Agostino Di Marco

Professional pizzaiolo 🍕 | Crafting high-hydration doughs, biga & gourmet toppings. The art & science of contemporary pizza. Calabria, Italy 🇮🇹

[Agostino Di Marco @Agopizza89]

From flour to final bake: my daily obsession. 🍕🔥
​Professional pizzaiolo from Calabria, Italy. I experiment with high-hydration doughs, biga, and gourmet toppings.
​What’s your absolute favorite pizza topping? Let me know below! 👇🇮🇹
​#Pizza #PizzaLover #Pizzaiolo #FoodPorn

[Aptos @Aptos]

Institutional privacy starts before a transaction is finalized.

By default, pending transactions are public on Aptos and most networks. For users and traders, and especially institutions placing large orders, that's where MEV risk shows up.

Encrypted Mempool adds a choice.

[Agostino Di Marco @Agopizza89]

@JoelKatz 🖤

[Nathaniel C. J. Rothschild @NCJRothschild]

For years, the entire stock market has been inflated with money printed out of thin stinky air. Do not be surprised or angry when a massive crash occurs. If you are still invested in stocks—rather than in physical Gold, Silver, or XRP—you have only yourself to blame.

[Aptos @Aptos]

Introducing MonoMove, Aptos' new execution engine and the biggest scalability upgrade in network history.

Moving global markets onchain takes a new standard of speed and safety. MonoMove delivers both, executing the smart contracts behind every onchain market up to 55x faster.

Money is moving onchain. Aptos has the engine to run it.

[Agostino Di Marco @Agopizza89]

Proud to be a long-term holder since day one! 💎🙌 The commitment never stops, and the vision remains strong.
​@Ripple @bgarlinghouse @JoelKatz #XRP #XRPLCommunity #Crypto

[Agostino Di Marco @Agopizza89]

@Ripple @bgarlinghouse @JoelKatz @Vet_X0 @XRP @RippleSwell XRP Army 🖤

[Agostino Di Marco @Agopizza89]

Proud to be a long-term holder since day one! 💎🙌 The commitment never stops, and the vision remains strong.
​@Ripple @bgarlinghouse @JoelKatz #XRP #XRPLCommunity #Crypto

[Agostino Di Marco @Agopizza89]

"La Croccante"! 🍕✨ A perfect blend of textures and bold flavors,
ingredients:

○ Tomato and fior di latte (fresh mozzarella)
○ Potatoes and red onion
○ Smoked provola cheese ○ Crispy guanciale (cured pork jowl)
○ Harlequin pepper blend

🤤🔥 #PizzaLovers #Pizzeria

[Agostino Di Marco @Agopizza89]

Perfection is in the details.✨️

#pizza #pizzalover #food

[Agostino Di Marco @Agopizza89]

Relax 🏖🐟

#Food

[Agostino Di Marco @Agopizza89]

🧅🌶��🥩

[Agostino Di Marco @Agopizza89]

Like it🐟

[Agostino Di Marco @Agopizza89]

High hydration, extreme lightness, and a crispy crust. This is my kind of pizza. 🍕🔥🌱🌱🍆
​#Pizza #Pizzaiolo #FoodPorn #ArtisanalPizza

[Agostino Di Marco @Agopizza89]

Turning simple flour, water, and time into pure art. 🤌🍕PizzaLover
#Pizza #Foodie #Pizzaiolo

[Agostino Di Marco @Agopizza89]

@farinacaputo For this dough, I used a high-hydration pre-ferment and a long cold maturation. Managing the yeast activity with these temperatures isn't easy, but the result on the crust pays off all the hard work. 🍕

[Agostino Di Marco @Agopizza89]

From flour to final bake: my daily obsession. 🍕🔥
​Professional pizzaiolo from Calabria, Italy. I experiment with high-hydration doughs, biga, and gourmet toppings.
​What’s your absolute favorite pizza topping? Let me know below! 👇🇮🇹
​#Pizza #PizzaLover #Pizzaiolo #FoodPorn

[Agostino Di Marco @Agopizza89]

For this dough, I used a high-hydration pre-ferment and a long cold maturation. Managing the yeast activity with these temperatures isn't easy, but the result on the crust pays off all the hard work. 🍕"

[Agostino Di Marco @Agopizza89]

From flour to final bake: my daily obsession. 🍕🔥
​Professional pizzaiolo from Calabria, Italy. I experiment with high-hydration doughs, biga, and gourmet toppings.
​What’s your absolute favorite pizza topping? Let me know below! 👇🇮🇹
​#Pizza #PizzaLover #Pizzaiolo #FoodPorn

[Agostino Di Marco @Agopizza89]

@SolanaHub_

[Agostino Di Marco @Agopizza89]

@Solana1000xgem

[Agostino Di Marco @Agopizza89]

@crypt0b3ar @Polymarket @MarioNawfal 😎