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I have always seen in flour the values of humility and richness of essence—principles I identify with and that keep me deeply connected to the fascinating and complex world of Italian milling. My journey is fueled by a passion for knowledge and a responsibility for evolution.
Born in 1985, Eduardo Ore grew up in the heart of the Vesuvius National Park, a land rich in ancient bread-making traditions that shaped his professional path.
At just 14 years old, in 1999, he took his first steps into the world of white art, working in bakeries and pizzerias at the foot of Mount Vesuvius, first as a baker and later as a pizzaiolo.
Fascinated by the legendary bread of San Sebastiano, made with sourdough, and the techniques behind true Neapolitan pizza, he immersed himself in mastering these centuries-old traditions under the strict guidance of Vesuvius’ most esteemed sourdough masters.
A Journey of Research and Innovation
Eduardo’s insatiable curiosity and commitment to quality led him to gain expertise in multiple sectors over the years:
His dedication to fermentation led him to study with Maestro Achille Zoia and Piergiorgio Giorilli, two of Italy’s most respected sourdough experts, specializing in the science of baking, sourdough fermentation, and large leavened products like panettone and pandoro.
In 2013, Eduardo joined Master Pizzaiolo Enzo Coccia as a trainer, consultant, and coordinator, promoting Neapolitan pizza across Turkey, China, Spain, France, the U.S., and Australia. Over the years, he has taken part in major fairs, events, and congresses as a master sourdough specialist and flour expert, sharing his knowledge across five continents.
He also developed a special sourdough starter, “Ciruzzo”, obtained from controlled fermentation of Catalanesca grapes, grown in the volcanic soil of Mount Vesuvius. This led to the creation of Vesuvius, a Neapolitan artisanal panettone made exclusively with natural fermentation and raisins from the Vesuvian IGP vineyards.
In 2018, Eduardo traveled across South America, helping Italian migrant communities in São Paulo and Buenos Aires preserve their traditional pizza-making techniques.
While exploring the Andean regions of Chile and Colombia, he studied the pre-Columbian Inca civilization from an anthropological and agri-food perspective.
This research inspired him to create “Un Pan por Pachamama”, a baking education program for the Fe y Alegría NGO, supporting Quechua indigenous communities in Bolivia. The initiative focused on natural fermentation techniques, utilizing high-altitude Andean grains and pseudocereals to enhance local baking traditions.
In 2019, Eduardo became a technical consultant and Master of Flour for Molino Colombo, where he created and signed “Fiore di Napoli”, a revolutionary flour designed specifically for Neapolitan pizza.
In 2020, he was appointed technical judge for the prestigious Accademia Maestri del Lievito Madre e del Panettone Italiano, further solidifying his status as a leading authority in natural fermentation and high-quality flour development.
