Starting as a small takeaway and bakery, BOB quickly evolved into a full dining experience, celebrated for Roberto’s innovative pizza techniques and commitment to local Calabrian ingredients. Known as “Bob,” he trained in northern Italy before returning south to teach at the Italian Pizza School and work in regional kitchens. Roberto views himself as an “assembler of stories,” weaving the narratives of local artisans and farmers into every pizza.

BOB is famous for its 15+ dough varieties, including Roberto’s signature “pizza in caduta,” and a menu focused solely on pizza enjoyed traditionally by hand. The pizzeria has been recognized at The Best Pizza Awards, with Roberto winning Best Pizza Pastry in 2023. Alongside Anna, he also organises BOB FEST, a celebrated festival that highlights Calabria’s culinary heritage and supports cancer research.