Inside Marabella Old World Pizza, the air is rich with the aroma of tradition and freshly baked pizzas. Alessio Passalaqua, a 25-year-old third-generation chef, is carrying forward a family legacy that began with his grandfather, Nino, who immigrated to the United States on a work visa to bake bread. His passion for dough laid the foundation for the Passalaqua family to open Marabella’s, where Alessio continues the tradition of crafting pizzas with the same meticulous care.
“I love making something beautiful, and I love the look on people’s faces when I present them with a work of art—something they can truly enjoy,” said Alessio.
His father, Salvatore, couldn’t be more proud of his son’s accomplishments. “I’m very proud of him. He’s doing a great job. It’s like seeing myself when I was young with my dad. He’s following in my footsteps,” Salvatore shared.
Those footsteps led Alessio to the prestigious World Pizza Expo, where he competed in the Cheese Pizza Division. “I was up against 75 competitors from all over the world, including chefs from New York and Italy,” Alessio explained.
Alessio’s Margherita pizza, a simple yet precise recipe, earned him 10th place overall, with the top spot among competitors from the southeastern United States. “It’s simple, but the key is using high-quality ingredients,” he said.
Salvatore acknowledged the significance of his son’s achievement, noting, “Winning at 25 is incredible. I didn’t win my first award until I was 48, so it’s fantastic to see him achieve this at such a young age.”
Reflecting on his success, Alessio said, “It feels good. I feel like my family paved the way for me. They were doing this long before I began competing, and I’ve learned a lot from my father and uncle. I look forward to the future.”
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