Davide Civitiello
Davide Civitiello embodies the essence of Neapolitan pizza: passion, talent, and generosity. A true artisan, he began his journey at just nine years old in the kitchen of Pizzeria Da Gennaro in Naples, where he discovered not just a trade, but a calling. From those early days, his path has been marked by dedication to his craft and a love for tradition.
Over the years, Civitiello’s skill with dough has become his signature. His ability to read, shape, and perfect it reflects both technical mastery and deep intuition. This lifelong pursuit of excellence was recognized in 2013, when he won the prestigious 12th World Pizza Championship “Trofeo Caputo”, earning international acclaim.
Today, Civitiello is more than a celebrated pizza maker. As head pizza chef and brand ambassador for Rossopomodoro, he is an icon of Neapolitan pizza culture, representing its values across Italy and the world. His influence extends beyond the kitchen. Through hands-on training and mentorship, he plays a vital role in preserving and passing on the heritage of true Neapolitan pizza to new generations.
Whether creating a perfect Margherita or teaching the art of dough to aspiring pizzaioli, Davide Civitiello brings heart, humility, and excellence to everything he does.
Find Davide on Instagram: @davidecivitiello
Massimo Riccioli
Chef Massimo Riccioli was born into a family where food was both livelihood and legacy. The son of Franco Riccioli, founder of Rome’s historic Trattoria Riccioli, he grew up immersed in Italian culinary tradition. From an early age, he learned that great cooking begins with deep respect—for ingredients, for heritage, and for those at the table.
As the heir to this legacy, Riccioli has embraced the challenge of reinterpreting the trattoria concept as a refined yet authentic form of dining. He is renowned for his commitment to ingredient quality, personally selecting each product and working closely with producers to ensure freshness and integrity.
Riccioli’s cuisine is shaped by memory and identity, blending Roman influences with his proud Sicilian roots. His dishes reflect a deep connection to tradition, reimagined with creativity and balance. He was a culinary trailblazer in the 1980s, introducing Rome’s first Oyster Bar and changing the way the city approached seafood.
Equally forward-thinking in his ethics, Riccioli champions sustainability, using every part of the product and highlighting underappreciated fish species. His work combines elegance with responsibility, demonstrating that high cuisine and environmental consciousness can go hand in hand.
Over the years, he has led acclaimed kitchens in Rome and abroad, including La Rosetta and The Savoy in London. Today, Chef Riccioli continues to shape Italian gastronomy through his dedication to craft, heritage, and innovation.
Find Massino on Instagram: @chefmassimoriccioli
Viviana Marrocoli
Viviana was born in Naples and grew up among the traditional flavours of her family and her grandmother’s cooking. She attended the Gambero Rosso course in Naples, where she was able to learn from great masters such as Michele Leo, Vincenzo Bacioterracino and chef Francesco Sposito. After various experiences abroad, she returned to Italy to work first in the restaurant kitchens of Lorenzo Cuomo at Re Maurì and Viviana Varese at Alice, then at the end of 2018 in the restaurant kitchen of chef Igles Corelli.
In 2020, after this fabulous experience with Chef Corelli, she was longing to return home, to her native land, to be able to tell the territorial history of her city and the places she had been to. She currently collaborates with Chef Marco Di Martino at the “Taverna dell’Arte” restaurant in Naples.
Find Viviana on Instagram: @vivianamarrocoli
Gennaro Esposito
Gennaro Esposito was born on March 31, 1970, in Vico Equense, a small coastal town rich in culinary tradition. From a young age, he was drawn to the kitchen, inspired by the flavours of his childhood and guided by the teachings of his mother and grandfather. Growing up in a family connected to the land through sharecropping, he developed a deep respect for natural ingredients and the rhythms of the seasons – an understanding that would become the foundation of his cuisine.
After graduating in 1988 from the Hotel Institute Francesco De Gennaro in his hometown, Esposito took his first major step toward a lifelong dream. In 1991, he opened “Torre del Saracino”, a restaurant that would become a landmark of Italian fine dining. A decade later, in 2001, it earned its first Michelin star, followed by a second in 2008. These milestones marked the recognition of a unique culinary voice grounded in tradition and driven by creativity.
Esposito’s culinary philosophy is rooted in memory and enriched by imagination. He draws inspiration from the dishes of his childhood, reinterpreting them with elegance and innovation. His cuisine is a celebration of the land and sea of Campania, where every ingredient is treated with care, and every plate reflects both simplicity and depth.
Today, Gennaro is widely respected not only for his technical mastery but also for his sincerity and ethics in the kitchen. His commitment to seasonality, quality, and the emotional power of food continues to define his work, offering guests dishes that are as heartfelt as they are refined.
Find Gennaro on Instagram: @gennaroesposito_chef
Soha Darwish
Soha Darwish is an Egyptian food writer, culinary consultant and content creator. Soha brings to life easy, hassle-free recipes with bold Middle Eastern flavours, that are inspired by her memories of Alexandria in Egypt, where she was born and raised. After university she found her second home in London, in which she became an active member of the UK Guild of Food Writers; a Great Taste Judge and obtained a Diploma in Food Journalism. She has widely contributed to highly acclaimed lifestyle magazines and newspapers in both the Middle East and in the UK such as Identity magazine, The National newspaper, Delicious magazine and Good Food Magazine.
Soha started her career as s a culinary consultant, she worked on several F&B projects across the Middle East, from creating menus, setting up new culinary concepts to working with famous brands on enhancing their food products.
As a content creator, she cooked in Dubai Expo, Abu Dhabi SIAL and The Specialty Food Fair in London Olympia. She is a brand ambassador and regularly collaborates with renowned brands like Tilda, Cole and Masons, Williams and Sonoma and many more. She was featured in The Evening Standard last Ramadan. They came over to her house in London and shot a beautiful video of her hosting Iftar with her family and friends. She was also a guest on Good Food Podcast recently, talking about her published features and her career aspirations. Soha hosts popular cooking classes in various prestigious cookery schools in London.
Find Soha on Instagram: @sohadarwish_food
Andrea Moio
Andrea’s passion for cooking has fuelled his career for over twenty years. It has led him to travel extensively and experiment with different types of restaurants, giving him the opportunity to fully express himself. He creates dishes that reflect his personality and culinary identity, infusing his passion for traditional cuisine with a modern twist. As well as being the chef at the mozzarella restaurant La Mozzata, where his homemade cheeses are the star of his dishes and creations, Andrea participates in numerous show-cooking events and actively collaborates in the opening of new restaurants.
Find Andrea on Instagram: @chefandreamoio