In this episode of 500 Pizzas, Pasquale and Johnny travel to Florence, where they meet the innovative pizzaiolo Massimiliano Crocetti. Discover the secret behind his unique dough, his modern approach, and the specialty he’s known for: the artisanal pizza in pala. A must-watch for lovers of craftsmanship and Italian passion.

My passion for pizza continues to grow, my specialization, thanks also to numerous professional courses, increases more and more. So after a few years I decided to share my experience, passion and love for pizza. In 2010 after becoming an Instructor of the Scuola Italiana Pizzaioli I moved to New York and offered my consultancy to open the Ribalta pizzeria and open the headquarters of the Scuola Italiana Pizzaioli in New York.

It' 2010. A year of hard and exciting work that has rightly rewarded me. Ribalta will obtain the license Vera Pizza Napoletana” N. 459. Even today Ribalta’s pizza is considered among the best in the city. (www.ribaltanyc.com)

Back in Italy at Zerozero and still enthusiastic about my work in New York I decide to have another great experience, I move to Seoul South Korea and offer my consultancy to open the pizzeria Vera pizza napoli of the largest Korean food company, SPC. Thanks to my help the pizzeria will obtain the license “Vera Pizza Napoletana” N.436. Back in Italy at my pizzeria Zerozero and still with enthusiasm I decide to open my school, the Basilico Pizza Academy, which after a few years will change its name, due to registration problems in Bivero Pizza Academy (facebook: Bivero Pizza Academy), a great success from the first year, students come from all over the world and many of them ask me for help to open their pizzeria.

I start to travel the world, from Asia to America and the success of my students, their friendship, the cultural, racial, religious difference, opens my mind and pushes me even more to discover new cultures and help people realize their dreams. I currently live in Holland, I am an instructor at De Pizza Academy I do consultancy for new openings, now I want to dedicate myself exclusively to the work of consultant. I have helped to open pizzerias all over the world, my spirit of adaptation and above all my ability to integrate pizza with the ingredients of the nation in which I am is a guarantee for you who are looking for an Italian consultant, but who understands the culinary tastes of another nation. I am registered in the "Vera Pizza Napoletana" register as a Pizzaiolo Verace and I have the license to make The real Neapolitan Pizza.

I am also an expert in Italian cuisine, production of fresh pasta, desserts and first course.

“I owe a significant part of my success to Leonoor Van Baarda. Under her guidance, the Bivero Pizza Academy operated with remarkable professionalism and methodical precision, growing exponentially and attracting students from all over the world. I am deeply grateful for her contribution and the role she played in shaping both my journey and the Academy’s success.”