About Chef Enrico Sgarbossa
Originally from Bassano Del Grappa, Enrico began his career as an apprentice pizza maker under the famous Italian pizza chef Valerio Valle at Compagnia della Pizza, who taught him the art of pizza and trained him to be a pizzaiolo.
In 2014, he was employed by an Italian flour mill as a technician where he extended his knowledge of different types of flour. Enrico was able to work and learn from some of the best pizza chefs, pastry chefs and bakers among the hospitality businesses in Italy.
Then in 2016 he opened “Al Taglio, The Art of Pizza”, a unique and gourmet pizzeria in Australia, a combination between the art of food and baking to provide a light, innovative, healthy and new pizza.
He loved the way Agugiaro & Figna started with a new “Integrated Grinding” (a grain grinding model), which combines two types of grinding and is the best way to maintain the quality of the single grain.
2014: 1st place in Giro Pizza d’europa (European championship)
2014: Head flour technician and global consultant for leading Italian flour mill Molino Dalla Giovanna.
2015: 11th place at the Pizza World Championship in Parma (Italy)
2016: 3rd place in Giro Pizza d’Europa (European championship)