Bansumana’s tale: From slavery in Libya to pizza chef in Italy

Rome: Bansumana Gindeh, a 36-year-old man who left Gambia in 2016, endured imprisonment and slavery in Libya before transforming his life in Italy, where he now works as a pizza chef in Naples. This is his story.

Bansumana Gindeh has had a long and winding journey towards Italy. In 2016, he left his homeland, Gambia, traversing Mauritania and Tunisia before arriving in Libya, where he says he was detained and forced into slavery. Despite these hardships, he eventually made his way to Italy, first landing in Augusta, Sicily.

From there, he continued his journey to the province of Naples, where he found a job as a pizza chef.

Gindeh’s first stay was in accommodation in San Gennaro Vesuviano, a town near Naples, but he later moved to Portici as part of a project run by the SAI Hosting and Integration System. This initiative, managed locally by the Arci Mediterranea association, provides comprehensive support for migrants.

“We support them throughout the hosting process and assist with their integration at all levels,” said project operators, citing services like healthcare, legal aid, training, and job placement. Thanks to this assistance, Gindeh says he was able to connect with people who helped him rebuild his life.

“He trusted us, worked hard, and achieved his goal,” said Portici Mayor Vincenzo Cuomo, an advocate of the SAI project.”This is a powerful example of how a city and its community can become a model of inclusion,” the mayor added.

Cuomo emphasized that fostering inclusion and celebrating differences are vital steps toward peace. SAI centers are located across the Campania region, including Naples, San Giorgio a Cremano, Casoria, and Ercolano.

A regional program promoting migrant inclusion in the labor market, allowed Gindeh to train as a pizza chef at the historic pizzeria Michele in Naples. After excelling in his training, particularly with his specialty pizza featuring provola cheese and peppers, he secured a position at Michele’s branch in Pompeii.

“I’m happy here in Portici, and I enjoy my work,” Gindeh said.”I love rolling out the dough, putting it in the oven, and taking it out. My dream is to stay in Portici and continue working as a pizza chef.”

Gindeh’s path to becoming a skilled pizza chef involved intensive training. “He took a 40-day course in Aversa, followed by an internship organized at one of our pizzerias in Campania,” said Francesco De Luca, who manages Antica Pizzeria da Michele in the World. De Luca explained that the project focuses on long-term integration, not just job placement.

“We’re thrilled to include Gindeh and other young people in this program. It’s about more than employment—it’s about creating a foundation for lasting success. He’s a wonderful example of this.”

Currently working at Pompeii’s Michele restaurant, Gindeh’s future remains promising. “By the end of the month, we’ll determine if he can stay in Campania. If not, our partners are ready to assist with his placement, whether in Italy or abroad,” De Luca added.

Colleagues describe Gindeh as a dedicated and skilled professional. “He’s a person of quality who deserves to achieve his goals,” one coworker said.