AVPN Australasia

Pizzeria: Avvio


It all began over 3 years ago when we started to develop the concept for Papa Razzi Metro. As a group there was a couple of things that stood out through the process were a Salumi bar and the Neapolitan pizza. It was a craft that I committed myself to learning this process to be able to produce this very simple but complex product for our guests. The training happened at the VPN School in California where I got a good grasp of the old world tradition. This gave me a solid foundation to build on and learn every day through practicing these techniques that I was taught.
I want to continue to protect the style and standard of Neapolitan pizza that we serve at Avvio.

Chef Kevin Di Libero
Pizzeria: Avvio
Pizzeria: Avvio
Associate 567
Associate since 01/02/2017


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