Are you searching for a roman Pizza course in Rome ?

90% practice, 100% results.
The course on Roman Pizza that not only teaches you recipes, but also teaches you to think like a pizza chef

Only 3 seats. 5 intensive days

are you searching for the best
roman pizza course
in Rome?

sign up for the next course on Roman Pizza | The best Roman Pizza al taglio course in Rome

The Real Roman Pizza in a Pan
Learn how to make it here

90% practice, 100% results.
The course that doesn't teach you recipes, but teaches you to think like a pizza chef. Maximum 3 students

Ready to turn your passion into a profession?

What if your new beginning was a Roman Pan?

What do you think of a course on Roman Pizza in Rome?

If you want to change your job, stop for a minute, make yourself confortable, drink a glass off water and don’t stop to read.

Down here, you can see some video reviews from my ex-students of the Roman Pizza Course in Rome (you can see some video more on my Youtube chanel)… nobody of them was a Pizzaiolo before the course.

Don’t think you are not in time or it’s too early, it is JUST YOUR RIGH TIME!!!

Many of them where afraid they would not make it, but they went ahead and decide to change their life.

Are you scared? 🙂

roman pizza al taglio, this is the solution

Do you know what Roman Pizza is?
For those who don’t know the difference between Roman Pizza al Taglio, Pizza in Teglia, and Pizza in Pala, you can read about it on the blog linked through this post (it’s in Italian), and I think you’ll enjoy it.

Currently, Roman Style Pizza is becoming increasingly popular and it’s not likely to fade out of fashion anytime soon.

One reason for this could be that Roman Style Pizza is a visually striking dish, which makes people stop and stare.
It’s also a quick meal for people on the go who don’t have much time to eat, a light and healthy snack, or a “take away” meal that is both inexpensive and shareable with family and friends.

You can find an infinite number of flavor combinations and ingredient mixes that are adventurous and appealing. It should also be noted that starting a Roman Pizzeria al Taglio is cheaper and more scalable compared to other catering businesses.

We’re witnessing a real commercial boom in this field. So, trust me, it’s worth checking out.

Roman Pizza al Taglio at Las Vegas Pizza Expo

The Roman-style pizza has become so popular that it is included in the competition categories at both the World Pizza Championship in Italy and the Pizza Expo in Las Vegas (starting from the 2019 edition), the world’s largest pizza event.

In fact, its recent participation at the Pizza Expo in Las Vegas (an event for which I have been invited as a judge in the ROMAN DIVISION starting from the next edition) has confirmed its popularity overseas as well.

In recent years, the majority of my students come from abroad and this should be enough to make you understand the kind of phenomenon I am describing.

People are attracted and intrigued by this “new” style of pizza that is breaking through traditional tastes. One can certainly not blame them if one judges from the images that depict it on various social networks.

Why Roman Pizza in a pan (Teglia Romana)?

Versatility and growing demand: the Roman Pizza in a pan is perfect as a quick meal, snack or take-away; People like it because it is light, crunchy and digestible.
Lean business model: the Teglia Romana-style Pizzeria al Taglio has lower start-up costs and great scalability.
International trend: Pizza Romana and Teglia Romana are increasingly in demand, with competition still limited outside Rome.

the Percorsi di Pizza
project

A few years ago I started the “Pizza Routes” project based on the course on Roman-style Pizza al Taglio.

We offer specific courses on Roman Pan Pizza to help participants solve their Pizza-related problems and realize their Business Project in Italy and abroad.

Over time I understood that I could not simply propose a standard course, because each person brings with them their own story, their own motivations and their own dreams.

This is why I chose to build Flexible Pizza Routes, to be experienced together, step by step.

It’s not just about learning techniques or recipes: it’s about sharing an experience that can take different paths, but which always remains oriented towards achieving a single goal, your success.

Our goal is to prepare you in the best possible way to be ready to start your Pizzeria.

Why We Are Another Pizza Course

We only have 3 students per class.

