It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
ARTISAN BREAD AND PIZZA MAKING WITH LUIGI PAGANO
Course Objectives
The goal is to equip participants with all the essential skills to become professional pizzaiolos. During the course, you will learn to:
Create perfect doughs with different types of flours;
Understand and manage leavening times;
Learn stretching and topping techniques;
Bake pizza in professional ovens, optimizing temperature and times;
Select and use quality ingredients;
Expand your skills with artisanal bread making, fried foods, and gourmet street food options;
Gain knowledge of work organization and pizzeria management.
The course combines tradition and innovation, with plenty of hands-on practice to develop manual skills and confidence in working techniques.
Curriculum
The course consists of 32 hours of training, divided into practical and theoretical modules:
History and culture of pizza;
Flours and their characteristics;
Techniques for dough preparation and leavening;
Stretching and shaping pizzas;
Traditional and creative toppings;
Cooking techniques in wood-fired, electric, and gas ovens;
Artisanal bread making: bread, focaccia, and baked leavened products;
Preparation of fried foods and gourmet street food;
Workline organization;
Hygiene, safety, and HACCP;
Managing a pizzeria.
Lesson Schedule – PIZZA32S (new evening program)
Wednesday 15/10/2025 – 6:30 PM - 10:30 PM
Monday 20/10/2025 – 6:30 PM - 10:30 PM
Wednesday 22/10/2025 – 6:30 PM - 10:30 PM
Monday 27/10/2025 – 6:30 PM - 10:30 PM
Wednesday 29/10/2025 – 6:30 PM - 10:30 PM
Monday 10/11/2025 – 6:30 PM - 10:30 PM
Wednesday 12/11/2025 – 6:30 PM - 10:30 PM
Monday 17/11/2025 – 6:30 PM - 10:30 PM
Instructor
Chef Luigi Pagano – Experienced master pizzaiolo, capable of blending artisanal tradition with the search for new techniques and ingredients for high-quality pizza, with particular attention also to fried foods and gourmet street food.
Course Location
Classes will be held at the Modena con Gusto kitchen laboratory, hosted by Iscom Formazione at via Piave 125, Modena.
Registration Method
To reserve a spot, simply fill out the registration form and pay a deposit. Payment installment options are available.
An ideal course for those who want to learn from professionals and build a solid foundation for a career as a pizzaiolo.
We look forward to starting this journey with you!
