His journey into the world of pizza began not behind the oven, but in the dining room—working as a waiter at the renowned Antico Borgo restaurant. But it wasn’t long before the fire of the pizzeria drew him in. Under the mentorship of master pizzaiolo Gerardo Giordano, Angioletto honed his craft in the rich traditions of Neapolitan pizza.

At just 24, in 2007, Angioletto opened ‘O Sarracin, his first pizzeria, bringing the iconic pizza a ruota di carro—a large, thin, blistered, and beautifully charred Neapolitan pie—to his hometown. It was an immediate success. What began as a small takeaway shop quickly grew into a local culinary landmark, with dine-in service added to meet soaring demand.

In 2015, he launched his signature reinterpretations of the Neapolitan classics—“Margherita Style” and “Marinara Style”—in tribute to the legendary ruota di carro pizzas made famous by Antica Pizzeria da Michele. These bold yet traditional pies reflect Angioletto’s dedication to keeping Naples’ pizza heritage alive, while constantly innovating.