Marco Montuori
Founder and instructor. Trained by Corrado Di Marco, Marco combines practical teaching with experience supporting pizza and pinsa businesses.
Our team PEOPLE. EXPERIENCE.
Cristina Cipriani
Managing director. A point of contact for the school, the organisation of training and the relationship with students.
Simone Montuori
Course instructor and technical consultant. Teaches Pinsa Romana and Roman tray pizza, drawing on practical experience in dough preparation and pizzeria production. Part of Pinsa School since 2021.
Davide D’Eramo
Instructor and technical consultant in Roman tray pizza and pinsa. His work in Canada informed his approach to the dough bench.
Davide Carpentieri
Instructor and technical consultant for pinsa and Roman tray pizza. He began working in pizzerias in 2001 and later opened his own business.
José Rolleri
Instructor for Roman round pizza and pinsa. He grew up in a family food business and went on to open a pizza counter in Rome.
Carla Teodori
Cooking instructor. She learned to roll fresh egg pasta by hand from her mother and grandmother.
Claudia Cipriani
Student support and accounts. She worked with pinsa in Glasgow before joining the school office.
Pinsa School
A team for your programme.
The instructors involved depend on the course and dates. Ask us who will lead your session and how language support will be organised.
Teaching and course organisation.
Technical teaching and the organisation of your stay need to work together. Discuss your experience and objectives with the school before enrolling: the course team can explain the programme and confirm who is involved for your dates.
During practical work, use the opportunity to ask why a process is carried out in a particular way. After training, the school remains available for questions on the techniques you studied; a new on-site business project is scoped separately.
Your next step.
Choose a course or tell us about your project.