The smell of bread was his first love, and from there he never looked back. Raimondo De Crescenzo, 35, is now a pizza chef and manager of the pizzeria. Magma Bistrot di Greek's tower — inside the Sakura Club Swimming Pool by Ciro Di Giovanni and Nicoletta Di Patre — he built his career from the bottom, with the same patience with which a dough comes to life under the expert hands of those who truly know it.
At just 16 years old, between shifts at the deli and a few stolen hours at the baker's, his fascination with the magic of sourdough was born. "I was amazed by that little miracle: a little flour and a little water, combined with human labor, can feed the world," he says today. From that curiosity began a journey that led him first to bread making and then, inevitably, to pizza.
After four years spent as a pizza chef in Ischia, De Crescenzo has brought his art around Europe: UK, Mallorca, Barcelona — where in 2019 he worked at the renowned restaurant Giorgio, a point of reference for Italian gastronomy in Catalonia — until returning to Italy, on the slopes of Vesuvius.
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At Magma Bistrot, De Crescenzo has found his ideal dimension: perfectly managed doughs thanks to the use of Mulino Caputo's Super Cloud, which guarantees lightness and fragrance, and a menu that speaks of its creativity. Among the iconic pizzas, the Magma with Spilinga 'nduja cream, black olives and crispy red onion; Pistachio with a crust filled with ricotta, mortadella and pistachio cream; and the Nicoletta Pizza with cream and broccoli tops, smoked provola cheese and bacon.
Every month a new proposal, inspired by the flavours of the season: for October, the porcini mushrooms, protagonists of the pizza of the month. A simple and authentic philosophy: valorize tradition, innovate with taste.
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