EMANUELE RIEMMA
THE JOURNEY OF
EMANUELE RIEMMA
FROM SPORTS TO PIZZA MASTERY
Emanuele Riemma, born in 1994 in Villaricca, Naples, has an innate passion for discipline and precision.
His journey began in the world of sports, with a competitive Taekwondo career that led him to compete with the national team, which he concluded in 2013.
His meticulous attention to nutrition, essential in sports, became the first step toward a new passion: food, and in particular, pizza.
His connection to this art was born in Australia, where he moved to work at his brother’s pizzeria. Returning to Naples in 2018, he immersed himself in learning alongside renowned master pizzaioli, refined his skills at the “PizzaNova” pizzeria in Pozzuoli, and strengthened his love for pizza, which had now become a part of him.
What started as a spark turned into relentless research and experimentation in pursuit of a specific ideal. This is where the Riemma Method was born.
Today, Emanuele Riemma is the executive chef of Maiori pizzeria in Cagliari and Maiori Villasimius.
"Every pizza is an act of love and, as such, requires dedication to every ingredient, a fresh perspective each day to ensure a constant balance between tradition and innovation.”