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C'è in ingegnere che vende la pizza al trancio agli inglesi. È nato a Cagliari. A Londra si è trasferito 14 anni fa, ma per costruire grandi alberghi di lusso. In Inghilterra lo aveva portato la formazione scolastica, ma evidentemente non la sua vocazione. Così qualche anno più tardi, dopo aver frequentato un MBA alla London Business School, Corrado Accardi decide di rilanciare. Ripartendo da zero per una nuova sfida.
Si accorge che gli inglesi non conoscono la pizza al trancio di qualità, abituati a grondanti mappazzoni iper-calorici. Torna in Italia, studia il mestiere, fa praticantato, redige un business plan e ottiene i soldi per partire grazie ad un crowdfunding di particolare successo. L’impatto con il mercato, però, nonostante studi proiezioni e tanta passione, è traumatico. Non si scoraggia, calibra il tiro e oggi, a distanza di tre anni, già mette a fuoco il prossimo obiettivo. Esportare la pizza al taglio oltreoceano, trasformando il suo brand, Pizza Rossa, in una catena del cibo made in Italy di qualità.
Lorenzo Amuso
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