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Born in Vercelli, raised in Pavia, after a degree as Agrotechnician, Alberto Campagnolo specializes as Laboratory Technician-Analyst.

This combination led him to take the road as a food technician in the milling industry. The passion for this sector simulates him to deepen firstly the commercial aspect, then the practical aspect on the dough.

Pizza is the word that distinguishes him in the world of dough: since 6 years is one of the master pizza makers of reference for the company Molino Dallagiovanna, that is always present in the trade fairs and required at a national and international level for specific consultancies.

The dough for him has no secrets; his battle horse is the pizza prepared with “biga”.

Born in Vercelli, raised in Pavia, after a degree as Agrotechnician, Alberto Campagnolo specializes as Laboratory Technician-Analyst.

This combination led him to take the road as a food technician in the milling industry. The passion for this sector simulates him to deepen firstly the commercial aspect, then the practical aspect on the dough.

Pizza is the word that distinguishes him in the world of dough: since 6 years is one of the master pizza makers of reference for the company Molino Dallagiovanna, that is always present in the trade fairs and required at a national and international level for specific consultancies.

The dough for him has no secrets; his battle horse is the pizza prepared with “biga”.