Massimiliano Saieva was born on August 13, 1973, in Palermo, Italy. At the age of 7 his family moved to Latina (small city near Rome), where he gave his first steps towards developing his passion for cooking. Learning the art of cooking from his mother, grandmother and as a teen Chef in traditional Italian cuisine. He developed his managerial skills working for 7 years at McDonald's, initiated collaboration with Heineken-Italy and found himself in love with the world of Pizza and in particular "Teglia Gourmet". Massimiliano decided to learn from one of the best Italian Pizza makers and president of the National University of Pizza Angelo Lezzi. Mr Lezzi in conjunction with Corrado Di Marco developed a technique called "The Long Chilled Maturation Process" used by the best Italian restaurants, this innovative process aims to be the most digestible and healthy approach in the creation of dough.
In 2004 without speaking a word of Spanish Massimiliano moved to Caracas - Venezuela with his wife Ana Pagano, where they opened their own first Restaurant. An array of authentic Italian food "Sabor a Vino" gave them 7 years of incredible satisfaction, unfortunately due to the fast changing social and political climate they decided to migrate to the USA.
Based in Miami and with another language challenge they embarked on a new adventure. Pizzarium a Slice of Rome, a place where every day is an opportunity to create, experiment new dough formulas and bring innovation into the world of Pizza.
Massimiliano's creations are followed today by most important Pizza magazines in the United States.
Learn More About Massimiliano Saieva
What is your earliest memory involving food or wine?
Every night with my wife, friends and family !
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
If this is your first year participating in SOBEWFF, what are you most looking forward to?
I'd like to show my improved technic of the long chilled dough proofing combined with originally gourmet recipes.
If you could cook with anyone in the world, who would it be?
Massimo Bottura (Osteria Francescana-Modena).
I never leave home without my:
Wife and my Labradoodle Catalina :)