3 Days Immersive Hands On Training – Pizza Business 101

DEC  6th – 8th

Giulio Adriani return to teach at Pizza University in a hands-on immersion into the world of pizza making.

INSTRUCTOR:

Giulio Adriani

Introduction

If you have missed it last time, you don’t want to miss it this year!

This 3 days immersive hands on training focus on both the theoretical techniques and practical methods necessary to form the perfect dough and the essentials to start and operating a Pizzeria.

This course covers the essentials of managing a pizzeria professionally. If you are an aspiring amateur or an owner/operator in the first 2 years of operation, this series will help you to prepare and avoid the pitfalls that could derail your success.

In this course you will study the fundamentals of Menu Planning, Equipment Selection, Restaurant Design, Ingredient Selection, Dough Formulas and Management, Public Relations and Marketing, Restaurant Math Principles, Exploring Industry Trends, and the Essentials of Hand-Crafted Neapolitan and New York Style Pizza.

This class is composed of a theoretical and practical section.

You will receive:

• Pizza University Certificate
• Apron
• Chef’s Jacket
• Swag Bag

The class will consist of both theory and hands-on guide practice.

Giulio Adriani Bio:

The Naples native Giulio Adriani is redefining Neapolitan Pizza in America. Giulio’s 30 years of experience began in his grandmother’s kitchen in Rome, though 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 Pizzaioli Napoletani, Giulio has owned and operated restaurants all over the world; 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.