Emanuele Riemma
PIZZA CHEF
Who is
Emanuele Riemma
Emanuele Riemma, born in Villaricca in 1994, began his journey as a Taekwondo athlete before discovering his passion for pizza during an experience in Australia. After honing his skills in Naples, he developed his own “Riemma Method.” Today, he is the executive chef of Maiori pizzerias in Cagliari and Villasimius.
Philosophy
Pizza is crafted with precision and dedication, each movement guided by a deep passion for an ancient art. The care for the dough is an act of respect, achieved through a slow and meticulous process. The selection of ingredients is the result of thorough research, a tribute to beloved Campania.
DOUGH
The Riemma Method creates a soft and light dough through a three-phase process: pre-fermentation, 15-hour fermentation, and final dough shaping. Each pizza thus becomes a unique gastronomic experience, a true expression of passion, authenticity, and dedication.
Product
Seasonality guides our work, and every combination is carefully studied. Each dish must tell a story of balance and harmony. Using a maximum of four ingredients, we always seek meaning in every pairing to create perfect harmony.
