Alghero to today.
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