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.

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.