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PINSA ROMANA FLOUR AND SELECTED WHEAT

TECHNIQUES FOR DOUGH PREPARATION AND RISING

DOUGH MATURATION AND SHAPING OF THE DOUGH BALLS

TEMPERATURE MANAGEMENT FOR DOUGH, DOUGH BALLS, AND BAKING

PRE-COOKING PHASE (SPECIFIC TO PINSA ROMANA)

SEASONING TECHNIQUES (3D VERSION, STANDARD, STREET FOOD)

PINSA COOKING PROCESS DEPENDING ON THE OVEN

Course topics:

The first and only Pinsa Romana course in Rome in English

 in this unique course. This intensive training, held in 

, covers all the production and baking techniques for 

, taught by internationally respected experts.


To ensure the best learning experience, our course is limited to 

. This structure allows for personalized attention and ensures that students master every aspect of 

, the home of Pinsa tradition, this course offers top-level training. We are in partnership with the renowned 

, the inventors of Pinsa Romana flour. Upon completing the course, you will receive a participation certificate and a course completion certificate. Additionally, you can take an exam to join the 

Unique opportunities for professionals and business owners


Whether you are a professional in the food industry or a business owner, this course equips you with the skills to introduce a successful and innovative product like 

. Take advantage of a growing trend, both in Italy and internationally.

If you are unable to attend the course in Rome, we offer the option of organizing an on-site consultation by sending one of our instructors directly to your business. 

The first and only Pinsa Romana course in Rome, taught entirely in English

DAVIDE D’ERAMO

Pinsa Romana Course in Rome

THE ADDRESS OF THE COURSE ROOM IS VIA SANT'ALESSANDRO 7, ROME AT THE DECA CENTER.

A LARGE OUTDOOR PARKING ARE AVAILABLE FOR ALL CORSISTS

The training rooms are equipped with new and modern equipment of excellent quality to be able to carry out all types of work in the best possible way.

Rome Class

WHEAT AND FLOURS

DOUGH MIXTURE AND RISING TECHNIQUES

MATURATION

DOUGH BALL MAKING TECHNIQUES

TEMPERATURE MANAGEMENT

ROLL OUT DUSTING

ROLL OUT TECHNIQUES

PRE-COOKING PHASE

SEASONING TECHNIQUES

COOKING PROCESS

EXTRA: CLEANING METHODOLOGY AND HINTS OF HACCP

Arguments

 to teach all the concepts and techniques of working on one or more specialty pizzas.

 with the possibility to use an interpreter for other languages.

to allowing the trainee to learn the workings

 of the various products, opens up many possibilities at the working level.

Thanks to the various knowledge in the field, it is our task and commitment 

 towards the right facilities (pizzerias, restaurants, etc.).

 that want to initialize or expand their technical knowledge.

OUR COURSES

Pinsa Romana Course in Rome

Private Courses