It means that while other courses crowd 10-20 people into a classroom, I work with a maximum of 3 students.

It means that your hands are always in the mix, your every question is answered immediately, every mistake is corrected on the spot, your every doubt is resolved, your every gesture is corrected in real time.

It’s like having a personal coach..

Our method is “Learning by Doing”, but seriously.

From day one, you work on YOUR dough, follow it, watch it grow, and bake it.

You don’t watch others do it, it’s you who learns to master the Roman Pizza in the pan with your own hands.

You are not a number, you are MY STUDENT.

Since 2014 we have been training professionals who have opened sliced pizzerias in Italy, Europe, North America, Canada, South America, the East, Australia, etc. etc.

I don’t promise you miracles – I promise you will use the same method that has worked for 100+ people before you.

Their stories are verifiable, their places really exist.

The course has been successful for over ten years and many people have realized their dream of opening a Roman Taglio Pizzeria in various parts of the world.

In Percorsi di Pizza we don’t just teach recipes, I give you a method that works, the result of years of experience and success.

We explain the “why” behind each step, so you will be able to solve every problem and create an ad Hoc Roman Pan.

We teach everything about real Roman Pizza, without dogmas, fanaticism or secrets… we have no strict rules or commandments, we teach you our method.

Look at the reviews of former students, click here.

Do you want to know which pan to use to cook Roman Pizza?

Read here.

Is this the right Roman Pizza course for you?

When someone calls me and ask to me something about the courses, the most frequent question (obviously after the price) is this:
“Is this the Right Roman Pizza Course for me?”
Good question!!
The answer is simple:
“My Roman Pizza Course is the best on the market here in Rome”.
I imagine that answer isn’t enough for you, but I really believe in it and I’m not pretending to be someone I’m not, you’ll find out when you come here.
Over the years, I have become aware of the aforementioned fact. Pizza Courses is a course on Roman-style Pizza al Taglio, very effective because you will be immersed from the start in the daily routine (what they don’t teach you in traditional schools) and it is also a very tiring course, I don’t hide it. If you want to do this job, get ready to cope with fatigue.
It’s a course that will really be USEFUL for your job and is an INVESTMENT for your FUTURE.
Attending this course is equivalent to taking private lessons because no more than 3 PEOPLE PER CLASS are allowed!!!
Don’t wait too long to decide, you might not find a place.

"The 6 pillars of the Roman Pizza course"

Why choose Percorsi di Pizza

1.

The Roman Pizza Course takes place inside a real pizza-making laboratory.

2.

All courses are conducted in FULL IMMERSION mode.

3.

The teaching method is “LEARNING BY DOING”… “Learn by doing”.

4.

“The classes are made up of a maximum of 3 students.”

5.

By the end of the course, you will have learned the necessary technique and theory to bring your pizzeria to life.

6.

“6. To attend the course on Roman-style Pizza al Taglio, no past experience in the sector is necessary.”

The Roman Style Pizza Course

Many hours of practical to find the righ confidence with High Hydration and Roman Style Pizza Dough

FULL IMMERSION COURSE

Every day from Monday to Friday

Cristiano Garbarino

Master & World Pizza Champion 2018

Limited number of student

A course is reserved for a maximum 3 students at the same time

PIZZERIA 4.0

un corso nel quale imparerai a realizzare la pizza e a gestire la pizzeria

What will you learn during the Roman Pizza course?

knowing the flours

At first glance, it may seem like a trivial topic, but before even figuring out which pizza to make, you need to understand which flour to use. By the end of the course, you will have acquired the skills to navigate the complex world of Ancient Flours, Contemporary Flours, and Various Cereal Flours

Manage high hydrations

This is a course focused on Roman-style Pizza al Taglio with a practical approach. You will learn how to handle high-hydration doughs, ranging from 75% to 85%, which are characteristic of Roman pizza and necessary for achieving a super crispy crust

Manage long fermentations

Theory is a fundamental aspect when it comes to pizza, it is complementary to practice. It’s important to know how to make it, but it’s just as important to know why certain things are done in order to get an extremely light and easy-to-digest pizza al taglio

How to bring your project to life

At the end of the course, you will understand which equipment you will need and which you won’t (especially oven and mixer).
You will learn the necessary tools of the trade, the minimal spaces needed for work, and the daily routine of production and work in general.

our courses

Choose now your course of Roman pizza in the pan

Discover the training path that transforms your passion into true pizza excellence.

