1. You wanna change your job…
2. You don’t want to have a Boss anymore…
3. You are searching for a new business…
4. You work or live outside of Italy (but you are Italian)…
5. You want to live in another country…
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? 🙂
Do you know what Roman Pizza al Taglio is?
If you don’t know the differences between Roman Pizza al Taglio, Pizza in Teglia e Pizza in Pala, click over HERE and read my post about it on my blog (it’s in Italian 🙂 ), i think you can love it.
In this moment, Roman Style Pizza is becoming very popular and will be that for long time.
I could find many reasons, but first of all I would like to say that Roman Style Pizza is a “pizza to show”, yes, to show, which leaves people who see it for the first time with eyes wide open.
In addition, the Roman Pizza, represents a quick meal for all those people who do not have much time to eat, a light and healthy snack, a “take away” meal.
It’s cheap, it’s a mid-morning or mid-afternoon snack, as well as a great lunch or dinner.
It is a right food for 1000 occasions and it is shareable with your parent’s and friends..
You can find an infinite number of combinations of flavors and mixes of crazy ingredients !!!
It must also be said that starting a Roman Pizzeria al Taglio a is certainly much cheaper than most other catering businesses and it is very scalable !!!
We are talking about a real commercial boom …evolving.
The Roman Style Pizza has become so popular that it is included in the competition categories both at the World Pizza Championship in Italy and at the Pizza Expo in Las Vegas (from the 2019 edition), the largest event in the world on the Pizza.
In fact, his recent entry to the Pizza Expo in Las Vegas (an event to which I was invited as a competition judge in the ROMAN DIVISION from the next edition) has consecrated its popularity even overseas.
In recent years, most of my students have come from abroad and this too may be enough to make you understand what kind of phenomenon I am describing to you.
People are attracted and intrigued by this “new” style of Pizza which is making its way into the more traditional styles.
You certainly cannot blame him, if you judge from the images that portray her on the various Social Networks.
Look at here.
That’s why a few years ago I decided to give life to the Paths of Pizza project.
A project that included a series of specific COURSES on Roman Pizza (especially Pizza in Teglia alla Romana) that would put the student with his interests and problems at the CENTER of the system.
Do you want to know something?
I did it!!!
My ultimate goal was to put my students in the best possible condition in order to allow them to give life to their new work and life project … they had to be ready to “open” their Pizzeria.
(Small incident, do you know which type of pan is best to use to cook the Roman Pizza? Click here and find out)
Below here you can see some testimonials from ex students who attended the course.
As you can see, they come from all parts of the world, they are very different from each other, but there are some aspects that they all have in common.
Do you want to know what they are?
1) A GREAT MOTIVATION:
Each of them had a WHY to chase that motivated them.
They were very focused and had clear ideas about why they were there and where they would go.
They weren’t afraid of the life change they would face shortly thereafter.
Many of them would have changed countries, but they were fully convinced that they would make it.
2) A GREAT PASSION FOR PIZZA:
Well, this is the basis, if you miss it, forget it.
If you don’t have passion, everything will seem even more difficult than it really is … also because in this job you stand a lot.
Only passion relieves fatigue.
Without Perseverance, there is little road.
Of course, we have said that the right motivation and passion are necessary conditions to be able to reach a goal, but constancy, persistence, tenacity (call it what you prefer), are the only key that can open all doors.
Click on these videos below and listen to the ones that have TRANSFORMED THE DREAM IN REALITY.
I would like to define PERCORSI DI PIZZA as a normal course to learn how to make pizza, but I just can’t do it … it’s not a course like all the others.
PERCORSI DI PIZZA is a SYSTEM.
It is a “system” that will lead you to become a pizza chef and to have the necessary skills to start YOUR FUTURE PIZZERIA.
It is NOT a simple Roman Pizza Course.
I was saying that it is a system because, among other things, it will also give you the security and knowledge necessary to see your pizzeria as a business, not just as the “Workshop of an Artisan”.
Many forget that starting a pizzeria, even a small one, means starting a business !!
WE DON’T FORGET IT !!!
This system is not exclusively aimed at those who want to set up their own business, of course, but also at all those who have decided to learn a “trade” to have new job opportunities, in Italy and abroad.
The final purpose is to train pizza chefs prepared from a practical, theoretical and entrepreneurial point of view.
New professionals who are ready to work IMMEDIATELY and ABLE to start working on their own.
HOW could I have done to create something that was NOT the USUAL course on Roman Pizza?
I wanted to structure a course that would make the student more confident, without too much fear of making mistakes, on the contrary, with the idea of LEARNING FROM MISTAKES.
I wanted the student to be ready to measure himself with the reality of the Pizzeria … the REAL one.
It was not difficult to understand how to differentiate Percorsi di Pizza from the infinity of traditional schools found in the world of online and offline training.
In short, it was enough for me to put myself in the shoes of a student again, to understand, with a little empathy, what really was important to receive from a course on Roman Style Pizza al Taglio… on the other hand I also started my career starting like everyone from a course (almost 20 years ago now).
I remember that as soon as I left that course, I immediately asked myself this question:
“ok, I learned how to make pizza and now where do I start? What is the daily routine of a Pizzeria?”
I had to create a course on Pizza al Taglio that started from teaching how to make pizza, but which also included teachings on what is the daily routine of the pizzeria, from production to management of dough, spaces, times, quantities, etc. etc.
In short, it was necessary to TEACH EVERYTHING, absolutely EVERYTHING … WITHOUT DOGMI, OR FANATISMS OR SECRETS OF PULCINELLA (so dear to some of my colleagues).
