Despite this early connection to pizza, she initially pursued studies in medical biotechnology, where she began to deeply explore the interaction between microorganisms and food. This scientific background made her realize that chemistry and nutrition are closely intertwined.

After university, Tiziana returned to her family’s pizzeria, Il Balcone in Minervino Murge, bringing with her a new perspective rooted in science. Rather than accepting the traditional “this is how it’s always done,” she started to ask questions like why and how dough behaves and how the pizza-making process could be improved.

Her approach is a blend of tradition and innovation, grounded in research and experimentation. She champions the use of less refined flours rich in wheat germ and fiber, educating customers about the benefits of quality ingredients and the science behind them.

Through direct communication with customers and active social media engagement, Tiziana shares every step of her pizza-making process openly. Her goal is to create pizzas that not only satisfy and delight but also nourish the body with wholesome goodness — a quiet revolution at Il Balcone.