The person behind Share
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My name is Fabrizio and I'm the pizza chef at Share Pizzeria Contemporanea.
My story in the restaurant world began at 15, when I entered the professional kitchen and started working alongside chefs and professionals in the trade.
Those were the years in which I learned the basics of the craft and discovered the importance of technique, knowledge of raw materials, precision and continuous training.
Along the way I also joined the Italian Chefs' Federation (Federazione Italiana Cuochi), where I had the opportunity to work alongside Adriano Tassi, President of the Federation for Friuli Venezia Giulia. An important experience that allowed me to measure myself against the world of professional cooking and keep growing through work, training and exchange with other professionals.
Over the years, this training in the professional kitchen has become a fundamental part of my idea of pizza.
Discovering pizza
Then came my encounter with leavened doughs and pizza, in Mortegliano, at Il Ponte, where I was working with Roberto of Hostaria alla Tavernetta.
That's exactly where my path in the kitchen began. At a time when they had no pizza chef, I found myself with the chance to try this new road too.
I started almost out of necessity, but what was meant to be a new experience soon turned into a real passion.
From then on I delved deeper and deeper into the world of pizza, studying doughs, flours, leavening, handling techniques and raw materials, until it became the centre of my professional life.
Over the years I kept training and exchanging ideas with pizza chefs and professionals in the trade, gradually building my own idea of pizza and a working method based on knowledge, research and experimentation.
This path also led me to become an instructor for the Scuola Nazionale Italiana Pizzaioli, the Italian national pizza chefs' school, combining professional practice with teaching.
At the same time came pizza competitions, important opportunities to test myself and compete with many professionals in the field.
I have taken part in competitions with around 200 pizza chefs, competing against well-established names in the world of pizza.
Among the most significant awards of my career is the “Etica e Gusto” (Ethics and Taste) prize, won in Massa Carrara with a pizza inspired by Friuli Venezia Giulia.
In Rome I also won several awards, including Best Pizza, Fastest Pizza and Pizza Ball.
These were important experiences, not only for the prizes, but above all for the exchange with other professionals and the chance to keep testing my technique, speed, creativity and ability to work under pressure.
Over the years my path has continued through study, experimentation and research, with the aim of constantly improving the product and finding a balance between technique, taste and creativity.
Awards
- “Etica e Gusto” prize, Massa Carrara, with a pizza inspired by Friuli Venezia Giulia
- Rome: Best Pizza
- Rome: Fastest Pizza
- Rome: Pizza Ball
- Instructor for the Scuola Nazionale Italiana Pizzaioli
- Member of the Italian Chefs' Federation
My idea of contemporary pizza
For me, contemporary pizza comes from the meeting of culinary knowledge, dough technique and the ability to bring out the best in every ingredient.
I believe that to make a true contemporary pizza, knowing flours and leavening isn't enough. A contemporary pizza chef also needs a solid grounding in cooking, baking techniques, raw materials, flavour balance and the transformation of ingredients.
It's this training that has allowed me, over the years, to develop my own idea of pizza, based on the meeting of technique, research, cooking, creativity and territory.
Share Pizzeria Contemporanea was born from this journey.
Share is the sum of everything I have learned over the years: training in restaurants, a passion for leavened doughs, the study of pizza, exchange with other professionals and my bond with the territory.
A contemporary pizza isn't just a dough or a set of ingredients. It's the result of a journey, of knowledge and of a vision.
This, for me, is contemporary pizza.
Frequently asked questions
Who is Share's pizza chef?
Share's pizza chef started out in the restaurant world at a very young age, training in the professional kitchen and, over the years, delving deeper into the world of pizza.
He was an instructor at the Scuola Nazionale Italiana Pizzaioli, has taken part in professional competitions and received the Etica e Gusto award in Massa Carrara.
His path combines culinary knowledge, the study of doughs, technique, research, creativity and a focus on raw materials.