Da Cecio Artigiano della Pizza
An identity born from raw ingredients, local roots and respect for time, using shapes and colours to tell the authentic story of a true pizza artisan.
At Da Cecio, everything begins with the ingredients and a respect for their natural timing. The pizza is the result of continuous research into dough, using sourdough starter and organic wholemeal and semi-wholemeal flours, slowly rested before being baked in a wood-fired oven. It is an essential approach in which technique never becomes artifice, but rather a way of enhancing ingredients, textures and flavours.
The same philosophy guides the selection of ingredients: seasonality, short supply chains, locally grown vegetables and particular attention to local producers, organic farming and businesses that share a sustainable approach. It is a way of interpreting pizza that remains deeply connected to the land, to simplicity and to the quality of authentic ingredients.
The visual identity translates these values into a soft, natural colour palette. Sage green, earthy shades, muted yellow and warm red sit alongside a neutral background and deep anthracite, creating a visual world that naturally evokes vegetable gardens, flour, grains and ingredients in their simplest form. Never bright or artificial, the colours have a slightly dusty, tactile quality that visually expresses the same sense of naturalness that defines the product.
Da Cecio is, first and foremost, the story of Andrea Morini. Born in 1975 and known to everyone simply as “Cecio”, Andrea entered the world of pizza as a passionate self-taught maker. In 2008, he opened his pizzeria in Porcari and, alongside his daily work, began a personal journey of research into dough, flour and fermentation. A process developed over time through experience, curiosity and experimentation.
This approach is at the heart of the definition “Pizza Artisan”: not simply a pizza maker, but someone who understands the ingredients, observes how they behave and transforms them while respecting their natural timing and characteristics. His workshop therefore becomes a place of exploration that goes beyond pizza, producing bread, focaccia, cecina, panettone, colomba and Pancecio — different expressions of the same passion for dough and naturally leavened products.
It is an ongoing process of research that remains deeply rooted in the local area and in simplicity. Local ingredients, seasonality and sourdough starter are the foundations around which Andrea has developed his own personal approach to pizza: a balance of experience, technique and instinct that, over the years, has shaped an increasingly distinctive and recognisable language.
