Massimiliano Saieva is an award winning dedicated Roman-style pizza chef whose craft is rooted in tradition, precision, and a deep respect for simplicity. Known for his mastery of pizza al taglio: Roman Pan Pizza, Massimiliano combines time proven techniques with a modern trends, creating pizzas that are light, crisp, and intensely flavourful.

Born into a culture where food is central to daily life, he developed an early appreciation for quality ingredients and artisanal methods. Over the years, he refined his skills through hands-on experience in several pizzerias that he opened around the world. He is credited with bringing Roman Style pizza to North America. His approach emphasizes texture—achieving the signature thin, crackling crust that defines Roman-style pizza—while letting each ingredient shine.

Massimiliano has been teaching pizza making for over 15 years. He has cemented his reputation as an industry leader and educator with the founding of ASR PizzaLab with offices across North and South America. His expertise is trusted by the best in the world and has become a mentor to pizza making champions around the world including: 6 World Champions, 5 European Champions, and 2 Top 100 World-Top Pizzerías. In addition, he has collaborated on two books by Peter Reinhart, as well as the latest book from the World Pizza Champion Team, where he represented Roman-style pizza.

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