Since moving to Brazil in 2005, he has masterfully blended traditional Neapolitan methods with modern techniques, culminating in the opening of Soffio Pizzeria in Campo Belo.

At Soffio, Branca creates 28-centimeter pizzas known for their long fermentation, high hydration, and light, airy crusts—an elegant fusion of Italian authenticity and Brazilian flair. His pursuit of excellence and creativity has earned him widespread recognition and respect within the pizza community.

Beyond his restaurant, Branca plays a key role in pizza education as coordinator of Pizza Doc courses in Brazil and has provided consultancy to more than fifty pizzerias across the country.

His international reputation continues to grow: in The Best Pizza awards, Branca was ranked 79th in 2023 and climbed to 72nd in 2024—proof of his rising influence on the global stage.