by Maestro Pizzaiolo Danilo Lupo.
Born in Palermo (Sicily) at age of 16 Danilo started learning the art of Neapolitan pizza from the Giordano family who first brought the Neapolitan style pizza in the city of Treviso (Veneto) in the 60’.
After moving from the Amalfi coast, Danilo becomes Head Pizza Chef and he developed a deep curiosity about different styles of pizzas, using different flours and techniques. a
Danilo moved in Canada in 2012 and started to collaborate with Faema Canada within the teaching program and become head chef at Pizzeria Defina.
Danilo was also awarded for the best traditional pizza international region at pizza expo in Las Vegas in 2013 and in 2016 was awarded pizza expo for pizza in Pan/Roman style.
Danilo started working at Pizzeria Defina and Defina woodfired where is now executive chef (Defina was awarded by Gambero Rosso as best Pizza in Toronto).
Now, his career is only dedicated to consulting and training.
For more info about Pizza School at Culinarium, please send an email at email@example.com