Gabriele Dani, pizza maker specializing in fermentation, trainer and consultant, has built his career focusing on research into dough and baking techniques. Born in 1985 in Piombino, he grew up in a family of pizza makers and started working early in the family pizzeria. After graduating from the hotel school in Massa, he deepened his knowledge of sourdough, biga, and poolish starters, eventually becoming a trainer himself.
After various experiences, in 2021 he opened Bottega Dani in Cecina, in the province of Livorno, a project that became the exclusive focus of his activity in 2022. The establishment offers an innovative format where bread and leavened products take center stage. Among his most representative creations are the Piciaccia, a reinterpretation of Tuscan flatbread made with only local ingredients, and the gourmet steamed pizza, inspired by Asian techniques, cooked entirely by steam.
"I was born into the trade, coming from a family of pizza makers," says Dani. "But I've always tried to go beyond pizza, studying flours and doughs from every angle."
His approach stands out for its high-hydration doughs and long fermentation. His steamed pizza, with a final crisping step, took years of experimentation to perfect. The quality and innovation earned him the Tre Spicchi award from the Gambero Rosso guide.
"Letting people taste the first Tuscan pizza," says Dani, "and offering recipes dedicated to excellence, taste, and healthiness will remain the foundation of my work." Today, Bottega Dani represents a reference point for contemporary pizza, with an offering that combines technique, territory, and research, enhancing Tuscan gastronomic heritage.
