Barbara Guerra

Barbara Guerra has a PhD in Economic Geography. She has always been passionate about the culinary arts. She has managed to combine her studies and love for food and wine to design the signature cooking congress LSDM, a model of territorial development conceived and created along with Albert Sapere. She is also a sommelier and master cheese taster. She is deeply committed to her choice to work in the south of Italy in order to valorize and promote the excellent raw materials originating from this area's agrifood culture. She has been writing about food and territories for over 10 years and is co-editor of the online guides 50 TOP PIZZA e 50 TOP ITALY.


Barbara Guerra has a PhD in Economic Geography. She has always been passionate about the culinary arts. She has managed to combine her studies and love for food and wine to design the signature cooking congress LSDM, a model of territorial development conceived and created along with Albert Sapere. She is also a sommelier and master cheese taster. She is deeply committed to her choice to work in the south of Italy in order to valorize and promote the excellent raw materials originating from this area's agrifood culture. She has been writing about food and territories for over 10 years and is co-editor of the online guides 50 TOP PIZZA e 50 TOP ITALY.

Albert Sapere

Albert Sapere is from Capaccio. He is a long-standing sommelier and master cheese and oil taster. He is the co-creator along with Barbara Guerra of the international signature cooking congress, LSDM - Le strade della Mozzarella. This is the first congress to have had a pizza chef’s presentation on stage. In his work, Albert deals with gastronomy, and he is the author of a famous restaurant guide while also being a contributor to an online fine dining and cuisine publication by Luciano Pignataro. He is the creator of 50 Top Pizza, and is a strong supporter of the concept of the pizza movement in Italy. In its highest expression, it represents what the NBA is for basketball. Italian pizzerias take part in a bonafide world championship, not only because of the skills of the Italian master craftsmen, but also because Italy is homeland of pizza products.


Albert Sapere is from Capaccio. He is a long-standing sommelier and master cheese and oil taster. He is the co-creator along with Barbara Guerra of the international signature cooking congress, LSDM - Le strade della Mozzarella. This is the first congress to have had a pizza chef’s presentation on stage. In his work, Albert deals with gastronomy, and he is the author of a famous restaurant guide while also being a contributor to an online fine dining and cuisine publication by Luciano Pignataro. He is the creator of 50 Top Pizza, and is a strong supporter of the concept of the pizza movement in Italy. In its highest expression, it represents what the NBA is for basketball. Italian pizzerias take part in a bonafide world championship, not only because of the skills of the Italian master craftsmen, but also because Italy is homeland of pizza products.

Luciano Pignataro

Luciano Pignataro has a degree in Philosophy and is a professional journalist. He was head of the department at the Mattino newspaper in Naples, where he still handles gastronomy for the publication. He writes for the oldest wine column in Italy. From 1998 to 2017 he also was a contributor the L’Espresso restaurant guide (and in the final five years he was the coordinator for the south of Italy). Since 2018 he has been responsible for the regions of Campania and Basilicata for the foundation Slow Wine. His website www.lucianopignataro.it was created in 2004 and is among the most popular sites in Italy in the food and wine sector. From its beginning, he has been following and writing about the phenomenon of the rebirth of pizza, both on his blog and for Il Mattino. He is a Professor at the Department of Agriculture and he has curated a video course about pizza with Federica Web Learning. He has written numerous books and guides. His latest publications are La Pizza (Hoepli) and Il Metodo Cilento (published by Mondadori).


Luciano Pignataro has a degree in Philosophy and is a professional journalist. He was head of the department at the Mattino newspaper in Naples, where he still handles gastronomy for the publication. He writes for the oldest wine column in Italy. From 1998 to 2017 he also was a contributor the L’Espresso restaurant guide (and in the final five years he was the coordinator for the south of Italy). Since 2018 he has been responsible for the regions of Campania and Basilicata for the foundation Slow Wine. His website www.lucianopignataro.it was created in 2004 and is among the most popular sites in Italy in the food and wine sector. From its beginning, he has been following and writing about the phenomenon of the rebirth of pizza, both on his blog and for Il Mattino. He is a Professor at the Department of Agriculture and he has curated a video course about pizza with Federica Web Learning. He has written numerous books and guides. His latest publications are La Pizza (Hoepli) and Il Metodo Cilento (published by Mondadori).

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