Valerio Iessi

The Path

The early grounding came in service tempo and oven pressure at Lanterna in Sorrento, where Valerio Iessi worked as pizzaiolo. That setting gave structure to the craft: timing, consistency, and the kind of repetition that turns basic movement into reliable production. In the trade, his name reads less as a title than as evidence of that accumulated practice. He is now pizzaiolo/chef of I Borboni Pizzeria, a role that sits between making and running a kitchen.

The Work Today

At I Borboni Pizzeria, the dual title of pizzaiolo/chef describes both the hands-on labor and the wider responsibility attached to the position Valerio Iessi holds there. It marks a working frame in which dough work and kitchen oversight operate together, with the craft visible in the daily routine rather than separated from it.

Career - pizzaiolo/chef — I Borboni Pizzeria, Pontecagnano Faiano - pizzaiolo — Lanterna, Sorrento

Signature

The signature dishes linked to Valerio Iessi map a kitchen that works through naming as much as through composition. Frittatina di maccheroni U Mami, Arancino d’inverno Cacio e pepe, and Heatness point to a range that moves between familiar forms and more pointed expression. La Malafemmena and La pummarola fujuta extend that register, with titles that carry attitude and rhythm alongside the food itself. Read together, the list shows a maker using recognizable formats while keeping the naming sharp and direct.

Acclaim

La pizza dei Borboni is the work most clearly tied to Valerio Iessi at the restaurant, and it functions as the clearest marker of his current standing. Set against the move from Lanterna in Sorrento to I Borboni Pizzeria, it is the named piece that anchors his profile in the public record and defines how the work is identified.

FAQ What is Valerio Iessi's current role? As of 2026, Valerio Iessi is Pizzaiolo/Chef. Where did Valerio Iessi work before? Valerio Iessi's earlier career included Lanterna.