Giuseppe Cortinovis (born 13 March 1980) is an Italian baker specialized in pizza production
since he left his home country in 2009.
He was born and raised in the small town of San Pellegrino Terme, where the famous sparkling
water comes from. After completing his degree in electronics and telecommunications, he
studied industrial engineering and opened a bakery with his parents.
While making pizza to pay for university he started to compete nationally and internationally
and placed the finals at the “giropizza d’Europa” (European pizza challenge) four times out of
five.
In 2010 he created his first website about pizza “pizzaontheroad.it” (then moved to
lovemypizza.com) and started traveling around the world, to spread “Italian pizza culture”
starting with Australia. He worked in Perth, Lancelin, Sydney, Newport and Port Douglas
(where he opened a pasta business called “Trattoria Eataliana”).
He then went to Thailand to follow the opening of a friend’s pizza restaurant in Chiang Mai.
Back to Italy, he worked again in the family business, then he relocated to Covent Garden,
London (UK), to manage the pizza production of a small but busy Italian restaurant.
With his friend Giordano he founded “the Covent Garden Jam Company” and worked in the
Jubilee market; making jam out of few old jam recipes based off an antique chef’s manuscript
that him and Giordano found in an antique shop store.
He came to Canada in 2014 and he was sponsored by the Glowbal Group, as lead pizza chef,
to become a permanent resident and since then has been part of the opening team of: Trattoria
Park Royal, Trattoria Burnaby, Bella Gelateria Yaletown, Social Corner, Nightingale, Ignite
pizzeria; providing technical support, experience and staff training.
In 2015 he published the book “I ACE” (in Italian) that describes his travel and work around
Australia.
In 2020, he published the book “Bake Nouveau” in English (available on Amazon). This book
teaches you how to create a versatile “flour kit” and encourages you to explore diverse baking
methods and recipes using this kit.
After founding his consulting company, “lovemypizza” in 2017, he started to teach for the
“school of Italian pizza” in Toronto and Montreal.
He created pizza classes at the Vancouver Community College and Italian Cultural Center, then
at Jan K Overweel and Kerrisdale Lumber. Also great supporter of the non-profit organization
Superchef, who he is helping in their remarkable work to promote healthy food choice for kids
by their culinary camp, which include pizza too, obviously.
He recently partnered with the sommelier Giuseppe De Cesare and started pizza and EVO oil
pairing events.
He has competed at “Canadian pizza chef of the year” in Toronto and won 2nd place twice (in
2015 and 2017). Then he won in 2019 in Toronto and recently won the 2023 edition in
Vancouver.
He has been sponsored by “Canadian pizza magazine” to compete at the world pizza
championship in March 2024 in Las Vegas and represent Canada.
He recently founded the company “The Base Food Inc.” with his 50% business partner
Fabrizio Busso, the GM of the plant based bakery and café “To Live For”.
The Base is an innovative pizza crust that will be sold in a unique packaging… soon available
in the market by the beginning of 2024.