At Il Segreto di Pulcinella, his pizzeria in Montesarchio, Bove brings together haute cuisine technique, deep ingredient awareness, and playful storytelling in a menu that is as refined as it is rooted.

Born in 1987 in Maddaloni (Caserta), Bove cut his teeth early in professional kitchens, working alongside his father—then a chef at Le Colonne in Caserta. He trained at the Le Streghe hospitality school in Benevento and honed his culinary skills further at Dolce & Salato, a prominent cooking academy in Maddaloni.

Catering, banquets, and fine dining were his formative worlds—until he encountered the final puzzle piece: pizza. At age 24, he opened his first pizzeria in Montesarchio. Modest in scale (takeaway with 20 seats), it laid the groundwork for his larger, more ambitious project.

In 2023, after more than a decade of development, Bove launched the new Il Segreto di Pulcinella: a bold, 130-seat space (plus 40 outdoors) that channels both his culinary training and his philosophy of pizza as cuisine. “I never stopped studying,” he says. “Today, everything I learned in the kitchen translates directly into pizza.”