How to Become a Pinsaiolo, from A to Z

We have repeatedly underlined how pinsa is experiencing a exponential growth in popularity, both in Italy and abroad, and how this is mainly due to its perfect balance of lightness, taste and versatility.

PINSA AS A JOB AND BUSINESS OPPORTUNITY

There are more and more consumers who love pinsa; consequently, it becomes an increasingly common choice on restaurant menus.

Many pizzerias offer pinsa in addition to its traditional offering; many restaurants serve particular variations, such as sweet ones or as an appetizer, and the number of pinserias is growing, which by definition have decided to focus on innovation to differentiate themselves from the masses and build their own success.

This trend, which has been under everyone's eyes for years, offers great opportunities in the job market, since it actually creates a new profession, which will be increasingly in demand: the pinsaiolo.

WHO IS THE PINSAIOLO AND WHAT DOES HE DO?

A pinsaiolo is a craftsman specialized in the preparation of pinsa. So far, no doubts about it, but why was the need felt to differentiate this figure from the much better known one, the pizza chef?

Very simply, the pinsaiolo follows specific techniques for pinsa, which starts from different flours than pizza, requires a particular treatment of the dough, a different leavening and cooking ad hoc. It is essential that these differences be preserved: in fact, pinsa is an extraordinary job opportunity (and business opportunity for entrepreneurs) precisely because it creates innovation and it differs in a natural and not only aesthetic way from a food known for centuries.Bringing the two preparations too close would nullify all the research that gave rise to the pinsa and would not allow the creation of new market segments, to which our product owes its success. Obviously, nothing prevents that a professional is a pizza chef and a pinsaiolo, but he must be able to manage the two dishes differently, respecting their peculiarities for the good of both.

HOW DO YOU BECOME A PINSAIOLO?

Becoming a professional pinsaiolo requires specific training and skills different from those needed to prepare other baked goods.

Let's put ourselves in the shoes of those who want to take advantage of this opportunity, working in the world of pinsa: What requirements should it have, and what should it do?

PASSION FOR THE ART OF PINSA

A fundamental requirement to become a successful pinsaiolo is passion. The preparation of the pinsa it's not a simple job: just like chefs and pizza chefs, pinsaioli are constantly under pressure and are judged on the quality of their work, that is, on their ability to satisfy customers who over time become increasingly demanding. It's not a job that can be improvised.

However, the pinsaiolo is also a extremely rewarding profession, which allows you to experiment with new combinations, create unique dishes and offer customers memorable gastronomic experiences. Passion and creativity drive pinsaioli to continually improve one's skills and overcome daily difficulties, rewarded by the satisfaction of seeing their customers return again and again. If there is no passion, you cannot achieve excellence.

SPECIFIC TRAINING

Training is essential to become a pinsaiolo. Pinsa, in fact, is the result of long research and a tradition that continues to evolve: creativity, which we have mentioned, cannot ignore solid technical foundations, without which it is not possible to replicate the success of Corrado Di Marco.

Topics like kneading and leavening, temperature management, rolling out techniques, pre-cooking and seasoning techniques require in-depth knowledge and cannot be left to chance. To this end, There are schools and dedicated training courses, which accompany aspiring pinsaioli towards professional competence, issuing certificates useful for demonstrating their skills and accelerating the process of entering the world of work.

Furthermore, these courses provide knowledge of the current regulations and explain the steps necessary to obtain all the relevant certifications, essential to operate in compliance with industry rules and standards.

PRACTICAL EXPERIENCE

Gaining experience is essential in all professions, and even more so for a pinsaiolo. It is no coincidence that all courses are composed of a right mix of theory and practice, but it is very important to practice also at the end of the course so as not to forget the techniques learned.

Obviously, in this respect there is a big difference from one case to another: if the course is attended by a restaurant entrepreneur or a pizza chef in business, he will be able to put the teachings into practice from the very next day; if instead the person attending is looking for a place in the restaurant world, he could a period of time passes from the end of the course to being hired. At home, not everything is possible, because there are faster methods (e.g. pre-cooked bases) and because some tools of the trade are usually missing (e.g. professional oven), but nothing prevents us from considering it a intermediate stage, to experiment with doughs and to delve deeper, for example, into the topic of condiments, which is independent of the context in which one operates.

Then work in a pinseria, alongside expert professionals, allows you to acquire those tricks of the trade which are unlikely to emerge in a dedicated course, the aim of which is to provide an overview of techniques, processing methods and ingredients.

ENTREPRENEURIAL SKILLS

The pinsaiolo does not necessarily have to work for others; in fact, he may have healthy entrepreneurial ambitions and want to open his own business.

In this case, in addition to technical skills, it is essential develop managerial and entrepreneurial skills. There are specific courses, even in the catering sector, that offer the skills needed to manage a commercial activity, from personnel management to financial planning, from marketing to logistics. In addition, it is possible to avail of the assistance of specialized consultants, who can provide support in the start-up phase and in the day-to-day management of the business.