Salvatore Lioniello

Salvatore Lioniello was born on July 28, 1987, in Orta di Atella, in the province of Caserta. His parents ran a pizza bar, but he decided to take a different path and become a porfidist, so he could work outdoors and have his evenings free.
The crisis in the construction industry in 2008 was also felt by Salvatore, so he decided to change his path and bought a pizzeria, Ferro & Fuoco, which became his “pizza-making gym,” under his father's teachings. The pizzeria does not turn out to be that hoped-for success and, with the birth of his first son Nicola, is closed.
He thus begins to study as a self-taught student new techniques to make pizza more and more digestible. At the same time, he participates in various pizza championships, alternating with experiences in restaurant realities in Sorrento first, Venice later, while he proceeds to study alternative doughs.
The achievements and the death of his father, mark a professional turning point: at the family pizzeria the bar corner is eliminated and a wood-fired oven is built, reaching 65 covers with 20 outside. Thus was born Salvatore Lioniello's Diversamente Napoletana pizza.

The year 2017 marked another decisive moment in Lioniello's career, when he bought a two-story building with an area of 500 square meters in Succivo, to open the doors of the new restaurant, with two ovens that are always active (at lunch and dinner), 150 seats, a garden with an olive tree symbolizing peace and hope, and the most modern technology to make customers' tables talk to the kitchen.
Consecrating it in 2019 was the achievement of 29th place in the prestigious Italy 50 Top Pizza ranking (in the Italy 2024 ranking, it occupies position 10). 
The dream grows and, in September 2023, it also opens a new location in Milan.