In the city famous for burrata, there’s a self-taught pizzaiolo who wants to change pizza in Puglia

by Leonardo Samarelli 

Andria is the city of the celebrated IGP burrata and the unique Castel del Monte, a UNESCO World Heritage Site known worldwide for its iconic octagonal structure. And since 2023, it’s also the city where Davide Di Chio’s project came to life—a self-taught pizzaiolo who chose to invest in this part of Puglia and raise the bar for leavened products across the entire region. Alterego Pizza Boutique is located inside a former historic building, where ancient stones are still visible on the walls. The space is minimally furnished with designer tables, most of which offer a view of the wood-fired oven burning olive wood (a tribute to Andria’s olive-growing tradition), allowing guests to watch the pizzaiolo’s hands as they knead, create and decorate the many types of pizzas available.

Three different cooking methods and top quality

Don’t call it Neapolitan or Apulian — Davide Di Chio is doing remarkable work on defining the identity of his pizza, which he calls “the pizza of Alterego,” without any compromise. His dough is presented in three different cooking styles: fried, oven-baked, and steamed, resulting in a leavened disc that’s always highly aromatic and flavourful. It’s hard to believe that the pizzaiolo mastered the white art entirely on his own, with no experience under big names in the industry and without any formal training. Yet, his pizza is the result of dedication, research, and experimentation, driven by a contagious passion that’s also reflected in the menu.
Under the “starters” section, for example, you won’t find the usual fried snacks, but rather leavened creations that showcase his creativity. Among them is a slice first steamed and then baked in a static oven, topped with Gravina “pallone” cheese fondue, beef fillet tartare, egg yolk cream, and black truffle—a brilliant combination of ingredients with a satisfying crunch.

Pizza according to Davide Di Chio

Davide Di Chio expresses many ideas through his pizzas, demonstrating skill in the kitchen and a solid knowledge of ingredients. The dough cooked in the wood-fired oven results in intensely flavoured and fun-to-eat pizzas, like the “20 vegetables” with Swiss chard cream, basil ricotta foam, and a mix of over 20 vegetables and aromatic herbs.
Di Chio also shows courage with his version of the four-tomato pizza (pizzutello, vine-ripened, piccadilly and datterino), which he serves with a delicate orange oil; and in his take on fried pizza, which holds its own against those made by the most renowned pizzaioli. His maturity is on full display in the sweet version of the margherita, featuring riccio tomato jam—a variety rediscovered by Franco Pepe and rarely found outside of his address in Caiazzo.

Prices worth the journey

Another excellent reason to try Alterego’s pizza is the price: the most expensive pizza (with alletterato tuna sashimi) costs €20, while the margherita (with pizzutello tomato and 30-month-aged Parmigiano Reggiano) is just €7. The best advice is to go for one of the three tasting menus—featuring 4, 5, or 6 courses—for €25, €30, and €35 respectively, to enjoy the full spectrum of Davide Di Chio’s interpretations of pizza.