Maurizio Zippo, supply chain manager, Crosta & Mollica, on the Sex Pistols, summers in Italy and being interviewed


What was your first job?

When I was a student I worked as a waiter in a beautiful resort in my hometown - Ugento, in Puglia.

What’s been your worst job interview?

Many years ago, in London, for a foodservice company. The guy interviewing me just couldn’t stop talking. He gave a great speech but I couldn’t get a word in edgeways so I just kept staring at him. I didn’t get the job!

What was the first music single you bought?

God Save the Queen by the Sex Pistols.

How do you describe your job to your mates?

I just say working at Crosta & Mollica is being part of a fast-moving, intense, fun and rewarding environment.

What is the most rewarding part of your job?

Working with interesting customers across retail, and being surrounded by highly skilled colleagues.

What is the least rewarding part?

Having to buy Crosta & Mollica pizza base myself - it’s one of the few items we do not store in the office.

What is your motto in life?

Keep on trucking!

If you were allowed one dream perk, what would it be?

To spend the entire summer on the beach of Salento as I used to do when I was a student.

Do you have any phobias?

I used to have acrophobia, which is the fear of heights, but it seems to have gone now.

If you could change one thing in grocery, what would it be?

I feel food wastage needs to be seriously addressed. I’d also like to see a more sustainable supply chain.

What luxury would you have on a desert island?

My daughter, my family and my mates.

What animal most reflects your personality?

A dolphin. They are so easy-going, sociable and clever.

What’s your favourite film and why?

The Godfather by Francis Ford Coppola - Marlon Brando’s performance was impeccable.

What has been the most embarrassing moment in your life?

Being interviewed about my job by 30 children from year one at my daughter’s school. They asked so many unpredictable questions…

Which celebrity would you most like to work with and why?

I think Antonio Carluccio and Gennaro Contaldo. They reveal the soul of Italian gastronomy and remind me of my grandparents.