Class 1960, Neapolitan, Guglielmo Vuolo - from 8 years of age in a pizzeria -
boasts 50 years of activity in the preparation of Neapolitan pizza.
In Naples, with pizzeria 4A, created with the Neapolitan ovens artisan
Stefano Ferrara, confirms his passion for simplicity capable of doing any
creating a cult.
A true traditionalist and curious innovator, Vuolo, since 2014, has dedicated the
his commitment, at the counter and in the laboratory, to the creation of a completely different union
which is taken for granted between pizza and health, seeking, for its product, more and more
lightness and digestibility.
He is the author of the first Italian hyposodic functional pizza made with only one
sea water 100% Made in Italy, with low sodium chloride content but
richer in potassium and microelements, in line with WHO indications,
and the first Charter of Tomatoes © of an Italian restaurant, a vademecum for
know and choose the most famous and rare varieties of tomato from Campania
He is Regional Trustee and Chief Instructor of the True Pizza Association
Napoletana (AVPN) of which it can boast, the membership card number 30.