Ivano Veccia, born in 1981, is widely regarded as one of the leading voices in contemporary Neapolitan pizza. Born and raised in Forio on the island of Ischia, he began working in pizzerias at a young age, developing his craft through hands-on experience across the island. After further professional experiences in Italy and abroad, his career 

took a significant turn in 2006 when he met chef Nino Di Costanzo of Daní Maison, a renowned fine dining restaurant. This meeting marked the beginning of a strong friendship and collaboration that helped shape his culinary evolution. In 2015, Veccia became responsible for the pizza section at the “Ischia Safari” event, where he introduced his 

signature creation, the “Lasagna povera,” a pizza inspired by the Cosacca style and enriched with Ischian oregano. In 2018, his career advanced further with a key role at Qvinto Restaurant in Rome. In 2024, together with chef Di Costanzo and entrepreneur Federico de Majo, he opened Lisola Restaurant in Forio, a contemporary dining project set 

in volcanic stone with a terrace overlooking the sea. Veccia’s pizza is defined by balance, technique, memory, and a strong connection to Ischia’s culinary heritage, with signature creations such as “La Pizzaiuola” reflecting his identity-driven approach to pizza making.