Pinsa School carries out intensive, professional courses on the Pinsa Romana and Roman-style pan pizza in specialised, well-equipped laboratories. The training is suitable both for those who are new to the field as well as those with a little more experience in the sector. All courses (lasting 30 hours) are personally supervised by Marco Montuori, course director, who is aided by other instructors to help him train and give each participant individual attention.
Pizza Consult is the fruit of Maurizio Capodicasa's continuous desire to improve as a pizza chef and as a person, researching, experimenting with and perfecting ingredients, techniques and skills that he loves to share with those who work with his same passion in the sector. The pizza chef profession requires craftsmanship, inspiration and creativity, as well as entrepreneurship and managerial skills.
A tavola con lo chef
A Tavola con lo Chef is the first private professional cooking school in Rome. This training institution accredited by the Lazio Region is synonymous with competence and adheres to very high-quality standards regarding equipment, premises, teaching and organization as a whole. It is ISO 9001: 2015 certified by Certitalia, recognised by the Italian Federation of Chefs of the Lazio Region and by the Confederation of Italian Confectioners (CONPAIT). It has always relied on an elite teaching staff who, together with the management, have carried out an ambitious training program over the years, always guaranteeing the highest quality.
Wine-food Italy is one of the few complete schools in Italy that offers courses in Pizza making, Cooking, Rotisserie, Fried foods, Hospitality, Bar, Sommelier, Pastry, Gelato, and Food Chemistry, both for simple aficionados and for those who want to obtain a professional specialisation. The goal of wine-food.it is to create well-rounded modern food service professionals with knowledge of all sectors of dining.
Fast Food Consulting
Fast Food Consulting comes from the entrepreneurial idea of its founder and sole director, Fabrizio Sacchi. A breadmaking and pizza chef well known in his area of expertise for being one of the most active promoters of Pinsa Romana in the world. A single point of contact for the design, start-up, management and promotion of food service activities.