Majstor pizzaiolo Massimo Quaglia

“I was born in 1975 in Este, near Padua. Right after my studies, I started working and studying in the family bakery “PANEQUAGLIA”, where I am currently responsible for the production of leavened breads and desserts. In addition to the family bakery, my training took place in the laboratory-school of Petra Molino Quaglia, where I started learning bread and pastry baking techniques in 2000. I did an internship with the greatest Italian bakers and pastry chefs, and became a specialist in natural leavened dough, using “lievito madre” or the sourdough starter in bread, cakes and pizza.

For 2 years now I have been teaching “traditional and modern bread baking” at the “Accademia del pane” of Petra Molino Quaglia and I am engaged in consulting for making bread and leavened desserts.

In the family pizzeria “Mama”, which I run with my brothers, in Lendinara near Rovigo, five years ago we started making gourmet pizzas with highly hydrated dough and toppings specially designed by the chef. Our offer proved to be very successful and soon we started receiving awards from the best pizza guide in Italy: “50 top pizza”. Other relevant guides from that sector also write about us, from which we also received numerous awards”.