Hi, my name is Fabrizio Sacchi. I was born in Rome on September 1st, 1975, from a Roman mother and a father originally from Pescara. I grew up near Rome, in a small town called Rignano Flaminio, where I started my studies and later attended the G. Piazzi Scientific High School in Morlupo.
After graduation, I followed my passion for design and architecture, studying at La Sapienza University for two years and continuing at Roma Tre University. I never completed my degree, because architecture remained a passion rather than a professional goal, but it shaped my mindset, my precision, and my ability to plan and build structured systems.
Cooking has always been part of my life. I started learning in the kitchen when I was eight years old, always next to my mother Maria Augusta and my grandmother Dea. My passion grew even stronger when my father built a wood-fired oven in our garden. At eleven, I was already experimenting with dough, fire, and baking.
During my youth I lived an intense and energetic life. I worked as a creative graphic designer, attended university, practiced theatre with the Odeidon Theatre Company under Professor Alessandro Molfese, and trained in traditional Kung Fu and archery. I was always active, curious, and driven. At the same time, I was also the one organizing dinners at home. Almost every Saturday, I hosted events with 30 or even 40 friends, cooking and creating unforgettable moments.
At sixteen, I began working in Rome in a graphic design company, Ikonos Computer Graphics, where I met one of my first mentors, Luigi Canali De Rossi, known today worldwide as Robin Good. That experience introduced me to the world of advertising, communication, and digital strategy, a field that became a major part of my professional life for nearly twenty years.
In 2004, after working in different companies, I founded my first business, Argo’s Network. It was the beginning of a strong entrepreneurial phase. We grew quickly, expanding our services across Italy during the early years of the digital revolution. Those were the years when Google Ads had just started and Facebook was still far from becoming mainstream.
After 2007, the economic crisis and the effects of the banking system changes in Europe pushed many businesses into difficult times. In 2011 I decided to close my company and start a new chapter.
During those years, I also invested heavily in personal and managerial training. I studied time management, leadership, team building, communication analysis, public speaking, sales techniques, behavioral profiling, and advanced coaching strategies. This training became a fundamental part of my consulting mindset. I learned how to understand people, build teams, and guide businesses through change.
Around the same period, I attended a professional pizza training course at “A Tavola con lo Chef”, where I met another mentor who changed my life: Maurizio Capodicasa. That was the moment when pizza stopped being just a passion and became my real professional path.
After a difficult personal period and a major life restart, I began working full-time in the Ho.Re.Ca. industry. Over the years, my consulting activity expanded internationally, bringing me to work in many cities and countries including Barcelona, Paris, Bristol, Prague, Almaty, Shanghai, New York, Miami, Dubai, Riyadh, Bremen, and many more, as well as across all of Italy.
In 2017 I lost my father, Bernardino. His loss marked me deeply. Over time, he became one of my biggest supporters, proud of my work and the results I was creating for my clients.
In 2019, after a consulting project in Bacău, Romania, I decided to move abroad. I planned to relocate in early 2020, but the global pandemic and lockdown delayed everything until August. From that moment, my work in Romania never stopped.
During these years I focused strongly on Pinsa Romana and Roman-style pizza in tray, developing projects, training teams, and supporting food businesses across the country. I also collaborated in the creation of a production company for precooked bases, distributed under the brand Don Fabrizio in major supermarket chains in Romania.
In 2023 I moved to Galați for personal reasons. Like everyone, I faced major changes, challenges, and difficult moments, but I continued to move forward.
Today I keep working with the same mission: to promote Italian cuisine and Italian pizza culture worldwide, helping restaurants and pizzerias improve quality, structure, food cost control, and profitability through real methods and professional standards.
I strongly believe in one principle: change is not something to fear. It is the tool that allows us to evolve, grow, and build a better life. The search for happiness and personal fulfillment should always push us to improve, to learn, and to challenge ourselves.
As Horace wrote: Carpe Diem.
Seize the day, and make your life extraordinary.