This is how PERCORSI DI PIZZA was born, from a reasoning as simple as it is obvious.
In fact it is a course where you will make a lot of Roman Pizza al Taglio and where at the same time you will learn all the REST you need to know.
From this reasoning, the 3U + C method was born (as I call them, making fun of myself )
The first U = UNIQUE !
The course takes place directly in the Pizzeria !!
This is undoubtedly the 1st Differentiating Element compared to more traditional Roman Pizza course.
The second U = ULTRA SPECIFIC !!
To improve learning exponentially, I decided to take classes for a maximum of 2 people, with the possibility of choosing (for those who wanted it) to attend the course even individually.
But something was still missing.
And here is the third U = USEFUL !!!
It was then that I decided to help the students BUILD their project of starting a Pizzeria of their own, from the organization of the spaces, up to the necessary equipment.
And finally the fourth Element = COMPLETE !!!!
Now I have it all, I told myself.
During the course I show them what the pizzeria environment is, I give them the opportunity to be few and I follow them in the best way, I assist them in the realization of their project (choice of equipment included) and, if they want, I go to assist them when they open their pizzeria (yes, but the latter is not included in the course price ).
It is a course on Pizza al Taglio, which is based on the Practical Aspect.
There will be a lot, a lot of Roman-style Pizza al Taglio.
High hydration, long maturation, very high digestibility, are the basis of the contemporary Roman-style Pizza al Taglio … but without forgetting the Tradition.
For 5 days a week, from Monday to Friday.
A course based on FULL IMMERSION PRACTICE
The theory is a fundamental aspect when it comes to pizza, it is complementary to practice.
It is important to know how to do it, but it is equally important to know why certain things are done.
You will understand why a correct maturation of the dough is so important to obtain a highly digestible pizza, which is digestible for the young as well as for the elderly.
The final aim is to obtain a very light Pizza by the Cut.
Artisan, yes … but also Entrepreneur.
The course takes place inside a real Pizzeria al Taglio and this is a fundamental detail to be able to understand what they are:
the necessary equipment, the minimum necessary spaces, the routine of production and work in general.
Always remember that starting a Pizzeria al Taglio, even if small, is equivalent to starting a commercial activity and as such it will be necessary to manage it.
When someone calls me to get information about the courses, the most common question obviously after the one about the price :), is this:
“Is this the right course for me?“.
The answer is simple:
“My Cors is the best you can find” .
I guess that’s not enough for you as an answer.
But yes, I really believe it and I say it without going around it too much and without false modesty, running the risk of looking like a braggart (which I absolutely am not, you will find out when you are here), but over the years I have not acquired awareness.
I would like to add that in order to evaluate what is best to choose for your life and for your future, you need to trust your sixth sense (usually not wrong) and secondly, it is appropriate to reflect on what you are really looking for and why it is so important.
Obviously, everyone will be ready to tell you that their course on Pizza al Taglio alla Romana is the best, I have just done it too, but it is you who will have to figure out which one is right for you, by answering this question:
What are you looking for?
Mind you, I’m not used to promising miracles, I can assure you that experience is not acquired with a course, even if it is well done like mine, the secret of your success will depend on your skills as a craftsman, entrepreneur and communicator.
Percorsi di Pizza is a very effective course because you will be immediately immersed in the daily routine (which is what traditional schools do not teach you) and it is also a very tiring course, I do not hide it.
If you want to do this job, be prepared to live with the fatigue.
Indeed, if you are a person who loves the easy life, who does not want to work hard and who does not want to get involved, I really believe that life in a pizzeria is not for you and, most likely, I don’t think this course does that either. ..there are many others on the internet that promise miracles, little effort, last a few hours, all easy and cost a lot, much less than mine.
I don’t like to deceive people, I tell you against my interests, but it is better to be clear right away, as they say: “forewarned […]”.
If, on the other hand, you are looking for something different, a course that is really USEFUL for your work and an INVESTMENT for your FUTURE, then you are WELCOME.
Attending this course is equivalent to following private lessons because no more than 2 PEOPLE FOR EACH CLASS are allowed!
Don’t wait too long to decide, you may not find a place.
I have divided the Courses into 4 different types (click on the FIND OUT MORE ABOUT COURSES button and evaluate the course that best suits your needs).
Each type of course is designed according to what may be your needs.
Whether you are a person who has never put their hands in the dough or an expert pizza maker, you will surely find the most suitable course for you.
1) SHORT COURSES (for those who are already a professional but want to deepen their knowledge of Roman Pizza).
2) PRO COURSES (usually attended by those who have decided to start a Pizzeria alla Romana in Teglia, but have no past experience in the sector and come from other jobs).
3) PRO ELITE COURSES (for those who want the Pro Course, but prefer to attend it individually).
4) ONLINE COURSES (designed to help all those who, for various reasons, cannot attend a course in person).
CLICK ON THE BUTTON BELOW AND DISCOVER THE CONTENTS AND THE COST OF THE VARIOUS COURSES.
FAQ – Frequently Asked Question on roman pizza course
Absolutely not, most of the students come from other jobs
Yes of course. At the end of the course, you will receive a certificate of attendance plus the invoice.
To book your place on the course, you will need to pay a deposit of €200.00.
You can book through these 2 options:
1) PayPal by clicking on this link paypal.me/cristianogarbarino
2) Bank transfer to:
Bic (swift code): UNCRITMM
Banca beneficiario: FEBIITM1
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.
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