Building Dreams: A Mason’s Journey from Naples to Milan

Middle-aged man with gray hair standing in a narrow city street, smiling at the camera, dressed in a casual suit with an open blue shirt.

“I’ve been working as a mason for over 20 years now, and every day brings its own set of challenges and triumphs. I’m a 48-year-old man from a small town near Naples, Italy. My day usually starts at dawn; the early morning is my favorite time to enjoy a strong espresso before heading to the construction site. I didn’t finish school, but I’ve always had a knack for building things. My father was a mason, and he taught me everything I know. I’m a bit of a perfectionist, always making sure every brick is perfectly aligned. I’m a family man, married with two kids who are my pride and joy. My wife often packs me a lunch of pasta e fagioli, a hearty bean and pasta soup that keeps me going through the long hours. Despite the physical strain, I love my job. There’s a sense of accomplishment that comes with seeing a project completed, knowing I’ve built something that will last. I’m Catholic, and my faith gives me the strength to keep going, especially on the tough days. We moved to Milan a few years ago for better job opportunities, and it’s been an adjustment. The city is fast-paced and a bit overwhelming at times, but I’ve grown to appreciate its vibrancy. I try to balance my work with spending time with my family. Sundays are sacred; we always have a big meal together, usually something like osso buco, a slow-cooked veal dish that’s a Milanese specialty. My dream is to one day build my own house, a place where my family can feel safe and happy. For now, I’m content with the little moments of joy, like sharing a glass of wine with my wife after a long day or playing soccer with my kids in the park. One of my favorite dishes is a simple margherita pizza from a local pizzeria – the kind with a crispy crust and fresh basil, just like they make back in Naples. It reminds me of home and the simpler times.”

Favorite Food Place

Recipes

Essential Tools

Join the Conversation

What we really eat