Born and raised in La Marche region of Italy, Chef Roberti began his career in pastry making, and later worked in kitchens of prestigious establishments in Italy and abroad.

For six-years in Australia, he worked as the Executive Chef and consultant for several important Melbourne restaurants including Caffe e Cucina. Ultimately, he opened his own Italian restaurant. In 2017, he was named for the first time amongst the Chefs of the Year - Australia and placed top six in 2019.

He joined the pizza oven maker Moretti Forni and the MorettiLAB in 2022 as Corporate Chef, in charge of cooking consultancy, as well as sharing the importance of heat as an ingredient for all those who wish to learn more about this subject.

As part of his role, he travels the world to explain how to make the best pizza with consistency and precision in different locales.

In this episode, Chef Roberti talked about the different style of pizza, what makes their product stand out, the weirdest pizza he has seen traveling the world, and more.

Don't miss these Stoveside Stories - and bon appetit!