Surrounded by the traditions of Neapolitan cuisine, he quickly became fascinated by the science behind dough and fermentation. This led him to pursue formal training in food science, including studies at ALMA, the International School of Italian Cuisine. His scientific and precise approach earned him a reputation as a leading innovator in the world of contemporary pizza.

Bonetta’s commitment to research and technical mastery has shaped his unique style—characterised by light, highly digestible doughs and an experimental use of ingredients.

In October 2024, his dedication was recognised with The Best Pizza Science Award at The Best Pizza Awards, a testament to his pioneering role in modern pizza-making. He also received acclaim from major guides and industry professionals.

Today, Bonetta operates a celebrated venue in Pozzuoli, where he continues to push the boundaries of pizza through constant experimentation. In addition to his restaurant work, he teaches at the National Pizza DOC Academy and collaborates with chefs across Europe to refine and elevate pizza’s culinary status.