Born in Rome, Italy, chef & owner Massimo Ranni is best known for his award-winning breads and delicious secret sauces. His father a butcher and his grandmother a baker, Massimo comes from a family with rich culinary traditions. It was from his grandmother that he learned the “arte bianca” and started his own bakery in Italy, which he ran very successfully for 15 years.

In 1998, Massimo moved to the U.S. to open a new bakery and trattoria outside of Manhattan (Montclair, NJ) — which garnered rave reviews from the New York Times for his filone, pagnotta and pizza Romana.