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Daniele Uditi, the master pizzaiolo and chef at Pizzana, draws on his culinary upbringing in Naples, Italy, where his family's expertise in food influenced him from a young age. With a career that started at 12, Uditi's journey led him to refine his skills in Southern Italian cuisine at Michelin-starred Le Colonne before bringing his unique "slow dough" pizza to Los Angeles. At Pizzana, he blends inspiration from local markets and Italian traditions, crafting a distinct Neo-Neapolitan pizza experience.
