Francesco Arnesano

Francesco Arnesano, born in Rome in 1995, is a leavening professional and a contemporary artisan, capable of combining bread-making, pizza, and large leavened products with a technical and rigorous approach. Founder of Lievito Francesco Arnesano, he has built over the years a transversal path that led him to specialize in the study of flours and dough maturation techniques. Alongside his work as a pizza maker, Francesco is an expert baker, with solid experience in the production of large leavened products. In his laboratory, he carries out constant research on doughs, structures, and aromatic profiles, working continuously with pre-ferments, sourdough, and advanced leavening management methodologies. This attention to technique, combined with an extraordinary artisanal sensitivity, allows him to interact with different worlds: pizzerias, bakeries, pastry shops, and businesses focused on large leavened products, such as colomba and panettone. His work is guided by three key principles: balance, precision, and enhancement of raw materials. With his contemporary vision and experimental approach, Francesco Arnesano represents a new generation of leavening professionals, capable of combining technical expertise, continuous research, and deep respect for craftsmanship.