In its’ birthplace of Naples, Italy, pizza has been called “the food of the poor, the food of the people, the food of the street,” and now, “the food of …
Nowadays more pizza is eaten per capita in the United States (46-slices per year) than it is in Italy, thanks to delivery “pizza.” As of December 2017, the art of …
Chef/Pizzaiolo/Master Baker Felice Colucci is on a mission to give all of our students “the right tools” needed to succeed in making authentic pizza. A self-described pizza “fanatic” – there …
Not all pizza is created equal. Nowadays one of the world’s most beloved foods is offered in many different styles, shapes, and flavor profiles. New York, Chicago, Napoli, Sicily, Rome, …
Many legends in the industry have left their pizza empires in Naples, Italy to teach at our pizza school. Dubbed the “Master of Pizza Napoletana” by the Michelin Guide, Chef Enzo …
As the popularity of gourmet pizzas continues to rise, we decided to dedicate a blog post to demystifying the virtues of one of the world’s most luxurious ingredients. Truffles of all …
In honor of National Pizza Month, we sat down with our Culinary Director, Pizzaiolo/Chef and longtime artisan baker Felice Colucci to give us his strategy for selecting the best pizza possible and this is what he had to say.
In honor of National Pizza Month, we decided to share not only tips to making and enjoying better pizza, but also business strategies from industry experts that will set pizza businesses apart as well.
Honoring the pig and the ancient craft of charcuterie is Chef Brian’s passion. Since salumi is among the world’s most popular pizza toppings, we are excited to host him at the Pizza University & Culinary Arts Center.
This October 6th-8th, VPN Americas President Peppe Miele returns to the Pizza University & Culinary Arts Center to teach his second course – recommended to any aspiring pizzaiolo who wants to learn how to make traditional Neapolitan-style pizzas for professional purposes.