Originally from the island of Procida, Sirabella trained under master Enzo Coccia, a formative experience that gave him a deep understanding of traditional pizza-making techniques and a refined approach to dough and ingredients.

In 2018, he moved to Milan to join Dry, a venue celebrated for its modern and urban concept that blends culinary creativity with mixology. Here, Sirabella brings the soul of Neapolitan pizza to a contemporary setting, creating pizzas that balance familiar Italian flavors with an innovative edge.

His approach is grounded in precision and simplicity. For Sirabella, a great pizza begins with carefully fermented dough, high-quality seasonal ingredients, and perfect baking. Every step, from sourcing to plating, is treated with attention to detail, ensuring that each creation reflects both tradition and thoughtful experimentation.

At Dry Milano, Sirabella continues to explore new ways to honor Italy’s culinary heritage while interpreting it through the lens of modern dining. His work represents a fusion of authenticity and innovation — a style that has made his pizzas a standout in Milan’s vibrant food scene.