Born in 1990, Angelo Rumolo leads Le Grotticelle, a restaurant and pizzeria nestled in the hills of Caggiano, Salerno. His journey began in the family’s original spot, Grotto Pizzeria, before rising to prominence by winning the World Pizza Championship in 2014 and joining Gabriele Bonci’s Brigata Agricola.

Deeply connected to the Lucanian Apennines, Angelo balances his craft between the kitchen and the family’s agricultural business, sourcing many of his ingredients directly from their land.

Rumolo’s pizzas tell stories of earth and heritage—he blends peasant tradition with contemporary insight. “I express who I am and where I come from through pizza,” he says. Raised by a family of farmers and shepherds, his creations are rooted in generational memory yet shaped by ongoing evolution.

His Foraging line features wild herbs, edible flowers, and mountain tubers, all hand-picked from the terrain surrounding Caggiano. A standout is the Zammedda, topped with a slow-cooked tomato sauce using five local varieties, simmered until their skins dissolve, finished with grated pecorino. For Rumolo, innovation isn’t change for its own sake—it’s tradition, reimagined.