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To make a great pizza? You need excellent flour, water, salt, yeast, and oil with taste—but most importantly, HEART. The dough senses emotions. And for the toppings? Creativity and plenty of imagination.
Antonino Militi, known to friends as Tony, is a Master Pizzaiolo originally from Catania, but raised in Milan.
His journey into the world of white art began at the age of 14, when, after finishing school, he found a job at a bakery delivering bread by bicycle. Not long after, he was offered the opportunity to learn the craft, and without hesitation, he embraced it.
In 1990, Tony started working as a pizzaiolo at “La Grotta Verde”, where he discovered his deep passion for pizza—marking the start of a long and successful career.
In 1999, he opened his first pizzeria, Un Mondo di Pizza, in Marcallo con Casone (Milan), which remained active until 2005. His brand then expanded to Piedmont in 2010, before returning to Milan province in 2012.
By 2015, Tony decided to give his personal identity to a new pizzeria in Marcallo con Casone, opening “Pizza da Tony” with his partner Monica, where he continues to work today.
Throughout his career, Tony has always been driven by a desire for growth and innovation, consistently attending training courses, including those at Molino Colombo’s Accademia della Farina. His competitive spirit has led him to participate in numerous pizza championships, often earning him a place on the podium.
A loyal Molino Colombo customer for years, Tony has collaborated as a technical consultant at trade fairs and demonstrations for wholesalers. In 2021, he officially joined our team of Masters of Flour, becoming a key reference in the world of pizza, alongside Edoardo Ore.
