Founder of Sestogusto in central Turin and Massimiliano Prete Lab in Saluzzo (CN), he is celebrated as one of Italy’s most awarded dough masters. His gourmet pizzas—light, balanced, and deeply expressive—are the result of continuous experimentation, precision, and the use of sourdough and his own evolutionary wheat.

In 2023, he was ranked 23rd in the world by The Best Pizza Awards, a recognition that crowns years of dedication to quality and innovation. His philosophy reflects his craft: Patience. Precision. Poetry.

Massimiliano is also a respected educator and consultant, collaborating with leading culinary institutions and chefs across Italy and beyond.