Italian Pizzaioli School at the World Pizza Championships

Only one event awaits us, but what an event!

📌 From April 8 to 10, we will be at Fiere di Parma for the World Pizza Championship inside the booth of The 5 Seasons, main partner of Scuola Italiana Pizzaioli and main sponsor of the event. During the three days of the world kermesse, Le 5 Stagioni will offer a program of insights and meetings to present the latest in milling and the latest trends in doughs and pizza styles; many protagonists of the pizza world will take turns along with some of our master instructors. The 5 Seasons will also, for the third year, be protagonists with the award The 5 Seasons – Pizza of Change for Sustainability., a testament to their ongoing commitment to raising awareness of green conversion issues among pizzerias.
It is a great honor to participate in the world’s most important championship dedicated to pizza professionals, as well as an opportunity for the School and our Masters to once again celebrate the passion, creativity and tradition of one of the most globally beloved foods.

Seminars we will be attending:

📆 Tuesday, April 8, 10:45 a.m.
ALL OF ITALY, ALL OF ITALY, ALL OF ITALY (AND MORE).
Inaugural masterclass at the “home bakery” arena.
At the fires and ovens: Will Grant (USA) and Ivan Pasquariello (France) with chefs Agostino Coppola and Cristiano De Luca (FIC Fancia) and featuring “La Parmigiana.”
Johnny Parker introduces.
Greetings from Massimo Puggina.
Hosted by Antonio Puzzi (Italian Pizza and Pasta) with the participation of Enrico Bonardo (Italian Pizzaioli School).

📆 Tuesday, April 8, 3:00 p.m.
EVERYDAY STORIES (AND REELS).
What gets a journalist to talk about you. Roundtable discussion.
Introduced by Antonio Puzzi (Italian Pizza and Pasta director)
Marlena Buscemi (gastronome) coordinates.
Speakers: Giusy Ferraina (journalist and founder Identity communication), Carlo Fumo (author and director Pizza Girls, RAI), Alberto Lupini (director Italia a Tavola), Stefano Valva (editor-in-chief Il Novelliere), Gloriamaria Paci (journalist and president Italian Privacy Association), Enrico Bonardo (marketing director Italian Pizzaioli School).

📆 Tuesday, April 8, 4:30 p.m.
Beer & Pizza: the perfect pairing
A taste journey to discover the beers of Birrificio Artigianale Napoletano, narrated by Alfonso Del Forno (Italian Pizza and Pasta), among Italy’s leading beer experts and a specialist in brassicolo-gastronomic pairings.

📆 Wednesday, April 9, 10:30 a.m.
YOU MAKE PIZZA EVERY DAY BUT …
…maybe you don’t know that…
Interventions by: Marisa Cammarano (Biologist Specialist in Food Science, Further Education in Human Nutrition, Technician in Sensory Analysis of Food and Beverage), Tiziano De Filippis (technical director Scuola Italiana Pizzaioli), Luca Gaccione (educational coordinator Scuola Italiana Pizzaioli), Michele Croccia (master instructor Scuola Italiana Pizzaioli).
Introduced by Antonio Puzzi, editor in chief of Italian Pizza and Pasta.
Marlena Buscemi (gastronome) coordinates.

📆 Wednesday, April 9, 2:00 p.m.
GLUTEN-FREE GOOD FOR EVERYONE
Speakers by: Marisa Cammarano (Biologist Specialist in Food Science, Further Education in Human Nutrition, Technician in Sensory Analysis of Food and Beverage), Romolo Verga (Demetra), Tiziano De Filippis (Italian Pizzaioli School).
Alfonso Del Forno (Italian Pizza and Pasta) introduces and coordinates.

📆 Thursday, April 10, 10:30 a.m.
THE GOOD COUNTRY.
Products and territory for a quality pizza
Speakers: Francesca Baldereschi (Slow Food), Giulia Zanni (pizza maker), Enrico Bonardo (Italian Pizzaioli School). Introduced and coordinated by Antonio Puzzi (Italian Pizza and Pasta).

📆 Thursday, April 10, 1:00 p.m.
The Virtuous Pizzeria
Presentation by Sef Consulting’s Center for Food and Sustainability Studies.
Three case studies to tell the future of catering between inclusion, supply chain and sustainability.