Paolo Cimmino – EX SARTORI – Grade 8.84/10
“I started working in the restaurant at the age of 19 years first as a baker and then as a pizza maker. At 26 I moved to London and started working in Spaccanapoli, Sartoreè and later to Sartori. Soon I will run my own business with Michele, that you already know. My pizza dough has 26 hours of leavening at an environment temperature, using a classic Neapolitan flour: the “00”. Continue reading clicking >