MASSIMOTTAVIO (マッシモッタヴィオ)
Minicucci, from Naples, apprenticed as a pizzaiolo from age 16, came to Japan in 1999 and spent over a decade as head pizzaiolo at Eifukucho's La Piccola Tavola before opening his own restaurant under his own first name. He built his own oven rather than buy one because, in his words, oven-builders only make fixed sizes, and made his deliberately smaller so the cornicione bakes light; he still bakes roughly 100 pizzas a day across a 39-pizza menu.
Why it is here
Minicucci, from Naples, apprenticed as a pizzaiolo from age 16, came to Japan in 1999 and spent over a decade as head pizzaiolo at Eifukucho's La Piccola Tavola before opening his own restaurant under his own first name. He built his own oven rather than buy one because, in his words, oven-builders only make fixed sizes, and made his deliberately smaller so the cornicione bakes light; he still bakes roughly 100 pizzas a day across a 39-pizza menu.