I'm Emiliano. My work starts with the dough.

I am a pizza maker and baker, and one of the founders of Tropp in Montepaone, Calabria.

I left my home region and later came back wanting to build something of my own. Tropp opened in a former olive mill, bringing together pizza, baked goods and craft beer.

I like finding out what an ingredient or a familiar recipe can become. Cuzzupozzo, for example, starts from the cuzzupa of local tradition and becomes a bun made to be filled, with its own shape and texture.

A recipe has to fit into everyday work. That is why, when consulting, I also start from the equipment available, the organisation and the skills of the team.