Benemerito & Fortuna Srl represent Pinsa as interpreted by Lorenzo Fortuna. The story of a product born from a dream in the world of quality baking. Lorenzo was born in 1976 in Chicago to Italian parents, chefs at important restaurants in the United States. His passion for cooking emerged at a very young age once he returned to Italy, and so his training began. In 1992 the family opened "Number One", a restaurant and pizzeria, an opportunity for Lorenzo to develop his skills in a family and professional environment. Over time his training grew richer as he worked alongside the great professionals of the world of baking, leavened products and Italian cuisine, such as Marco Montuori, Luigi Conti, Antonio Chiera, Antonino Cannavacciuolo and Marco Pirotta. He was the first to bring the concept of certified Roman Pinsa to Calabria. In 2014, in Rome, he won the Pizza Award, a prestigious recognition among Italian pizza makers. In just a few years his "pizza project" took shape, enhancing flavours and taste through the chef's interpretation. On this impulse, in 2017 he opened "Number One da Lorenzo" in Rende, with quality at the table as its goal. Thanks to his professional background, skilful baking and selected ingredients, "pizza and pinsa" offer a true taste experience. Since 2021 Lorenzo Fortuna has run a school dedicated to both products: pizza and pinsa.