Pinsa Romana Course in Rome
The first and only Pinsa Romana course in Rome, taught entirely in English
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The first and only Pinsa Romana course in Rome in English
Learn from the top Pinsa Romana masters in this unique course. This intensive training, held in English, covers all the production and baking techniques for Pinsa Romana, taught by internationally respected experts.
Maximum learning with small class sizes
To ensure the best learning experience, our course is limited to a maximum of 5 participants. This structure allows for personalized attention and ensures that students master every aspect of Pinsa Romana production in depth.
Course topics:
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
Our teachers
Details
Why choose our course in Rome
Held in Rome, the home of Pinsa tradition, this course offers top-level training. We are in partnership with the renowned Di Marco company, 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 Pinsaioli register, certified by the OPR association.
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 Pinsa Romana. 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. Contact us for more information.
€1990
+VAT