PIZZAIOLO MARIO PETROLO http://www.pizzachilometro.it http://www.youreporter.it/mio/Pizzaio... / pizzaiolomariopetrolopizzachilometro http://ireport.cnn.com/people/CHILOMETRO https://vimeo.com/user22843157 https://www.flickr.com/photos/1223980... / pizzachilometro http://www.dailymotion.com/MarioPizza... https://www.icloud.com/sharedalbum/it... Our Mario Petrolo comes from a long and consolidated family tradition, as all his loved ones are involved in cooking, gastronomy and naturally have their hands in the dough. His father, mother and two brothers: Franco and Lorenzo, a few years older than him, work at a pizzeria in Reggio Emilia. Since he was a child, he always wanted to become a pizza chef, so it wasn't a fallback, but a voluntary choice, without being forced by anyone, even though his brothers had taken the same path before him. Mario grew up in the environment, so he learned by observing, experimenting, but above all by working, because to be a pizza chef you need a lot of experience. Our protagonist had an advantage, he was playing at home; in fact he stole the tricks of the trade from his older brothers, but after having carefully observed them he developed a working method all his own. Petrolo had experience as an employee; accustomed to the rigor of his two brothers, he therefore didn't let himself be discouraged and put himself in the shoes of the owners. In the chat he tells us that he never attended courses, but learned with direct experience in front of an oven. As for the internet and social networks, he tells us, that in his time they weren't very used and widespread; now instead he uses them all: from YouTube to Facebook, to Twitter to make his pizza by the meter known throughout the world and to advertise the business. Mario, together with his brothers, is the owner of the pizzeria “L' INFINITO” located in Correggio in the province of Reggio Emilia. The restaurant-pizzeria is made up of two internal rooms that can accommodate two hundred people each plus a veranda that in the summer welcomes over two hundred and fifty customers. A truly large and demanding structure to manage from the point of view of the amount of work and as regards the company organization. The counter-oven work station has a potential capacity to churn out around 600 pizzas in an hour; certainly considerable figures. The large restaurant organizes with its qualified and close-knit family-run staff, as we were saying, banquets and events of all kinds, to celebrate every occasion making every important moment of life unique and enjoyable. The specialty of “L' Infinito”, much requested by customers, are the pizzas by the meter, with which they manage to satisfy a large number of people, meeting the most disparate tastes. Naturally they are stuffed in the most varied ways, precisely so as not to displease anyone. Mario has never participated in any kind of competition or contest. His work, he tells us, takes up a lot of his time, with no days off and very demanding hours, but at the same time, given the passion and love I put into it, it satisfies him a lot. We then asked him about his upcoming projects and he replied that he and his brothers intend to expand the premises used for summer catering because that is where high-level parties and receptions will be held, which will therefore have a particular and suggestive location.