Born in Irpinia, Giuseppe began his career in a humble rosticceria-pizzeria, serving locals everything from wallet pizzas to crocchè on the go. But it was in 2016 that he revolutionized Avellino’s pizza scene, opening a place where pizza wasn’t just dinner — it was dining. He introduced long-fermented doughs, gourmet toppings, and a new attention to digestibility, making Daniele Gourmet a destination for refined, modern pizza lovers.

One of Giuseppe’s most emotional creations is the “Anna Daniele”, a thick, rustic pizza baked nel ruoto (in a traditional round pan), dedicated to his grandmother. Made with four varieties of Campanian tomatoes, wild garlic, oregano, and EVO oil, it is a heartfelt tribute to her cooking — and to the memories that shaped him. This dish is more than food: it’s nostalgia served hot.

His dough, made with type 2 flour and dry yeast, is deeply flavorful, structured, and balanced — the perfect base for pizzas that mix local ingredients with surprising pairings: violet potatoes, pancetta, tuna, nduja, buffalo stracciatella, or seasonal vegetables.

Giuseppe also leads the charge for gluten-free excellence, offering dedicated monthly dinners and a gluten-free pizza as carefully crafted as any on his regular menu.