The real secret of Italian Pizza

Dear pizza chefs, owners of pizzerias, restaurants and lovers of Italian pizza cooked in a wood oven,

My name is Claudio Russo and I have been working in the pizza world for years.

In many pizzerias and restaurants, in Italy and abroad I honed my skills, and I participated in the best professional courses for pizza chefs, until I became a pizza chef instructor, which gave me the satisfaction of training new pizza chefs, who work with satisfaction in different parts of the world.

Since the beginning of my career, I have prepared over half a million pizzas…
I learned the trade in the workshop and perfected it thanks to the professional courses I attended over time.

I am thoroughly familiar with the offer of pizza chef courses, from basic to advanced courses, and I know from direct experience that they are expensive and difficult to reconcile with work commitments.

Furthermore, I have seen too many people invest considerable sums of money for a 40-hour course, at times, only to discover that the profession of pizza chef was not for them.

A real shame both from a financial and energy point of view.

I was looking for a method to solve this problem, which many pizza chefs, owners of pizzerias and restaurants and pizza enthusiasts find themselves having to face sooner or later.

That’s why I decided to create something different;
a step-by-step guided method, accessible to anyone who wants to learn the art of Italian pizza and the secrets of the wood-fired oven,
even starting from scratch and above all without emptying your wallet.

Becoming a pizza chef is a profession that requires knowledge and practice;
both are fundamental, and with my method, I will guide you every step of the way.

No more short, expensive courses that leave students without guidance.

Now, let me explain how it works:

THE MOST COMMON MISTAKE

One of the most common mistakes I have found among pizza chefs, even among those with some experience, is the habit of dedicating too much time to practice without acquiring the fundamental knowledge that is necessary to work more efficiently and safely.

Some of them, even today, consider these notions superfluous:

I know, because I was one of those.

However, true professionals know how important it is to possess this knowledge and how it can make a difference in their work and are able, thanks to this information, to turn out pizzas that often far surpass the quality of many pizzas found in Italy and abroad.

Have you ever met those pizza chefs who, when they move to another city or abroad, soon return with their tail between their legs, making excuses for their failure such as “the water, the flour or the oven were “different ”?

Some prefer to remain unemployed rather than try to deepen their skills and this is also thanks to the exorbitant cost of the courses available around.

Now imagine if these pizza chefs had had access to PIZZAIOLO VERO, the Step-by-Step System ideal both for those starting from scratch and for those already working in a pizzeria.

I can guarantee you that things would have been different:
they would have been able to work in any situation and in any part of the world:
it would have been enough to put the system into practice.

Stop for a moment to reflect: who do pizza chefs learn from?

At best, they learn from someone who worked in the same restaurant or pizzeria before them, from someone who spent years behind the counter without ever asking themselves the reason behind their actions.

The answers I often receive when I ask a pizza chef why he does something a certain way are the following:
“I was a pizza chef for 30 years”, or “My dough is a secret”, not to mention those who still say: “we’ve always done it this way”.

As you can see, it doesn’t take much to put them in difficulty,
because in reality they cannot explain why they do things in one specific way rather than another,
why they use that flour rather than another and so on…

The paradox lies in the fact that many of these pizza chefs have families to support, but their skills are, to put it kindly, approximate!

If you intend to follow this path to get ahead in life, then you can stop reading.

I wish you good luck.

⭐️⭐️⭐️⭐️⭐️

Sandro A.

I was skeptical initially and only took the free extract but then I didn’t think twice about wanting to learn more and access the entire content, satisfied

⭐️⭐️⭐️⭐️⭐️

Ciro V.

I was very skeptical about purchasing a real pizza chef but I had to change my mind, information of absolute value, even according to a professional pizza chef friend of mine, valuable information practically given away

VERY GOOD, NOW IF YOU ARE WONDERING:

OK CLAUDIO I’M INTERESTED IN WHAT YOU HAVE TO OFFER ME, BUT HOW MUCH WOULD IT COST ME?

LET’S DO THE ACCOUNTS. . .

The proven step-by-step system that you are about to access and which has already helped 277 pizza chefs all over the world, is comparable to what you would learn in at least 5 YEARS OF WORK, to which you should add at least one live pizza chef course which, usually , has a cost of €1200/1500.

Keep in mind, however, that live pizza chef courses, in addition to being short and expensive, are held in crowded classrooms, with around 10 participants, which means that you will not have the instructor all to yourself and, once the course is over, you will not you would have written material to consult.

Inside Pizzaiolo Vero however, I will take you step by step, we will start from scratch and I will enable you to learn the trade from A to Z, but above all I will guide you from the raw materials to the finished pizza, up to churning out magnificent Italian pizzas that they will be a real joy for you, for your customers and for your owner if you work as an employee.

All this at a price accessible to all, I would say ridiculous,
check it yourself.

Get access to Pizzaiolo Vero now, but hurry, the offer is for a limited time!

Click Here Now and Discover the Incredible Limited Offer!