...An easy going and always smiling guy, Dario Polani, better known as "The Romano Baker", was born in Rome and grown up in the city of Ostia, by the Thyrrenian Sea, 15 kilometres far from the Capital. 

Since his childhood, Dario has always been interested in playing with flour, experimenting there, in his messy kitchen with a constant smile on his face, and fascinated by the science and mechanisms behind the so-called "White Art", the art of Bread and Pizza making.  

His strong passion has led him not only to turn his love for this Art into his job, but also to be a constant researcher of the best natural methods, techniques and ingredients for creating the perfect product. 

After graduating Pizza Chef in 2013, Dario has worked for the most renowned "Pizzerias" in Rome, attending in 2019 a long professional Master Baker Course in "Cast Alimenti", which is one of the best baking and  culinary Academies in Italy, Brescia.

Under the guidance of internationally renowned Bakers such as Piergiorgio Giorilli and Ezio Marinato, and an experience at Gabriele Bonci's panificio who has deeply inspired Dario's infinite quest for providing the best quality flour and local ingredients, "The Romano Baker" has developed his own unique style, a perfect blend bewteen Italian Rustic tradition and modern innovation which is the key to a guaranteed success.   

            

"Quality makes difference"