ABOUT US
+39 Italy Management was founded with the mission of protecting and promoting Italian know-how worldwide. As part of the GLDM group, it benefits from the support and expertise of prestigious brands such as the Associazione Verace Pizza Napoletana (AVPN) and Pizza-Schule.
The AVPN was established in 1989 and is the only organization with an official set of regulations for True Neapolitan Pizza, recognized as a UNESCO heritage in 2017. Our co-founder, Luca Di Massa, an AVPN brand ambassador, passionately leads the spread of authentic Italian pizza-making traditions. Pizza-Schule is a key institution in Central Europe that promotes various types of traditional Italian pizzas through its network of schools.
Our Team
Our team also includes Alex, the group’s CEO based in Hong Kong [DESCRIPTION OF ALEX], and co-founder Guang Sun [DESCRIPTION OF SUN].
Beyond training and promoting Italian excellence, we specialize in creating new restaurant formats and chains and act as brokers for major Italian brands, facilitating their expansion into international markets.
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Luca Di Massa
After completing his studies, Luca Di Massa embarked on a professional career in the food
and beverage industry at a very young age. His journey took him from Italy to the United
States and Japan, where he gained hands-on experience, starting as a chef de partie in the
kitchen and later moving to the front of house to master the art of service. Upon returning to
Italy, he took on roles as an F&B Manager in hotels and restaurants, including the
prestigious Royal Carlton Hotel in Bologna.
Luca realized that authentic Neapolitan pizza would be the key to enhancing his expertise
and sharing the tradition and authenticity of “Made in Italy” with the world.
In 2014, he founded the pizzeria +39 ITA in Castenaso (Bologna). The immediate success of
the restaurant led to numerous consultancy requests, resulting in co-branding partnerships
with various establishments, including:
● Vecchia Malga – Guglielmo Marconi Airport (Bologna)
● Passaparola – Prato (Tuscany)
● Malafemmena – Berlin (Schoenberg)
● Malafemmena – Berlin (Prenzlauer Berg)
● Acqua e Farina – Trento
● Mutì – Porto (Portugal)
● Assai – Hotel Fontermosa (Orbetello)
In 2020, taking advantage of new opportunities brought by the COVID-19 pandemic, Luca
developed the “Stagliata” project: a pre-portioned, frozen dough specifically for Neapolitan
pizza. This innovation was designed to address two key challenges in the industry: the
difficulty in finding skilled personnel and the need for restaurant owners to maintain
product consistency over time, reducing reliance on individual employees.
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