The project, created by Candace and Charles Nelson in collaboration with Chris and Caroline O’Donnell, showcases Daniele’s personal and deeply rooted take on pizza.

Originally from Naples, Daniele comes from a family where food was more than just sustenance—it was a way of life. His mother worked as a chef, his grandfather was a pastry expert, and his aunt ran a bakery. From the age of 12, he was up before dawn to help with breadmaking, cleaning ovens, and learning the rhythms of fermentation and dough handling—skills that would define his career.

He later honed his craft at the Michelin-starred Le Colonne in Caserta under chef Rosanna Marziale, where he deepened his understanding of Southern Italian cuisine and began fusing tradition with innovation.

Daniele’s journey took a major turn in 2010 when he moved to Los Angeles for a short-term consulting role with Italian restaurants. What was meant to last six months turned into a permanent relocation. Enthralled by the vibrant Californian produce and open-minded culinary scene, he began making pizza at private gatherings, returning to the kind of cooking he had grown up with—warm, welcoming, and made to be shared.

He developed what would become his signature dough: a carefully fermented, slow-rising blend of imported Italian flours. These pizzas quickly attracted attention, including that of actor Chris O’Donnell, who later introduced him to the Nelsons and helped lay the groundwork for Pizzana.

At Pizzana, Daniele merges the soul of Naples with the energy and ingredients of Southern California. His creations are a modern homage to his roots, rooted in tradition but shaped by creativity and place. Since opening its doors in 2017, Pizzana has earned widespread acclaim and a loyal following—cementing Daniele’s role as one of the defining figures of the new wave of artisan pizza in the U.S.