Originally trained in law, Mercuro made a dramatic career shift in his mid-20s to pursue his passion for pizza-making. After intensive studies on dough fermentation and flour science, he opened his first concept, Mani in Pasta, in 2016.

His real breakthrough came in 2018 with the opening of 180g Pizzeria Romana in Rome’s Centocelle district, where he redefined the classic Roman-style pizza through extended fermentations, high hydration, and carefully sourced ingredients.

At 180g, Mercuro champions a pizza that is thin, crisp, and deeply flavourful, while also experimenting with creative formats such as the „Sampietrino” — a tribute to the iconic Roman cobblestone. His approach has earned him numerous recognitions in Italy’s top culinary guides and listings.

In 2024, Jacopo Mercuro was honoured with a Special Award at The Best Pizza Milano for his contributions to the evolution of Roman pizza. He continues to be an ambassador of Roman gastronomic culture, combining craftsmanship, research, and deep respect for tradition in every creation.