Our instructors: The SPQR trainers
Professionals dedicated to the personal and professional growth of their students. Discover who they are and how they work.
Luca Fusaro
🍕 Specialist in high hydration doughs
🧑🍳 12 years of professional experience
📍 Vitervo, Italy
Florindo Bonora
🍕 Specialist in contemporary pizza
🧑🍳 7 years of professional experience
📍 Salerno, Italy
Luca Milani
🍕 Specialist in Neapolitan pizza
🧑🍳 9 years of professional experience
📍 Málaga, Spain
Armando Lerro
🍕 Specialist in contemporary pizza
🧑🍳 9 years of professional experience
📍 Salerno, Italy
Stefano Gorrasi
🍕 Padellino pizza specialist
🧑🍳7 years of professional experience
📍 Salerno, Italy
Luciano Grigolato
🍕 Specialist in Argentine-influenced pizza
🧑🍳 8 years of professional experience
📍 Málaga, Spain
Michelangelo Bannò
🍕 Specialist in high hydration doughs
🧑🍳 11 years of professional experience
📍 Laussane, Swiss
J. Ramón Carreño Hernández
🍕 Specialist in pizza alla pala
🧑🍳 9 years of professional experience
📍 Tenerife, Spain
Sebastiano Mancarella
🍕 Specialist in contemporary pizza
🧑🍳 7 years of professional experience
📍 Tenerife, Spain
Patrizia di Leo
🍕 Specialist in long fermentation doughs
🧑🍳 12 years of professional experience
📍 Gran Canaria, Spain
Giorgio di Bella
🍕 Specialist in contemporary pizza
🧑🍳 5 years of professional experience
📍 Favignana, Italy
Aldo Facchini
🍕 Specialist in Roman pizza dough
🧑🍳 11 years of professional experience
📍 Málaga, Spain
Andrea Facchini
🍕 Specialist in Roman pizza
🧑🍳 7 years of professional experience
📍 Málaga, Spain
Niki Pavanelli
🍕 Pizza topping specialist
🧑🍳 20 years of professional experience
📍 Tenerife, Spain
Simone Lena
🍕 Specialist in Neapolitan pizza
🧑🍳 5 years of professional experience
📍 Torino, Italy
Luca Rampino
🍕 Specialist in high hydration doughs
🧑🍳 11 years of professional experience
📍 Tenerife, Spain
Riccardo Suppo
🍕 Pizza specialist in Teglia
🧑🍳 7 years of professional experience
📍 Fuerteventura, Spain
Maurizio Mirabella
🍕 Specialist in high-hydration kneading
🧑🍳 12 years of professional experience
📍 Tenerife, Spain
Marbell Pérez González
🍕 Specialist in contemporary pizza
🧑🍳 11 years of professional experience
📍 Málaga, Spain
Salvador Antonio Morales Reyes
🍕 Specialist in Neapolitan pizza
🧑🍳 20 years of professional experience
📍 Málaga, Spain
Carlos Granati
🍕 Specialist in long fermentation doughs
🧑🍳 17 years of professional experience
📍 Turku, Finland
Alfonso Monaco
🍕 Specialist in Neapolitan pizza
🧑🍳 20 years of professional experience
📍 Torremolinos, Spain
Marco Daniele
🍕 Specialist in pizza by pala
🧑🍳 22 years of professional experience
📍 Tenerife, Spain
Network of certified instructors
On the map below you can see the locations of our European-certified instructors.
Our students: The new generation of SPQR
Alessio Gelsomini
📚 Professional pizza chef course
📍 Vitervo, Italy
🎓 2025
🔧 Specializing in contemporary pizza
Hervè Gaspard
📚 Professional pizza chef course
📍 Valle D’Aosta, Italy
🎓 2022
🔧 Professional chef
Ali Afshai
📚 Professional pizza chef course
📍 Valle D’Aosta, Italy
🎓 2022
🔧 Classic round pizza
Samuel Florín Plesca
📚 Professional pizza chef course
📍 Italy
🎓 2024
Daniele Sessa
📚 Professional pizza chef course
📍 Valle D’Aosta, Italy
🎓 2022
Guido Gastaldo
📚 Professional pizza chef course
📍 Valle D’Aosta, Italy
🎓 2022
Jean Pierre Di Marco
📚 Professional pizza chef course
📍 Valle D’Aosta, Italy
🎓 2022
🔧 Classic round pizza
José María Rodríguez Estévez
📚 Professional pizza chef course
📍 Italy
🎓 2020
Gianluca Testoni
📚 Professional pizza chef course
📍 Laussane, Swiss
🎓 2024
Nicolò Curi
📚 Professional pizza chef course
📍 Laussane, Swiss
🎓 2024
Federico Maio
📚 Professional pizza chef course
📍 Fuerteventura, Spain
🎓 2022
🔧 Acrobatic pizza
Fabricio Navarrete Domingo
📚 Professional pizza chef course
📍 Málaga, Spain
🎓 2022
Join the new generation of pizzaoli
We train pizza chefs ready to work from day one, with authentic techniques from different pizza styles and the methodology of excellence of Scuola Pizzaioli Qualità Romana.
- Learn the original pizza techniques
- Real-world practice in a professional laboratory
- Recognized certification to work in pizzerias throughout Europe
- High employment rate of our students
- Modern Italian work-oriented method