披薩神教 經營120年，每天售出1600個披薩的傳奇那不勒斯披薩店！

Raffaele Festa shares his journey of becoming a pizzaiolo through the support of Don Antonio and Giuseppe. He describes the technical process of making traditional Neapolitan pizza and gluten-free options, emphasizing the importance of adjusting yeast based on seasonal temperatures. The video highlights the pizzeria's role in providing employment and opportunities to local youth from the neighborhood.