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