About

Conte Cucina is about one simple thing, to be true to the old ways.
I am a first generation American Italian with Parents from Naples and Piemonte Italy. I grew up in the Hospitality Industry and was trained from childhood in traditional Italian cooking techniques by my parents and family, many of which spent their adult lives in the restaurant industry both here in America and in Italy. I am a ServSafe Certified Food Protection Manager for over 25 years. Over the decades, I have worked as a Private Chef, Caterer and owned a small Trattoria. With great pride I will say I am about the traditions taught to me, and I am from the old school.

I studied in Italy to be a Pizzaiolo (Neapolitan Pizza Maker). I am a graduate of the Associazione Verace Pizza Napoletana Scuola (AVPN – Association of Real Neapolitan Pizza School) in Naples, Italy. The AVPN organization and school is also a United Nations recognized Cultural Center (UNESCO). The AVPN org is responsible for establishing the International Guidelines and attaining the EU TSG (Traditional Specialities Guaranteed) status for Neapolitan Pizza that today is recognized word wide. While in Italy, I also studied other pasta techniques for Focaccia, Breads, Pasta and Cheese making. I have also studied Roman Al Taglio and Pala Styles of Pizza Making with Roman World Champion Pizza Chef Massimiliano Saieva.

Although I have been doing many of these things since childhood, it was one of the great experiences of my lifetime being taught so much more by these true Italian masters of the crafts.

While studying in Italy, I finalized the focaccia/pizza concept I now make that blends all my influencers.