By Enrico Bonardo
Sales and marketing director of Scuola Italiana Pizzaioli
In the pizza world, passion, tradition and creativity are often celebrated as the main ingredients of success. However, while flair and experience in the field are crucial, the high percentage of improvisation can turn into a limitation for the field.
Today more than ever, the figure of the pizza maker cannot disregard a solid and continuous training, because the quality of the final product depends not only on the choice of raw materials, but also on a thorough knowledge of the working processes, from the techniques of fermentation and maturation of the dough to the optimal management of the filling and baking. Indeed, the evolution of the industry requires increasing specialization.
The challenges of the future, from environmental sustainability to the economic management of the laboratory, require operators to be prepared for more than just knowing how to roll out a dough or season a pizza. Knowing how to select appropriate flours, manage energy costs, optimize waste and master the latest technologies are now essential skills for those who want to stand out in an increasingly competitive market.
In this scenario, training is not only an added value, but a necessity to ensure quality, efficiency and competitiveness. Investing in professional growth means not only improving the product, but also enhancing the pizza chef’s craft, making him increasingly a figurehead in contemporary catering.
Those who work with pizza can no longer rely on fate: it is time to raise the bar and recognize that, to face the future, knowledge, method and constant updating are needed. Pizza is culture, technique and research. And only those who can combine tradition and innovation, talent and training, can really make a difference.
