Students will acquire different techniques to prepare diverse types of pizza, such as the classic individual pizza, the traditional Neapolitan pizza, the traditional focaccia, and pan pizza and bread.
The daily practical work of the course will be supported by a necessary framing theory, guaranteed by the constant presence of one of our expert “pizzaioli” at the students’
side. This will be complemented by lessons dedicated to expanding the understanding of the principal aspects that make the performance of the dough and final product possible.
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