Pinsa Romana Courses - Pinsa School

Pinsa Romana Course

The First and unique course entirely devoted to Pinsa Romana

The major Pinsa representatives will teach the Pinsa romana course. All the notions and production process techniques will be given by the most expert and respected professionals of this field.

The advanced teaching system has been studied to achieve great learning results thanks to Pinsa School teachers’ experience.

Addressed course topics

  • Wheat and Pinsa Romana flour
  • Dough mixture and rising techniques
  • Maturation
  • Dough ball making techniques (specific to pinsa romana)
  • Temperature management (dough mixture, dough balls and cooking)
  • Roll out dusting (use and characteristics)
  • Roll out techniques
  • Pre-cooking phase (specific to pinsa romana)
  • Seasoning techniques (3D, standard and street food version)
  • Pinsa cooking process depending on the oven
  • Pinsa cooking process
  • Extra: Cleaning methodology and hints of HACCP

Course Teacher

Marco Montuori

Founder, Teacher and Technical Adviser

Our course teaches everything regarding Pinsa Romana (learn more about this speciality). In this way, the student will not only be fully trained but also specialised in a unique subject, which is increasingly popular both in Italy and around the world.

Once the course and final exam have been successfully completed, the student will receive a certificate of attendance and a course completion certificate.

Pinsa School is in partnership with the Di Marco business (inventors and only producer of Pinsa Romana’s flour) and in touch with many businesses producing Pinsa. This means that Pinsa School perfectly knows the market and any job opportunities in favour of students wanting to become “Pinsa Makers”.

Our course can also be useful for future or existing business owners wanting to benefit from this product, which is meeting lots of deserved success.

Students have the possibility to take a further examination and, in the case of a good result, join the Pinsaioli register certified by the OPR association (Originale Pinsa Romana).

The Pinsaioli register will be also available on the Association website.

LOCATION USA

Next Course Dates

  • TO BE DEFINED – From – to –

Time

  • From 9:30 to 4:30 PM

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Remaining places

The course rooms are provided with new, modern and good quality equipment to carry out all stages of the production process in the best way possible.

LOCATION USA

The address for the course room in Chicago is: 4200 N Port Washington Rd, Milwaukee, WI 53212, at Boelter Foodservice Design, Equipment & Supply

PHOTO COURSE ROOM

All students can use the large outside car park.

Course Partners

Info and Costs

Course’s duration and cost

The overall course duration is 30 hours (5 days with 6 hours per day).

The overall course cost is  2999$  on sale for this time 2499$

In order to book a place, a 500 dollar deposit is required via bank transfer (see bank account details).

The course price includes a polo shirt and a t-shirt with the Pinsa School logo.

Payment bank account details

Payments with Bank Transfer
UniCredit s.p.a.

Payee: Pinsa School Srls
IBAN – IT 53 B 0200805039 000104186075

BIC/SWIFT: UNCRITM1019

Purpose of Credit Transfer: Name and Surname of Trainee, Starting day course (for ex.: 6 June) Deposit Pinsa Romana course.

Invoicing

After making the payment, please send the data for the invoice using the contact form below.

Contact Us

For further information regarding the course, booking and payments use the form below

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