{"id":853,"date":"2024-06-04T12:12:50","date_gmt":"2024-06-04T12:12:50","guid":{"rendered":"https:\/\/wpthemes.themehunk.com\/aquarium-mania\/?page_id=853"},"modified":"2025-09-28T11:01:20","modified_gmt":"2025-09-28T11:01:20","slug":"about-me","status":"publish","type":"page","link":"https:\/\/www.malafemmena24.it\/en\/su-di-me\/","title":{"rendered":"About me"},"content":{"rendered":"
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ANTONELLO GUZZI<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0Neapolitan Master Pizzaiolo<\/h2>

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 \u2013 the most authentic expression of his homeland.<\/p>

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 \u2013 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.<\/p>

Professional Growth<\/h3>

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.<\/p>

Later, personal circumstances bring him back to the family pizzeria<\/strong>, 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.<\/p>

At 24, eager to explore new horizons, Antonello left Naples to work with a chain of Neapolitan pizzerias in Northern Italy. After about 6\u20137 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.<\/p>

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.<\/p>

Antonello is today a certified pizzaiolo of the APN \u2013 Associazione Pizzaiuoli Napoletani, an acknowledgment that certifies his professionalism and fidelity to Neapolitan tradition.<\/p>

The Art of True Neapolitan Pizza<\/h3>

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.<\/p>

Authentic Neapolitan pizza is a perfect balance of dough, baking, and toppings:<\/p>