His journey into the world of pizza began just before the Covid pandemic, when he started experimenting with dough in his backyard and sharing the process on social media. His posts quickly resonated with a new generation of pizza lovers, turning followers into a community.

Eager to deepen his skills, Eric traveled to Naples, where he trained under Emiliano Moccia and learned the foundational techniques of true Neapolitan pizza-making. These lessons, combined with his dedication and instinct, laid the groundwork for his own pizzeria.

Today, his oven-fired creations reflect the authenticity of Naples—soft, airy, and made almost entirely with ingredients sourced from Campania. The setting is intimate and friendly, echoing the charm of neighborhood pizzerias, and regularly filled with loyal fans who have followed Eric from Instagram to the table.