My path in the world of pizza stems from a great passion for dough and leavened products. This passion originates from my childhood and indissolubly unites two different culinary traditions: Sicilian and Piedmontese.
Bio & education
I have always attached great importance to my training: today a good pizza maker cannot improvise, but must have high technical skills.
Initially, I attended courses at theAss. Verace Pizza Napoletana of Napleswith an internship in one of Naples' historic pizzerias. Later, intrigued by new trends in contemporary pizza, I followed the 4 modules of theUniversity of Pizza of Vighizzolo d'Este. Here I had the privilege of having two great masters of contemporary world pizza as teachers: Simone Padoan e Renato Bosco. Both have greatly influenced my style and working method. In order to get as much training as possible on leavening, I also attended the specialisation courses of theBread Academy, becoming certified bakery chef. Finally, I follow developments in the contemporary pizza scene with great interest and participate in the national symposium every year 'Pizza Up'.
My idea of pizza
For me, the art of pizza is rooted firmly in the Neapolitan tradition, but it reaches out with curiosity and passion towards the new frontiers of contemporary pizza.
My gourmet pizzas are the result of years of training and continuous research, and have a unique feature: pre-baking in a wood-fired oven. My doughs are very complex, based on different flours (including spelt, maize, rice, chickpeas, oats, barley and sprouted grains), and the leavening processes are also different and specially designed for each dough. For our pizzas we use unrefined flours (semi-integral and integral) of the line "Molino Quaglia's 'Petra'.
In the premises of Canale we also offer the classic Neapolitan pizza with spreading in shovels and baking in a wood-fired oven.
Collaborations
Fuori Tempo has always been open to external stimuli: we like to create synergies with different players, not only in the field of food & wine, but also in the field of culture.
In addition to working in synergy with suppliers (such as Molino Quaglia, whose philosophy I fully share), I think it is important to share my skills with young people who decide to enter the world of leavened products: this is why I have been collaborating since 2019 with ICIF in Costigliole d'Asti (an international cooking school) as a teacher of pizza and leavened products. In addition, the Fuori Tempo has been organising 'Dinners d'Auteur' for a couple of years now, an event that promotes food and wine culture through the combination of contemporary pizza, fine dining, wine, music and insights.
Acknowledgements
The Fuori Tempo is mentioned in major industry guides:
- "Three Slices' Gambero Rosso
- 50 Top Pizza (position 68 of the Italian ranking)
- Pizza and Cocktail Guide by Identità Golose (with special review by chefs Michelangelo Mammoliti and Gianpiero Vivalda, two Michelin stars)
Consultancy
Davide Di Bilio is available for technical consultancy in Italy and abroad in the field of pizza and the bakerycertified pizza-chef and bakery-chef.
For information: consulting@fuoritempo.com
