Although raised with a deep respect for flour and fermentation, Giuseppe initially pursued a different path, studying at the Nautical School in Trapani and working as a sea captain for six years.

In 2011, life led him to Copenhagen, where he rediscovered his passion for baking. Immersing himself in the city’s dynamic food culture, he worked alongside acclaimed chefs, including Christian Puglisi at the celebrated Bæst. There, he honed his craft and developed a deeper understanding of artisanal pizza and natural fermentation.

In 2019, Giuseppe opened Surt in Copenhagen’s Carlsberg Byen district. At Surt, he creates sourdough pizzas inspired by his Sicilian heritage, using organic, seasonal ingredients and a hands-on, waste-conscious approach.

His philosophy celebrates the beauty of fermentation’s unpredictability, crafting each dough with precision and care. Giuseppe continues to evolve the pizza experience while staying rooted in his family’s timeless baking tradition.