Who is Francesco Arnesano?

The origins of a passion - Born in 1995 in Rome, Francesco Arnesano discovered his love for leavened products at a very young age. At just 14 years old, driven by curiosity and a desire to experiment, he began kneading bread and pizza dough.

The birth of Lievito - In 2016, at just 21 years old, he founded Lievito Pizza, Pane: a small 35-square-meter shop in Rome’s EUR district that quickly became a local landmark for anyone seeking authentic, artisanal, and innovative products. A determined self-taught baker, he honed his skills through study and by learning from masters such as Gabriele Bonci, developing a clear philosophy: respecting proofing times, carefully selecting raw ingredients, and creating light, airy doughs. 

 

Philosophy and style - High-hydration, long-matured doughs are at the heart of his offerings, made with premium-quality flours and sourdough starter. He pairs them with seasonal toppings and ingredients sourced from small, ethical, and sustainable producers.
Alongside pan pizza, Lievito now offers a constantly evolving selection of breads, traditional sweet breads, and festive leavened specialties: a workshop that combines tradition with innovation.

The vision - For Francesco Arnesano, every dough tells a story of patience, research, and passion: a universal language that conveys his most authentic vision of conviviality.