His journey into the world of pizza began in 2014, when he enrolled in a course with the Italian Pizza Association (API), laying the foundation for a career driven by technique, research, and a deep respect for ingredients.

Alessio’s early development was shaped by key mentors—most notably Stefano Callegari, a pioneer in modern Roman pizza—who helped refine his dough skills and conceptual approach to toppings.

His career took off at Sbanco, one of Rome’s most acclaimed pizzerias, where Alessio became known for his take on contemporary Neapolitan pizza: airy yet structured, with a defined crust and a balanced, digestible dough.

In 2023, Alessio joined San Martino – Pizza & Bolle in the Ostiense neighborhood, shifting his focus to crispy Roman-style pizza, elevated through high-hydration doughs, meticulous rolling techniques, and creative topping combinations. His pizzas stood out for their lightness, flavor, and crunch, redefining a beloved Roman classic.