Elia Rasetta

Background

About Elia Rasetta

I have been a pizza chef since February 2016. I worked in the “Popeye” pizzeria in Francavilla al Mare (CH), Italy, making pizza al piatto classica and Roman-style pizza with electric oven. Managing all types of dough: direct, indirect and gluten free. In May 2019 I moved to Finland, in Helsinki, where I worked at the Pizzeria "Capperi", renowned for being one of the best in the city. Here I worked as a pizza chef dealing with Neapolitan, gourmet and gluten free pizza. I was responsible for the pizzeria, the preparation of the dough, the choice of products, the inventory and the supervision of new hires until September 2021. In September 2021 I moved to the “Via Tribunali” pizzeria also in Helsinki to start a new and interesting adventure working in an AVPN recognized pizzeria. In October 2021 I participated and reached the semifinals in the "Pizza Mestari Suomi" which took place in Helsinki, and this experience gave me the opportunity to learn about new working techniques, and to be able to compare myself with the best pizza chefs in Finland. Thanks to the experience gained so far, I am able to work with an electric, gas and wood-burning oven, I am able to produce and work with any type of dough and manage a pizzeria. To expand my knowledge and professional skills, I obtained the certificate of master pizza chef with the "Pizza Italian Academy" ISO certificate at Francavilla al Mare (CH) ITALY in the summer of 2020. I have an excellent propensity for organization, teamwork and I am able to work under pressure. I always try to offer an optimal product by working quickly and cleanly. I hope I can continue to grow and improve professionally to become one of the best in the art of pizza.