Flour, dough, and the art of working with it have been part of Antonio Verdicchio's life since he was a child. Born near Florence and raised near Naples, his grandparents were bakers who baked bread in the basement of their home, while his father, Mario, made his way as a pizza maker and had a restaurant in San Felice a Cancello, thirty kilometers from the capital of Campania. "He would get up at four in the morning to open the pizzeria, which was next to a school, and people would buy their children's lunch. Everyone knew my father," he recalls. Antonio, in fact, grew up as "the son of the pizzaiolo". From him he learned the trade and the passion for pizza (Neapolitan, of course), the keys that explain why now, at 39 years old, he is successful with La Piccolina, the pizzeria he opened almost two years ago in Barcelona and with which he has won over the neighborhood of Sant Antoni.