My name is Filippo Pagano, born in Modena, Italy. I have always worked as a pizza maker and doughs are a part of my heritage. My father was a pizza maker, and my grandfather was a baker. In 2019 while was working in Zurich making Neapolitan pizza, I was offered the opportunity to come to New York to open two pizza franchises. From that moment, my journey into large-scale pizza production began. I then went to Calabria to work with Mulino Madre, a company that produces pizzas, freezes them, and sells them to large distribution chains and supermarkets. Four years later, I found myself back in New York working with Brooklynmills in Red Hook, developing and producing pizzas on a large scale. During the Dolce & Salato Fest I will Roman-style pinsa and the base pala.