Scuola Pizzaioli Qualità Romana
We teach technique, tradition and creativity to train pizzaioli capable of working in the best pizzerias or opening their own project.
Professional training for pizzaioli
At Scuola Pizzaioli Qualità Romana, we train well-rounded professionals in all styles of pizza and breadmaking. Our teaching combines technique, tradition, and real-world experience in a professional kitchen, ensuring that each student masters everything from dough and fermentation to precise baking and service management.
We offer specialized training in Roman-style pizza, pizza en pala, in teglia, Neapolitan, and contemporary pizza, as well as advanced breadmaking: bread, focaccia, panettone, and other leavened products. Our goal is clear: to help you become a pizzaiolo prepared to work in the best pizzerias or start your own business.
Our mission
To train well-rounded professionals capable of mastering the main styles of pizza and breadmaking, respecting the technique, processes and quality ingredients.
Our vision
To be a reference in professional training for pizzaioli, offering updated, practical programs adapted to the evolution of Italian pizza in all its forms.
Our story
We were founded with a clear mission: to elevate breadmaking education through rigorous instruction in traditional Italian techniques and their modern evolution. Our approach combines precision, method, and a passion for the product.
- October 2021: SPQR was founded
- November 2021: First pizza-making course in the Alps
- March 2022: 1st Edition of the Pizza Route in the Canary Islands
- May 2022: 1st Edition of the Pizza Route on the Costa del Sol
- June 2022: 1st Edition of the Pizza Route in Cilento
- July 2022: Instructor training course with Giovanni Gandino
