Florindo Bonora is an Italian pizza chef originally from Castellabate, in the heart of Cilento, a region deeply rooted in the culinary traditions of Campania. From a young age, he was drawn to the world of cooking and the art of baking, developing a special passion for pizza and the artisanal work of dough.

Over the years, he has perfected his technique, focusing on long fermentation times, careful flour selection, and the use of local and seasonal ingredients, with a deep respect for Campanian tradition. His style seeks a balance between lightness, flavor, and authenticity, reflecting the identity of the Cilento region in every pizza.

In 2020, together with his brother Nicola, he founded Bonora Ristorante e Pizzeria Cilentana in Castellabate, a project born with the intention of showcasing the products of the Cilento region, both from the sea and the land. Their menu features artisanal pizzas baked in a wood-fired oven, combined with iconic ingredients such as buffalo mozzarella from Campania, anchovies from Cetara, and typical local cheeses.

Today, Florindo Bonora is recognized for its artisanal approach and commitment to quality, becoming a local landmark for those seeking an authentic culinary experience where tradition, local ingredients, and passion come together in every creation.