Teaching Poolish and Biga with Chef Giulio Adriani
Naples native Giulio Adriani is redefining Neapolitan pizza in America. Giulio’s 30 years of experience began in his grandmother’s kitchen. Having grown up in Rome, he later traveled to Naples to learn from master pizzaioli Gaetano Fazio and Antonio Starita. Certified as an authentic Neapolitan Pizza Master by the Associazione Pizzaiuoli Napoletani, Giulio has owned and operated restaurants all over, in Italy, New York, and most recently in Atlanta, Georgia. A stickler for authenticity, he focuses on developing the perfect crust and insists that the mozzarella be handmade at each of his restaurants. Widely considered one of the world’s leading pizza experts, Giulio travels across Europe, Asia, and Latin America to instruct aspiring pizzaioli and teach proper Neapolitan techniques. Pizza University and Culinary Arts are honored to have Giulio come and share his expertise with our students.