Transform
your products,
your team,
your numbers.

Rome, August 22, 1993. Dual Italian and Canadian citizenship. I didn’t know it yet, but those two roots would come in useful sooner than I imagined.

By 2016 I’d been out of work for a year and a half. Not a graceful choice, a real crisis. I’d studied something completely different, worked as a bartender for a while, and none of it felt like me. I took a year off to figure out who I was, before even trying to figure out what I wanted to do.

I tried everything. Nothing clicked, until one day, almost by accident, I found myself in front of a dough. Super hydrated, soft, full of air. I thought: I need to learn this.

I looked for an online course and ended up at a school with genuinely excellent teachers. That’s where I met my first real mentor: Riccardo Menon, world champion of Roman tray pizza in the ’90s, one of the innovators behind the Roman-style pizza we know today. I found out he had a pizzeria near my house, so mornings I’d be in class, evenings I’d go help out at his pizzeria, without asking for a euro. Even when, after the course ended, he offered to pay me, I still said no.

I didn’t want money. I wanted to learn it the right way.

After that period, I gained experience for a few months at some pizzerias in Rome. But something still felt missing.

At my mother’s urging, I moved for a while to Toronto, staying with my aunt and uncle. Within a few months I learned English. That’s when everything changed.

I was hired by a company that sourced top-quality products from around the world. They wanted to develop a Roman-style tray pizza concept, and despite my limited experience, they put me in charge of building that whole side of the business. A big bet on their part. A launchpad for me, though I lived it with the anxiety of someone who knows they can’t afford to get it wrong.

Within a few months we launched the concept. We became “The Best Pizza in Town” in Toronto.

Not long after, Canada’s number one pizza school called me to teach a course to their students. From student to teacher, within a year.

At the end of 2017 I returned to Italy. My English was nearly fluent by then, and it opened doors with major Italian companies.

My first real consulting job was for a venue near Santa Maria Maggiore, in the heart of Rome. That’s how Di Marco, the company that invented Pinsa Romana, found me. I started out as a simple consultant, traveling the world alongside CEO Alberto Di Marco. At the same time, I started teaching at Pinsa School, founded by Marco Montuori, the man who taught me how to make pinsa.

Since 2019, over 7 years of collaboration, I’ve traveled the world extensively, from the United States to all of Europe, from Asia to Australia. Course after course to specialize in cooking, bread-making, and leavened doughs. Mills visited, master bakers shadowed.

I never stopped being, first and foremost, a student.

In 2024 I launched my own consulting business. I had a name, I had the experience gained traveling the world. Why not try it on my own? I kept the collaborations already underway, but now presented myself as an expert not just in Roman pizza, but in pizza, baked goods, and products across the culinary world.

Over the years I’ve opened several venues. Two in Rome, later sold at a profit. Other projects that never got off the ground. Others still, failed, simply from a lack of experience.

I won’t spin it as all positive: a failure hurts while you’re living through it. But it’s also where I’ve learned more than I ever learned from the successes.

The method I bring to my clients today was born partly from that.

In 2022, during a consulting job in Vienna, I met Alessandro, today one of my two partners at SETTE. Something clicked right away. He came from a completely different world, he was an architect, but he was tired of it and wanted to fully dive into his real passion: pizza. He quit his job.

About a year later, in February 2023, we opened SETTE.

Not just another Roman pizzeria: we took tray pizza, the kind sold by the slice or by weight in Italy, and baked it in a smaller format, served in eight slices. A new hybrid between Roman tray pizza and pinsa.

The first two months were tough. Then word of something genuinely innovative started spreading around the city. Journalists, bloggers, enthusiasts, one after another. In three and a half years we’ve become one of the most-reviewed venues in Austria: over 1,800 reviews, 4.9 on Google. Then in 2025, the first real recognition: 50 Top Pizza, the reference ranking for Italian and international pizzerias, named us an Excellent Pizzeria in Europe, and Falstaff, one of Europe’s leading food and wine guides, awarded us a fork. In 2026 we did it again, still among the excellent ones, this time with two Falstaff forks.

For me, food never stops at a single product. At the end of 2025 I relaunched ALVITIUS, my family’s truffle products brand. In mid-2026 I officially became brand ambassador for AMMORSI, the Roman pinsa franchise born in Frosinone.

Two different worlds, the same core idea: quality is built, not improvised.

I help people who want to open a venue do it the right way, from day one. And I help people who already have one make it genuinely profitable, fixing the numbers, cutting waste, and standardizing the processes and procedures no one had ever written down.

I work on products as much as on numbers: genuine research, new recipes, textures, bakes, kitchen techniques beyond the dough. When needed, I rebuild the menu from scratch, with the same technical care I’ve spent years developing across kitchens and bakeries around the world. But I also work on what happens outside the venue: how to get noticed in a city full of alternatives, how to talk to your customers, on social media, on the menu, at the table, in a tone that’s genuinely yours, not anyone else’s. A perfect product nobody knows about doesn’t pay the rent.

Every situation is different, and I don’t work off a single formula: someone starting from zero needs different things than someone relaunching something that already exists. I’m also an accredited NLP communicator, because before I tell you what to change, I listen. The problem you describe to me on the phone is almost never the real one.

Serious technique, real listening, and the freedom to tell you things as they are.

And for the projects that truly convince me, I’m willing to get involved beyond consulting too.

All of this follows a precise method, one I’ve refined over years of hands-on work: the D’Eramo Method. I’ll walk you through it below, point by point.