Prison baking: the value of bread as a tool for rebirth
On September 16 and 17, 2025, Scuola Italiana Pizzaioli was the protagonist together with Confcommercio Valle d’Aosta and Ristorfoods of an important initiative. Over the two days, in fact, at the Brissogne (Aosta) Prison, a baking course was held for a group of inmates. The objective was to propose a high-level training course to provide concrete skills that can be spent in the world of work.
The baking course was inserted at the conclusion of a training cycle that also included courses in coffee making, latte art, local products and pizza making. The entire initiative aims to build for inmates the hope of a new future once they return to society, through a concrete and relevant training activity that is crucial to lowering recidivism.
The experience with Maestro Giorgio Sabbatini, and a commitment that continues
Guiding the participants was Giorgio Sabbatini, a teacher at the Italian Pizzaioli School, who with professionalism and passion conveyed techniques, knowledge and sensitivity related to theart of bread making. The course allowed inmates not only to learn professional processes and methods, but also to rediscover the value of bread as a daily gesture of care, creativity and sharing.
Brissogne’s project fits into the philosophy of the Italian prison system, which aims at social reintegration through re-education and the acquisition of professional skills. The Italian Pizzaioli School is proud to have contributed to this path, confirming how training and “gettingyour hands in the dough” can become tools for growth, dignity and the future.
