Born in Bari on February 16, 1993, Michele Volpicella began his culinary journey in 2016 at age 24, working as a dishwasher at “La Baresana,” a well-known trattoria and pizzeria in Bari’s historic center.
Grundingen 3, 0250 Oslo, Norway
His enthusiasm and commitment soon led him to become an assistant pizzaiolo, sparking a deep passion for pizza-making.
In the following years, he worked in several pizzerias across the Bari province before pursuing formal training at the prestigious Dolce & Salato culinary school in Caserta. There, and later at Pizz’art near the Royal Palace of Caserta, he honed his craft under experts like Chef Giuseppe Daddio, Antonio Ferraiuolo, Volodymyr Pyeshkov, and Ciro D’Avanzo.
In 2020, Michele moved to Norway to join Winther Restaurant. Welcomed by owner Siri Winther, he quickly rose to team leader by 2022. Working alongside Michelin-starred chef Bjorn Svensson, he embraced new techniques and creative freedom.
His pizza style blends type 1 and rye flours with a tangy, balanced flavor. Toppings marry Scandinavian and Italian influences, while all cheeses are made in-house. Inspired by texts like Omnia Fermenta and Il Lievito Madre, Michele continues refining his art with knowledge and passion.
