Guided by a deep passion for dough and fermentation, Antonio has spent nearly two decades refining his craft and evolving his style through continuous learning, collaborations with talented artisans, and exchanges with internationally renowned chefs such as Gaggan Anand and Virgilio Martínez Véliz.

What defines Antonio’s approach is his commitment to giving each pizza a distinct identity — balancing creativity with tradition, using high-quality ingredients, and delivering an elevated dining experience with attention to service and detail.

In 2021, Antonio launched Inedito, a second restaurant in the heart of Brescia, housed in a beautifully restored historic space — once home to the city’s first pizzeria. With its minimalist concept, refined interiors, and a team trained in top-tier hospitality, Inedito offers a contemporary reinterpretation of pizza dining.

Antonio’s expertise also extends beyond Italy: he has contributed to opening two pizza restaurants in Sydney and has led workshops and chef training programs in Turkey. His work has been recognized among the world’s best pizzerias.