Saieva

Massimiliano was born on August 13, 1973, in Palermo, Italy and moved at a young age to a small city just outside of Rome. He learned to cook from his mother and grandmother and started working as a teen in the kitchen of a hometown Italian restaurant.

In the following years, Massimiliano began to develop his passion for pizza, in particular for the pizza in teglia gourmet. Massimiliano studied and apprenticed at the National University of Pizza in Rome. In 2004 Massimiliano moved to Caracas, Venezuela where he opened his first Italian Restaurant, Sabor a Vino. After 7 very successful years, Massimiliano decided to start a new adventure in Miami, with a new Roman style pizzeria. This time he focused solely on honing his technique for the long-fermentation, high hydration, Roman pizza dough and became an absolute pioneer in the United States.

Six years and many thousands of dough batches later, Massimiliano has become one of the foremost experts in this pizza style. Mentor of 4 WPC Roman pizza makers, Moretti Forni International Ambassador and author of the largest pizza demonstration at Las Vegas Expo 2019 in front of 600 spectators. His creations are followed today by most important pizza magazines of the United States and by countless professionals who are passionate about this new sophisticated technique. The Master Pizzaiolo Massimiliano Saieva pioneer of the Roman Pizza in USA today is owner of ASR PizzaLab Academy located in Madrid with branches in NY and Montreal teaching worldwide the Art of the Pizza in Pala and Pizza in Teglia.

@massimilianosaieva

asrpizzalab.com