• Basic Course – Level 1 (5 days): from fundamental techniques to highly hydrating dough, we take you from beginner to professional ready for the bench.

• Advanced Course – Level 2 (3 days): designed for already active pizza chefs, it delves into gourmet toppings, volume management and optimization of production costs.

• Individual Courses (3 or 5 days): a teacher dedicated just to you, with a program tailored to your needs and objectives.

• Online Courses: the same teaching quality, usable anywhere, with live sessions, on-demand videos and personalized tutoring.

• “A-Z” Global Consulting: from the business idea to the opening of the restaurant, we support you in every detail – market analysis, laboratory layout, menu engineering and staff training in your Pizzeria anywhere in the world.

Choose the course that’s right for you and start your journey towards pizza excellence today.

BASIC COURSE 1 LEVEL

5-day Full Immersion course to become a Professional

INDIVIDUAL COURSE

For the most demanding, increase the learning level to the maximum

ONLINE COURSE

For those who want to learn remotely

Global Consulting 360°

The Global consultancy to be followed from A to Z

With 360° consultancy we accompany you from the first idea to the opening and beyond.

We analyze your project, define the positioning, build recipes and processes, select equipment and suppliers, train the team and set management control (when necessary), so every decision is measurable and profit-oriented.

What we include, tailored for you:

Market analysis and concept definition
Menu engineering (Food Cost), recipes and operational standards (doughs, toppings, workflow)
Optimal laboratory layout and choice of equipment
Supplier selection
Staff training and operating manuals
On-site support
Post-opening monitoring with continuous optimizations
Soft and Grand Opening

Remember, this course is not right for you if....

If you are looking for the cheapest course, it’s not us!!!
If you’re looking for the one with the easiest diploma, it’s not us!!!
If you just want a piece of paper to hang, that’s definitely not us!!!

But if you really want to learn what Roman Pizza in a Pan is and…

you are determined to achieve your goal,

you are willing to struggle for 5 intense days
and if you want a method that works, tested by hundreds of professionals…

Then Yes, we are YOUR right choice.

What do the students say?

If you’re interested in discovering the stories of our former students passionate about pizza, we have selected a collection of video testimonials that tell their journey, from dreams to reality.

Click on the videos and listen to their experiences to gain inspiration. From overcoming difficulties to discovering new sources of inspiration, their stories offer valuable lessons and inspiration for anyone who wants to pursue their goals with passion and determination.

Find YOUR MOTIVATION, take some time to listen and draw inspiration from these men and women who have turned their passion for pizza into a real job.

Play

Where our students come from

GET MORE info

FAQ – Frequently Asked Question on roman pizza course

I've never had experience with pizza in the past, can this be a problem?

Absolutely not, most of the students come from other jobs

Will I receive a certificate at the end of the course?

Yes of course. At the end of the course, you will receive a certificate of attendance plus the invoice.

How can I book my place on the course?

To book your place on the course, you will need to pay a deposit of 30% of the total ammount.

You can book trought a Bank transfer to:

Cristiano Garbarino

Fineco Bank

IBAN IT54N0301503200000000303650

Bic (swift code): UNCRITMM

Banca beneficiario: FEBIITM1

What will I have learned at the end of the course?

At the end of the course, you will have acquired the necessary skills to start your own Pizzeria. You will also have acquired the ability to manage high hydration doughs and long fermentations and you will have more awareness in the combination of ingredients.

How many days is the course long?

It’s up to you and it depends on the type of course you choose, but usually it’s from Monday to Friday, Full Time.

You can choose between different types of courses, depending on your needs