Massimiliano does not like to call himself a pizza maker, but a leavenist, because the doughs are the real flagship of his culinary proposal and the peculiarity that makes his "contemporary pizzas" different from all the others. The professional career of Massimiliano Prete starts very early, at the age of 15, when he leaves the homeland, Puglia, to Asti, where he works for years in a typical Neapolitan pizzeria and then in Saluzzo as a pizza maker and pastry chef. Later he successfully opened numerous establishments in various Italian cities and taught the art of leavened doughs in different educational realities.