RICCARDO DE SILVA

Appointed as a consultant and trainer, I proposed various types of pizza and developed the restaurant’s main dough recipe. In addition to Neapolitan pizza, I introduced other product lines and suggested entertainment activities such as pizza acrobatics. I created multiple menus and initiated the staff training program.
With the possibility of continuing in the role of head pizza chef after the opening, depending on the actual timeline of the project launch.

Returned to work for one of the most renowned pizzerias in Italy and under another master of Neapolitan pizza, I took part in the opening of Gino Sorbillo’s new location in San Pietro(RM). In a fast-paced environment, I helped maintain the high standards typical of the Neapolitan tradition. I also served as second pizza chef at the “La Rinascente” mall, also in the center of Rome.

Appointed as a consultant during the pre-opening phase, I oversaw the initial development of the project. After analyzing operational needs, I proposed various pizza styles and selected the most suitable oven for the concept. I developed the official dough recipe and, in collaboration with international chef Marco Milella (marcomil1980@libero.it /+39 3519344621), trained the staff and created two seasonal menus.

I started as a second pizza chef in a Neapolitan pizzeria in Rome, where I learned to manage various types of dough and preparations. In January 2024, I was assigned to support the opening of the company’s fifth location, successfully completing the task within three months. Once the goals were achieved, I returned to the main location as head pizza chef, introducing new dough types for a wider range of traditional Neapolitan products.

I began my career in one of the most renowned pizzerias in Italy, led by master pizza chef Enzo Coccia. Over three years of intense training and hard work, I had the opportunity to grow under the guidance of master instructor Davide Bruno, completing this first experience with a professional pizza-making diploma.
During this time, I learned to manage every stage of preparation according to the most authentic Neapolitan tradition. I developed strong skills in handling ingredients, refining my technique and precision.