OUR GOALS

Our mission is to show that there is a healthy and “handmade” version of pizza – that can be eaten on the go, at home or at the table at urban food locations.

Our vision is to become a thought leader when it comes to delivering a sustainable and unique Italian product to a broader group of people.

THE TEAM

David Berggren – fine dining chef and culinary entrepreneur David is a top chef and culinary entrepreneur from Sweden. He has worked across the world with leading chefs at different Michelin-star restaurants, such as Operakällaren in Stockholm and the five-star hotel The Cellars Hohenort in South Africa, before founding the food studio Aveqia in Stockholm, Gothenburg and London.

Nicola Perrelli – restaurateur and Italian food pro Nicola is one of Sweden’s most renowned Italian restaurateurs. He has worked with Italian fine dining since the late 1980s, running restaurants such as Divino, La Scarpetta and La Perla and has been an ambassador for Krug Champagne for many years. Nicola comes from a big family of food-lovers, and has extensive knowledge of Italian food culture and Italian food products.

Carrie Wicks – international hospitality entrepreneur Carrie is a highly respected, experienced and dynamic operator in luxury design-led hospitality brands. With a career spanning the UK, Europe, US and Southern Africa, Carrie has been involved in a number of projects on both sides of the Atlantic. Her most recent undertaking was the development and management of Chateau Denmark, part of the Outernet Global London immersive entertainment district.

Chris Sheppardson – experienced managing director within the hospitality industry Chris is an experienced managing director with a demonstrated history of working in the hospitality industry and founder of EP Business in Hospitality, a leading communicator in the hospitality industry that runs events, campaigns, consultancy and publishing. Chris has strong professional business development skills in catering, negotiation, business planning, operations management and executive search.

Lorenzo Negri – connoisseur and executive within the food/hospitality industryLorenzo comes from a family of entrepreneurs in the world of processed meats. Already from childhood, he learned craftsmanship and production techniques handed down from his father. With 30 years’ experience in the Italian and European market of cured meats and cheeses, today he is one of the greatest connoisseurs within the Italian retail and food/hospitality industries, where he has served as commercial director and board member within several leading Italian industrial groups.

Michelangelo Russo – experienced pizza chef and Italian cuisine expert Michelangelo started his career as an assistant pizza chef at Napoli pizzeria, run by Giuseppe Napoli and his family, one of the oldest artisan pizza families in Naples. He has worked extensively with adapting regional Italian cuisines to Neapolitan pizza while still keeping local traditions. He has many years’ experience in Naples and throughout Europe and is a member of one of the oldest pizza associations in Naples, the Associazione Verace Pizza Napoletana – the True Neapolitan Pizza Association.