Luca Fabozzi is a Neapolitan pizzaiolo whose work is rooted in tradition, fermentation, and continuous innovation. Born and raised in Naples, the birthplace of pizza, he developed his craft through years of training and professional experience before bringing his vision to Belgium. After building a loyal following through pop-ups, festivals, and collaborations, Fabozzi opened Licoli in Antwerp, a pizzeria named after the Italian term for liquid sourdough starter. At the heart of the concept is a naturally leavened dough fermented for up to 72 hours, designed to deliver both exceptional digestibility and depth of flavour. Licoli offers an intimate counter dining experience, allowing guests to witness every stage of the pizza-making process. Fabozzi’s approach honours the foundations of Neapolitan pizza while embracing seasonality, creativity, and carefully selected ingredients sourced from Italy and local producers. Widely recognised by food critics and industry professionals, Licoli has established itself as one of Belgium’s most respected pizza destinations. Through technical precision, thoughtful hospitality, and a deep respect for tradition, Fabozzi continues to push the boundaries of contemporary pizza while remaining true to its Neapolitan roots.