Graciano opened his first pizzeria in 2020 - Forneria da Vila - and in this informal conversation, he will share his day-to-day work, the greatest dangers he faces in the kitchen, the importance of choosing the right footwear, and, finally, the reasons for choosing and trusting TOWORKFOR.

EVERYDAY LIFE

Being a pizzaiolo means starting the day early, around 8:30 a.m., to buy some fresh products that will be needed for the day. We start preparing for the lunch service at 11:30 a.m., which only ends at 2:30 p.m.; at that time we close, leave the space clean, and get it ready for the dinner service.

During the afternoon, I always do some preparations, doughs, and laminates for the evening. I carry out some processes on the maturing doughs and slow fermentation processes that we have to do for our style of pizza, the Neapolitan pizza style. And at night, we open the restaurant at 6:30 p.m. and close at 10:30 p.m.

What motivates me the most is the fact that I truly love what I do. It’s a dream I’ve had for many years. I’ve always been involved in the restaurant industry, and for a long time, I had been pursuing this project of opening a Neapolitan-style pizzeria.
We opened in 2020, right in the middle of the pandemic. We worked hard, fought through every challenge, and overcame all the obstacles to reach the level and the position we are at today.

Everything involves passion. A pizzeria, when we make food, when we cook for other people. That must always be the main goal. That is the main reason for working here at the restaurant and for opening a pizzeria.

SAFETY IS FUNDAMENTAL

For me, kitchen safety is fundamental. The main factor is feeling that we are protected from the risks present, and being truly certain that we are working without the possibility of foot problems. Since we work more or less 12 hours a day, the second most important factor is the comfort of the footwear.

FORNERIA DA VILLA'S CHOICE

X-305

X-305

X-305
€74,99 EUR
€74,99 EUR