Simone grew up inside his family’s pizzeria in Milan, where pizza, family and restaurant life were simply part of everyday life. In 2014, that story moved to Wrocław. We caught up with the man behind Bube just before he moved to his new location on Włodkowica 11 to talk about Italian food, Polish tastes, pineapple on pizza, the new Pizza Bowl, and why his philosophy is simple: never go back, only forward.

You literally grew up inside a pizzeria in Milan. Magic, chaos or just a normal childhood?

For me, it was completely normal. It wasn’t chaos — it was just like any other kid spending time with their grandparents and mother. The difference was that our time together happened in a pizzeria.

When did you realise this wasn’t just your parents’ business — it was going to become your life too?

Pretty much from the beginning. It was always the family business, and I never really doubted that I would end up doing this too.

What’s the strongest memory from the original Bube that still influences you today?

My father screaming because he didn’t want anyone changing the ingredients on the pizzas! [laughs]

But seriously, it was the passion my parents put into their work. That stayed with me.

Then, in 2014, you moved to Wrocław. What were you expecting Poland to be like?

I still had this outdated picture in my head of the Iron Curtain and the grey countries of the Soviet bloc.

Then I arrived and found a country that was far more modern and efficient than I had imagined. It completely changed my perception.

Was there ever a point when you thought: maybe this Italian story isn’t going to work in Poland?

Yes and no. I don’t give up easily.

After 12 years in the restaurant business, you understand there will always be highs and lows. There were periods when the debt was high and things were difficult, but we always believed in our product.

Everyone talks about “authentic Italian food.” What does that actually mean to an Italian?

I don’t think there is one thing called “authentic Italian food.”

Italy is incredibly fragmented and, as a unified country, actually quite young. Every region has its own traditions. What exists is an Italian style of cooking.

For me, the key is simplicity. But we could probably talk about this all day. [laughs]

Important question. Pineapple on pizza: crime or completely acceptable?

The most important ingredient on a pizza is tomato.

And tomato is a fruit too — just like pineapple.

So I’ll leave you with that.

Someone walks into Bube for the first time. What should they order?

Right now, I’d say our Puglia Pizza Bowl.

Polish guests and Italian guests — do they want the same thing?

Not really.

Polish guests often want Italian food with a Polish accent. You can see that in many Italian restaurants around the city.

We don’t really do that.

Are Italians the hardest customers to please?

Yes.

There’s always someone saying, “My grandma makes it better!”

But maybe we should change the subject. [laughs]

So what does Wrocław actually do better than Milan when it comes to hospitality?

A lot.

But I probably shouldn’t say too much about that. [laughs]

Outside the restaurant, who is Simone?

I’m a music lover, a professional DJ, a father and a big computer and technology enthusiast.

Let’s talk about the Pizza Bowl. What exactly is it?

Traditional cuisine is always evolving.

In Italy, we’re used to eating multiple courses — maybe two dishes, starters and sides. In Poland, people often prefer to have one main dish.

The Pizza Bowl works perfectly for that. You’re basically getting the quantity and experience of two dishes in one.

So is the Pizza Bowl rebellion against Italian tradition?

I wouldn’t call it rebellion.

It’s evolution.

If your father had seen the Pizza Bowl back in 1981, would he have laughed at it or stolen the idea?

I think he would have stolen the idea.

Bube has always been a visionary.

When is the perfect time for a Pizza Bowl?

Lunch, early evening…

Or with a hangover.

Definitely with a hangover.

What did your parents teach you about running a pizzeria that you only understood years later?

Most of it! [laughs]

There are things you hear when you’re young that don’t really make sense until you’re running the place yourself.

Give us three things from the menu we should have on our radar.

The Pizza Bowl Carbonara.

Then there’s what’s coming next — the Pizza Bowl Fritto Misto.

And the gnocco fritto starter.

Bube just got bigger. While plenty of restaurants are downsizing, you’re going the other way. Why?

Evolution is my motto.

Never go back.

Only forward.