Enrico Sgarbossa

Enrico Sgarbossa, hailing from Bassano del Grappa, Italy, is a distinguished leader in the pizza industry, with over 17 years of dedicated experience. His journey began as a humble pizza maker’s assistant and has evolved into a remarkable career marked by innovation and excellence.

Sgarbossa’s career took a significant turn when he was mentored by Valerio Valle, a renowned pizza expert and the owner of a prestigious pizza school in Abruzzo. Under Valle’s guidance, Sgarbossa honed his skills and prepared to become a pizza educator himself.

In 2014 Sgarbossa’s reputation soared after winning the 'Best Pizza in Europe' competition. He then joined Molino Dalla Giovanna as a technician, where he spent four years immersed in the world of flour and baking. This role allowed him to learn from some of Italy’s finest bakers and pastry chefs, including Piergiorgio Giorilli, Nicola Demo, Paolo Spadaro, and Alberto Campagnolo, enriching his expertise with diverse baking perspectives.

The year 2016 marked a pivotal moment in Sgarbossa’s career with the opening of 'Al Taglio: The Art of Pizza', the first gourmet pizzeria of its kind in Australia and Asia. This innovative venture was recognized with the prestigious '3 Slices' award from 'Gambero Rosso' for four consecutive years, a testament to its exceptional quality.

At 'Al Taglio', Sgarbossa introduced a fresh approach to pizza, blending the art of baking with healthy, innovative toppings in collaboration with top chefs. His commitment to innovation and quality has led him to work with numerous Australian and Italian chefs, exploring new styles and toppings.

A pioneer in using sourdough techniques such as biga and poolish since 2012, Sgarbossa is dedicated to employing the finest equipment and ingredients. His role as an ambassador for Regina Tools and Pizza Master Ovens highlights his commitment to quality.

In 2019 Sgarbossa joined the technical team at Molino Agugiaro & Figna (Le 5 Stagioni), where he shares his expertise in flour and pizza-making. His mission is to educate others on using these crucial ingredients to produce high-quality, passion-driven pizzas.

As a proud partner of Slow Food Italia, Sgarbossa aligns with their philosophy of sustainable and local food practices. In 2024, he joined Slow Food SA, celebrating his ongoing commitment to farm-to-table practices and supporting local, sustainable ingredients.

Sgarbossa’s dedication to reducing kitchen waste is evident in his 2023 initiative, '0 Waste Bread'. This community-based project teaches pizza makers to repurpose leftover dough into delicious bread and focaccia, minimizing waste in the pizzeria.

Throughout his career, Sgarbossa has consulted and taught hundreds of restaurants and pizzerias across Australia and New Zealand. His ongoing efforts continue to drive innovation and excellence in the pizza industry, ensuring that every pizza made reflects his deep knowledge and passion.