i. Biography
Simone De Gregorio is Chief Pizzaiolo Manager at La Bolla in Caserta, Italy, where the work is defined by daily control of dough, oven, topping structure, and service rhythm. The role sits close to the counter, so technique has to hold under pressure: timing, heat, and sequence all have to line up, and the finished pizza has to carry that discipline without drawing attention to the mechanics behind it. Born in Secondigliano, Naples, he came into the trade through practical repetition—bench, oven, and service moving in the same field of view.
The Climb
The first stage of Simone De Gregorio’s work was as pizzaiolo in Secondigliano (Naples) at Unspecified pizzeria world, where the basic habits of the trade were formed in everyday service. From there, he continued as pizzaiolo in Gricignano, Naples, and Trentola Ducenta, building experience through repetition and adjustment rather than shortcuts. This is the kind of progression that teaches the fundamentals plainly: how dough behaves, how a counter runs, and how to keep pace without losing control. Today, Simone is pizzaiolo and lead at the counter of La Bolla, carrying that accumulated practice into a more visible role.
Today
At La Bolla, the work is organized around the same four points that define most serious pizza counters: dough, oven, topping structure, and service rhythm. Simone De Gregorio’s title as Chief Pizzaiolo Manager reflects that range, but the craft itself stays concrete. Dough has to be handled cleanly, oven timing has to be exact, toppings have to be set with purpose, and service has to move at a pace that keeps the counter active without turning it chaotic. The result is a method built on balance and restraint. As he puts it: "Cooking traditional dishes on pizza captures people's interest."
Signature
Halfboat is one of Simone De Gregorio’s signature dishes, and the name itself suggests a way of working that holds onto the familiar while giving it a different frame. That push and pull—recognizable flavors, altered presentation—fits a counter-based practice where the result has to read quickly and still leave room for surprise. The strength of the dish lies in that balance, with craft showing through in the shape as much as in the topping.
In Their Words “Cooking traditional dishes on pizza captures people's interest.”
Recognition
Sweet pizzas are another part of Simone De Gregorio’s work, including versions with Mela Annurca. Here the same discipline carries into a different register: less heat and tempo, more attention to finish and structure, but still built on the same technical habits. Taken together, the work at La Bolla shows a pizzaiolo formed through years of counter service and kitchen repetition, now using that experience to keep the line, the oven, and the final bake in steady alignment.
Profile updated July 2026
FAQ
Asked of Simone
What is Simone De Gregorio's current role?
As of 2026, Simone De Gregorio is Chief Pizzaiolo Manager.
What is Simone De Gregorio known for?
Sweet pizzas, including takes on Mela Annurca.
