i. Biography
The Climb
Pizza practice at Massimo Bosco, Renato Bosco, and Ezio Marinato gave Francesco De Maria three distinct lines of training to draw from, each feeding into the way he handles dough, toppings, and format. In I Vesuviani, that background shows up in a menu built around Neapolitan and Roman styles, with work moving across pan, tray, Neapolitan, and tasting-style pizza.
Today
At I Vesuviani in Casoria, Italy, Francesco De Maria works as Pizzeria Owner and pizza chef, keeping the focus on quality and innovation within a pizza program shaped by Neapolitan and Roman traditions.
Career - pizzeria founder and pizza chef — I Vesuviani, Castello di Cisterna, Italy (2018–present) - pizzeria founder and pizza chef — I Vesuviani, Pomigliano d'Arco, Italy (2018–present) - co-founder — I Vesuviani, Castello di Cisterna, Italy Education: Massimo Bosco; Renato Bosco; Ezio Marinato; Davide Longoni
FAQ What is Francesco De Maria's current role? As of 2026, Francesco De Maria is Pizzeria Owner and pizza chef. Where did Francesco De Maria train or study? Francesco De Maria trained at Massimo Bosco and Renato Bosco.
