The food we eat is a carnal and sensory meeting with a territory. This is the best synthesis of Carpe Diem’s dream, the “Diversamente Pizza” project, the fruit of growth and entrepreneurial development carried out by Emilio Brighigna and Angelica De Berardinis – who, combining strength and character and united by the same passion – capture the potential inherent in the gastronomic experimentation of Pizza and excellent cuisine, for which Carpe Diem has become famous beyond borders.

The project “Carpe Diem” was born in Montesilvano in 2012 from the intuition of the young Emilio Brighigna, pizza maker, and passionate entrepreneur; in recent years Emilio has grown and has become known throughout Abruzzo for the goodness of his pizza and the lightness of his dough.

The project “Carpe Diem” was born in Montesilvano in 2012 from the intuition of the young Emilio Brighigna, pizza maker, and passionate entrepreneur; in recent years Emilio has grown and has become known throughout Abruzzo for the goodness of his pizza and the lightness of his dough.

Moved by passion, the young and enterprising Emilio has developed over the years a training path that has led him to develop innovative food combinations and to engage in a continuous study of raw materials, dough and processes that feed it. Already awarded in several competitions, he has recently also become a judge of the competition on the occasion of the 4th National Pizza DOC Championship in Salerno.