I am a chef specializing in Italian pizza, using fermentation methods like Biga and Poolish with a 72 - hour proofing process to achieve the perfect crust and airy bubbles. I excel at creating signature pizzas featuring tomato sauce, white pesto, black truffle sauce, and many others. As for pasta, I craft fresh, handmade doughincluding fettuccine, tagliatelle, and various types of ravioli and torte