Antonio Oliva is a passionate researcher of the best examples of Italian agro-food.  He was the first pizza chef to have initiated a new conscience of consumption in the Calabrian area in the context of this type of product.  He made the pizza the new frontier in food education.  The small laboratory in Acri on the Sila mountain area in Cosenza, now is an obligatory stop for the enthusiasts of this genre.  The pizzas displayed along the counter offer a wide panorama of the Made in Italy brand interpreted with great technique and kitchen know-how.  In fact, Antonio also has past work experience as a cook under his belt.  The criteria of the pizza chef are a long leavening and the exclusive use of sourdough.  Calabria is well-represented in the products chosen as well as in the recipes for the toppings, which follow the seasons.