There are emotions that cannot be explained. They live in gestures, in scents, in memories. They take shape in a dough that breathes, in an oven that ignites stories, in a flavor that speaks louder than a thousand words. It is from this search for uniqueness and wonder that UNANIME was born.

And it is this same tension that guides Filippo Donadio, a pizza chef from Basilicata with a contemporary vision and a soul deeply rooted in his land. His journey is made of study, experimentation, and travels, but above all, a constant desire: to transform every pizza into an authentic, sincere, memorable experience.

From Basilicata to New Horizons: A Journey of Courage, Technique, and Vision

Filippo was born in Tursi, in the province of Matera. It is there that he discovered the art of baking and felt, from a very young age, the need to go beyond, to learn, to grow.

His journey first takes him to Stockholm, where he works for two years as a pizza maker and contributes to earning two Gambero Rosso forks. It is his first real encounter with an international, demanding, curious audience.

Then comes Lyon, where for another two years he takes on the role of pizza restaurant manager. Here he refines not only his technique but also his ability to lead a team, organize service, and build an entrepreneurial vision.

These are years that shape him, challenge him, and push him to imagine a pizza that is both tradition and future.

His return to Italy brings him to Milan, where he launches a new contemporary pizzeria format just steps away from the Navigli. The project quickly captures the city’s attention and earns him the “Di Pizza” award from Garage Pizza and Dissapore, along with numerous collaborations and industry events.

But despite the recognition, Filippo feels that his journey is only beginning.

There is an idea growing inside him, a vision demanding space.

The Birth of UNANIME

After years of training and working away from home, Filippo decides to give form to everything he has learned, lived, and dreamed.

Thus UNANIME is born.

A pizzeria that is not just a restaurant, but a manifesto: the synthesis of his journey, his identity, and his idea of pizza.

UNANIME is a place of research, quality, and storytelling. Every dough, every topping, every detail is the result of a precise choice, a thought, an emotion.

It is his vision made concrete: a contemporary, clean, recognizable pizza with a deeply Mediterranean soul.

Doughs, Technique, and Raw Materials

For his doughs, Filippo uses a blend of selected flours, with the goal of obtaining a light, digestible, and nutritious product.

The process begins with a pre-dough that promotes the self-development of gluten, making the mass smoother and more homogeneous. This is followed by the main dough and double fermentation at controlled temperature.

The hydration, between 70 and 75%, and the meticulous baking ensure balance between development, fragrance, and structure.

Every pizza is designed to be harmonious, recognizable, authentic.

Creations Come from Origins

Filippo’s cuisine is a tribute to the South: to its scents, its products, its memory.

His pizzas tell the story of Basilicata and much more, through selected ingredients, often sourced directly from small local producers and livestock farms in Basilicata.

Peperone Crusco, Lucanian cured meats, artisanal sausage, Canestrato di Moliterno, Podolico caciocavallo: these are not simple ingredients, but fragments of identity, roots that become flavor.

Each combination is created to be balanced, sincere, without excess or forcing.

A Clear and Ambitious Vision

Filippo Donadio represents a new generation of pizza makers: solid technique, gastronomic culture, international experience, and a strong personal identity.

UNANIME’s journey is just beginning, but the direction is already set: growth, continuous research, enhancement of local products, and development of a project capable of evolving without losing coherence.

UNANIME is the beginning of a journey, a story taking shape…