Neapolitan Master Pizzaiolo

Antonello Guzzi was born in Naples on August 4, 1984, in a city where pizza is not just a dish but a true cultural heritage recognized worldwide. From a very young age, he showed a strong passion for this ancient art, made of flour, yeast, and the aroma of wood-fired ovens – the most authentic expression of his homeland.

After completing middle school, Antonello chose to follow his greatest passion. At only 13 years old, he began working as an oven tender in a neighborhood pizzeria – a demanding role that became his first real professional training ground. Two years later, he moved to the historic center of Naples, where, in addition to mastering oven techniques, he discovered the secrets of dough-making and the craft of pizzaiolo.

Professional Growth

At 18 years old, he tested himself on the Naples waterfront, one of the busiest and most competitive areas of the city. Here he faced intense shifts, baking over 700 pizzas a day, an experience that taught him speed, precision, and organizational skills.

Later, personal circumstances bring him back to the family pizzeria, where his father needs him as a pizzaiolo. It is a return to his roots, allowing him to further refine his craft and rediscover the value of a profession passed down through generations within the family.

At 24, eager to explore new horizons, Antonello left Naples to work with a chain of Neapolitan pizzerias in Northern Italy. After about 6–7 months in various cities, he was offered a new challenge: moving to Lecce, where he stayed for two years, consolidating his professional growth. After a brief return to Naples, he finally decided to settle in Salento.

Here he worked in several Neapolitan pizzerias until he took the most important step of his life: opening his own restaurant. This is how Malafemmena24 was born, a true Neapolitan pizzeria that quickly became a reference point in Lecce for those who wish to enjoy authentic Neapolitan pizza.

Antonello is today a certified pizzaiolo of the APN – Associazione Pizzaiuoli Napoletani, an acknowledgment that certifies his professionalism and fidelity to Neapolitan tradition.

The Art of True Neapolitan Pizza

Too often, people think Neapolitan pizza is just a high, soft crust, but the truth is much deeper. Antonello loves to dispel these myths and reveal the essence of this ancient craft.

Authentic Neapolitan pizza is a perfect balance of dough, baking, and toppings:

• The dough: made with selected flours, water, yeast, and salt. Long fermentation and maturation times – over 24 hours – make the pizza light and digestible.

• The preparation: each pizza is hand-stretched, never with a rolling pin, to preserve air bubbles and create a fragrant, airy crust.

• The oven: always wood-fired, heated to 450–480°C (840–895°F), ensuring a perfect bake in just 60–90 seconds: a soft base, fluffy crust, and perfectly enhanced toppings.

• The toppings: only high-quality ingredients – San Marzano PDO tomatoes, fresh fiordilatte, extra virgin olive oil, and basil – which retain their aroma thanks to the quick bake.

Antonello’s Philosophy

What makes Antonello unique is not only his technique but also the passion with which he interprets this art. For him, pizza is not just food – it is a story of tradition, dedication, and love for detail.

Every guest at Malafemmena24 is welcomed not only into a pizzeria but into a place where they can live the authentic Neapolitan experience, told through the hands of a master who has made pizza his work, his passion, and his life.