Marco Montuori
Founder and instructor
Professional training
Pizza & pinsa TOPPINGS COURSE.
Rome, Italy
From ingredients to finishing,LEARN THE METHOD.
Develop toppings with a clear purpose: flavour, texture, colour and a finish that works with the dough. A specialist course linking kitchen techniques to pizza and pinsa.
For pizza makers and restaurant teams developing a seasonal menu or improving an existing range.
Learn to think through combinations, preparation and finishing, instead of treating toppings as decoration.
The programme.
WHAT YOU WILL LEARN
Ingredients and flavour combinations
Study ingredient combinations and contrasts in flavour as part of modern pizza and pinsa toppings. Relate the choices to the type of pizza and the balance of the finished product.
Preparation techniques
Explore ingredient cutting, cooking and preservation methods used in the published programme. Topics include low-temperature cooking, reductions, creams and vacuum techniques.
Textures and colour
Examine contrasts in texture and colour when combining ingredients. Consider moisture management during topping, including the contribution of creams and sauces.
Finishing pizza and pinsa
Study ingredient placement and toppings that build height and volume. Apply presentation principles to both a pizza display counter and a plated product.
From a topping idea to a menu item
Work through the principles used to create an original topping combination. The programme also addresses food cost and cost optimisation so the idea can be considered in the context of a professional menu.
Training you can examine
Toppings need a plan.
Ingredients, textures and presentation are studied alongside the base. Explore how the programme covers preparation and finishing for pizza and pinsa.
Read the full programme →After the course, we stay in touch.
A dough that is giving you trouble, premises you are considering, an idea to share: keep talking to us. Our relationship with students continues after the final lesson, with advice and discussion about your next steps. If you need dedicated support or on-site consultancy, we agree the scope together.
Your instructors
Experience, shared.
Cristina Cipriani
Managing director
The teaching team for your dates is confirmed with the school.
Training that continues at work.
Private training in Rome on request: 3 days, up to 3 participants, €1,990 + VAT.
Bring your menu ideas to the initial conversation so the school can advise on the most suitable format.
Your language. Your programme.
Tell us which language you need when you enquire. We will confirm the teaching language, any interpreting or AI-assisted translation, and what is included before you book.
Ask us about nearby accommodation and how to reach the school before arranging your travel. Hotel costs, transfers and restaurant visits are not automatically included in the course fee.
For private training, ask the school to confirm whether this option applies before booking.
Optional extra workshop
The TuesdayEXTRA WORKSHOP.
€90+ VAT · optional
For just €90 + VAT extra, stay in the laboratory on Tuesday for an additional lesson. When the course finishes, between 4:00 and 4:30 pm, we continue together until 6:00 pm, using the same dough to make a variety of sweet and savoury preparations.
Panini Buns
For burgers and other street food products.
Sorrisi di Pinsa
Filled pinsa specialities for the display counter.
Fried Pinsa
A reinterpretation of traditional Montanare.
Bread baskets
Bread baskets for serving soups or stewed meat.
Filled / Baciata Pinsa
For a double crunch.
Sweet fried zeppoline
Turn the same dough into a sweet fried treat.
For private training, ask the school to confirm whether this option applies before booking.
Course offers
One more reasonTO GET STARTED.
Back to school
−20
Already trained with us? Return to Pinsa School and receive 20% off your chosen course.
Ask about this offerUnder 21
−10
Under 21? Get 10% off your next course.
Ask about this offer2+
−10
Coming as a pair or a group? Each participant receives 10% off when you attend the course together.
Ask about this offerOffers can be combined when their eligibility requirements are met. Contact the school for your final price.
Inside the laboratory.
PINSA SCHOOL · DI MARCO
Our school.ROME.
Di Marco – Pinsa SchoolVia Lago dei Tartari 3/F
00012 Guidonia Montecelio (RM)
Equipped laboratories · Student parking
Talk directly to the school
Let’s talk.
Tell us what you want to learn. We will help you choose the right training.
Questions about this course.
What techniques are taught in the pizza and pinsa toppings course?
The course connects ingredient combinations with cutting, cooking, preservation and presentation methods. The published programme includes low-temperature cooking, creams and sauces, moisture management, counter presentation and food cost.
Who is the toppings course designed for?
This is an advanced course for pizza makers and restaurant teams developing their pizza or pinsa offer. Its focus is on the culinary techniques and decisions involved in topping and presenting the finished product.
How do I arrange an international toppings workshop?
Private training in Rome on request: 3 days, up to 3 participants, €1,990 + VAT.
Your next step.
Choose a course or tell us about your project.