Pazzo per la pizza
I'm Paride, pizzaiolo and a little bit crazy. This is my story.
Pizza and hospitality have been part of my life since I was young. My parents have run a trattoria for many years. It used to be a pizzeria too, and as a kid I spent a huge amount of time there. Before I was even a teenager, I was already standing at the pizza oven. At first I watched and helped out, then I did more and more on my own. That's how I learned, step by step, how much good dough, temperature, timing and good ingredients matter.
Why Pizza Pazza?
Pazzo means crazy
Anyone who knows me knows where the name comes from. I love being around people and I can't go a minute without a laugh. For me, there's always room for a joke at the oven, and I bring that good mood to every party. Serious about the dough, never too serious about the rest. That's a crazy pizzaiolo.
That love for pizza and Italian food never went away, and the idea of one day doing something with it myself was always there in the back of my mind. With Pizza Pazza, that story continues in a new way. Not in a traditional pizzeria, but at parties and events, where I bake fresh pizzas on the spot and let people enjoy good food and a warm Italian atmosphere. So for me, Pizza Pazza is more than a catering concept. It's something I grew up with and now carry on in my own way.
“Good dough needs time. The oven does the rest.”
ParideHomemade dough
I always make my own dough, and I take my time with it. It rests for a few days before it goes into the oven. That makes it light and easy to digest, so after three slices you still fancy a fourth.
Hot oven
The oven reaches around 450 degrees, and each pizza is ready in 90 seconds, with an airy crust and those typical dark spots. That way I keep up even with a big crowd, and everyone gets their pizza hot.
Coming soon
I'm working on workshops where you learn to make a simple dough, stretch it and top it yourself. For friends, colleagues or family who want to have a go at the oven. Want to join? Let me know already.
Want to meet me at the oven?
The best way to get to know me is to invite me over.