SPECIALIZATION COURSE
A specialization course dedicated to Roman pizza styles, today among the most dynamic and in demand on the national scene. The course stems from the observation of an evolving market, where the Roman tradition is conquering new spaces both in Italy and abroad. During the course, indirect dough techniques, management and baking of the main Roman styles will be explored: pinsa, pizza in pala, pizza in teglia and Roman round pizza al mattarello with particular attention to the structure of high-hydration doughs, management of maturation and optimization of cooking to obtain light, fragrant and highly digestible products. Ample space will be reserved for contemporary Roman round pizza, with focus on rolling techniques, double cooking and achieving the crunch effect, which is increasingly demanded by consumers today. A course designed for professional pizza makers who want to expand their offerings, differentiate themselves on the market and intercept new trends through a technical, identity-driven and fast-growing style.
