After gaining experience in several pizzerias across the capital, in 2017 he began working with renowned pizza maker Gabriele Bonci, with whom he collaborated until 2023.

In 2024, Alessandro opened his own pizzeria, Ruver Teglia Frazionata, where he brings to life the techniques and lessons learned during his years of training. Unlike most Roman pizza-by-the-slice shops that sell by weight, Alessandro chose to price his pizza by the slice.

Each of his creations is guided by three key values: love for raw ingredients, ethics, and sustainability. For him, pizza is more than food—it’s a way to convey an agricultural message rooted in the philosophy of „good, clean, and fair without compromise,” while honoring the work of artisans and small producers.