Born in 1990, Godi grew up surrounded by the world of pizza, helping out in his family’s business from a young age. After completing his studies at a hospitality school, he decided to sharpen his craft and attended a professional course through the Verace Pizza Napoletana Association in Naples. There, he refined his technique and deepened his understanding of the traditional Neapolitan approach.

Back in Lecce, he opened a modest 30-seat restaurant. From the start, his focus was clear: create high-quality pizzas using thoughtfully selected ingredients—many of them local—and carefully studied doughs, sometimes using specialty flours like those from Molino Quaglia. As the restaurant’s popularity grew, he expanded to a larger venue in 2016, adding a garden and dual ovens to meet increasing demand.

Over time, the menu evolved to include a mix of classic and more inventive pizzas—dishes like the Extra Regina DOC and a reinterpretation of carbonara on a pizza base exemplify his creative flair.

Beyond 400 Gradi, Andrea has developed several parallel ventures. These include Fermenti, a research-focused lab that blends baking and pastry experimentation, and plans for new openings abroad, including one in Zurich. He’s also invested in a traditional masseria (farmhouse), where he aims to cultivate ingredients for his kitchen—an effort to shorten the supply chain and control quality from field to plate.

Through passion, dedication, and an entrepreneurial spirit, Andrea Godi has established himself as a key figure in the contemporary Italian pizza movement, always rooted in tradition but unafraid to innovate.