Our story

I am Guido Palladino, originally from Cava de’ Tirreni in Campania. I discovered cooking through passion and built my experience directly in the field. Fascinated by the processes of leavening, I expanded my know-how to include gluten-free variations, traditional cuisine, and low-temperature cooking. Self-taught, creative, and enterprising, I am always seeking improvement and innovation. Through my cuisine, I aim to offer unique experiences, rooted in Italian tradition yet open to the gourmet world, able to delight both the palate and the eye.

Our pizza

My name is Andrea Palladino, I am 20 years old and I come from Cava de’ Tirreni, near Naples. I discovered my passion for cooking in a pizzeria in my village, alongside my brother, where I specialized in dough fermentation and contemporary pizza. At 19, I left Italy for Switzerland to share my expertise, joining the kitchens of the Maccaro family, where I broadened my skills beyond the pizzeria. I use local products, such as flour from the Moulin des Hauts-Geneveys, and let my dough mature for 24 to 72 hours to achieve a light, easily digestible texture. Through my pizzas, with or without gluten, I aim to offer an authentic experience that takes you straight to Italy.