Alongside his brother Federico, a sommelier and head waiter, he has managed the Pergola di Radicondoli since 1998.

Tommaso developed a passion for contemporary pizza through courses at Molino Quaglia, integrating it into the Pergola’s offerings to meet the growing demand for high-quality products and exceptional service.

His daily work revolves around research into flours, dough, and raw materials. As a true Tuscan, he stays connected to his roots by using traditional local recipes passed down through generations. He sources ingredients from local farms and other regions, creating a true farm-to-table experience.

Tommaso offers four distinct dough options, allowing customers to enjoy a tailored tasting journey. His pizzas are baked in a wood-fired oven using oak and other local woods.

In addition to pizza, he crafts bread daily and runs Autoctona, an artisanal bakery and food shop featuring carefully selected national products and high-quality wines and oils.