Who was the first pizzaiolo in the past 25 years to bravely use an innovative idea in the making of dough for pizza?And who was the first to use fresh and seasonal ingredients? Who first enhanced the connection with farmers and soil? Who did redefine the balance between water, flour and yeast so as to make a lighter dough? And who was the first to imagine and create a fine dining future for pizza?

There are people who use their ideas and their passion for their work, to make their innovative vision come true. Not just to surprise or for the sake of coming first, but to give a contribution so that the values they received in the past can be shared in the future.

These people are witnesses of what was good in the past, and spontaneously dedicate their life so that those good products can have a future, creating original and contemporary consumption experiences and products. By doing so, they become role models, and show a charisma that induces others to give variety to the original idea, finding new expressions that enrich the food culture.

It is to these pizzaioli, and to those of the future, that the Almanacco is dedicated. It illustrates the turning point that made them change the world of pizza while making sure that these original pizzas are not overshadowed by soulless copies.