His passion for pizza began almost by accident while working as a waiter. Fascinated by the pizzaiolo’s craft, he asked to learn the trade — and never looked back.

At just 18, he stepped behind the counter and started honing his skills, deepening his understanding of dough, fermentation, and toppings. In 2020, a casual conversation among friends led to one of the most meaningful projects of his life: Era Ora Ortigia was born.

The restaurant quickly earned major accolades, including Two Slices from Gambero Rosso (confirmed each year since opening) and the title of Emerging Pizzaiolo of Italy 2022.

At Era Ora, Concetto crafts a wide range of pizza styles: classic Neapolitan contemporary, fried pizza, gluten-free, super crunchy, and soon to come, low-carb pan pizza and multigrain dough. His signature method includes a 36-hour cold fermentation, a pre-ferment-based dough with 75% hydration, using flour from Molino Casillo — rich in wheat germ, fiber, and micronutrients.