Join us for an immersive, hands-on workshop in Italian bread-making and gourmet panini creation. Over three days, you’ll master traditional techniques for crafting Focaccia Romana, Semolina Bread, and Pane Rustico. Learn to make fresh mozzarella, crispy chicken and eggplant cutlets, roasted peppers, and flavorful spreads like sundried tomato pesto and lemon garlic aioli. On day one, focus on bread-making; day two covers mozzarella and panini fillings; and day three is all about assembling and grilling the perfect panini. By the end, you’ll confidently create authentic Italian breads and panini, perfect for impressing others or enjoying a homemade meal.
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.
He has been featured on; News 12 Long Island, NBC News, Newsday, Wine Enthusiast, Marketwatch, and Food Network.
“Spizzirri knows pizza like Michelangelo knew marble.” – Pat Bruno Chicago Sun-Times food critic
Maestro Pizzaiolo Leo Spizzirri isn’t just a chef with some good pizza recipes in his repertoire. He’s obsessed with all things pizza and wants to share his knowledge with you!
Spizzirri’s love for pizza was fed by his earliest childhood memories. He spent hours watching, and assisting, his Mom and Nana Gilda in the kitchen while they created all kinds of traditional Italian dishes. They encouraged his love for food and tolerated his perfectionist manner as well as the messes that came with all his experimentation.
Since then, he’s gone on to be trained by Head Master Graziano Bertuzzo and 13-time World Pizza Champion Tony Gemignani and today he holds the distinction of being 1 of only 100 worldwide Master Instructors from the Scuola Italiana Pizzaioli in Venice, Italy and he is a member of the World Pizza Champions, America’s #1 Pizza Team.
While his expertise has given Spizzirri the chance to travel the world, make regular appearances on television programs, and make pizzas for many celebrities, ultimately, he’s passionate about teaching people of all ages and all experience levels how to take their pizza craft to the next level.
His outer tattoo wearing, punk rock loving persona is unmatched by his technical knowledge and relaxed teaching style. He will encourage you to learn from your mistakes and inspire you to experiment on your own to become your own “Culinarian and Pizzoligist!”
“I’ve met a lot of talented people who will go on to do great things.”
“Everyone in my class came with a passion for pizza and is leaving with an even greater passion!”
Pizza University & Culinary Arts is located at 10310-A Southard Drive, Beltsville, MD 20705.
Baltimore/Washington International Airport (BWI)
Distance from Pizza University & Culinary Arts Center: 22 Miles
Ronald Reagan National Airport (DCA)
Distance from Pizza University & Culinary Arts Center: 30 Miles
Washington Dulles International Airport (IAD)
Distance from Pizza University & Culinary Arts Center: 40 Miles
Please check our Terms & Conditions, including our cancelation and refund policy.
We will provide our students with a chef jacket, an apron, a binder with course-related material, and blank sheets of paper and a pen to take notes.
Feel free to wear something comfortable. Closed-toe shoes are recommended.
Please email info@pizzauniversity.org to receive hotel information.