GIOVANNI RECCHIA
My name is Giovanni Recchia, I was born in Italy in the month of May in the year 1986..
My career in the world of catering began at the age of 14 as a waiter, alternating it with my studies.
At 17, I made the leap from the living room to the kitchen.
At 22, I opened my own company in Italy, which dealt with catering, weddings, dinners, corporate lunches, and festivals.
In 2019, my marriage ended, and I decided to start a new life, I closed my company and began my career as a pizza chef.
During the lockdown in Italy due to Covid 19 I thought a lot about my future and as soon as I had the chance I left for England to understand if this country could give me what Italy was no longer able to give me, I have lived here in Wales since then.
Given my background as a chef, my pizzas have a particular identity, I like to revisit traditional Italian dishes with a pizza twist.
To make my dough highly digestible, I use techniques that are normally used in bread making, the ferments give the dough aromas, meltability, and giving the final product unique and highly digestible.
My career in the world of catering began at the age of 14 as a waiter, alternating it with my studies.
At 17, I made the leap from the living room to the kitchen.
At 22, I opened my own company in Italy, which dealt with catering, weddings, dinners, corporate lunches, and festivals.
In 2019, my marriage ended, and I decided to start a new life, I closed my company and began my career as a pizza chef.
During the lockdown in Italy due to Covid 19 I thought a lot about my future and as soon as I had the chance I left for England to understand if this country could give me what Italy was no longer able to give me, I have lived here in Wales since then.
Given my background as a chef, my pizzas have a particular identity, I like to revisit traditional Italian dishes with a pizza twist.
To make my dough highly digestible, I use techniques that are normally used in bread making, the ferments give the dough aromas, meltability, and giving the final product unique and highly digestible.
