Prior to the opening of the Pizza University & Culinary Arts Center, anyone desiring to be a certified pizzaiolo, attend a Master’s Class in specialty baking, learn from industry celebrities, or open an authentic, pizzeria would need to spend years in Italy in order to gain the knowledge and experience it takes to run a successful pizza business. Nowadays, however, things have changed. Within the course of a few months’ time, those yearning to increase their knowledge have the opportunity to learn the widest range of topics from the world’s best instructors – all in one place.
One of the Pizza University and Culinary Arts Center’s most recent alumni, Matteo Venini, for example, credits the school for helping him and his business partner, Antonio Matarazzo open Stellina, a new pizzeria in DC’s Union Market which is receiving rave reviews. Already an acclaimed Italian chef, Venini was new to the world of pizza before attending classes at the Pizza University. He enrolled in both the Authentic Neapolitan Pizza with VPN class taught by four-time World Pizza Champion, pizzaiolo/chef/restaurateur Giulio Adriani (who appeared on both Food Network’s Chopped and Beat Bobby Flay) and VPN America’s President, master pizzaiolo Peppe Miele. He also took the Neapolitan to Neo-Neapolitan course, also taught by Giulio Adriani which is where he says he found his vision for opening Stellina. Even though he had not made pizza professionally before, these courses taught Venini how to make “his own pizza recipe, develop a 48-hour fermented dough, as well as the tools he needed to open his business.”
One of the Pizza University and Culinary Arts Center’s most unique courses, which truly fills a void in the industry is taught by another instructor who appeared on Food Network’s All-Pizza Chopped episode alongside Giulio Adriani. Earlier this year Guinness World Record holder, pizza champion, and pizzeria owner John Arena taught the course Start Smart: The Fundamentals of Opening and Operating a Pizzeria. The class is a hands-on immersion into the pizza industry. The course is co-taught by certified pizzaiolo Jonathan Goldsmith who is the owner of Chicago’s celebrated Spacca Napoli. The three-day intensive course serves as the perfect launchpad for an aspiring amateur or a pizzeria owner/operator in the first two years of business who wants to be prepared and avoid the pitfalls that could derail the success of their pizzeria.
In honor of Celiac Awareness Month, the Pizza University & Culinary Arts Center also offered a Gluten-Free Pizza Master Class. Taught by pizzaiolo champion chef Antonio Langone who won first place for his gluten-free pizza at the International Pizza Expo in Las Vegas. Since studies show that the gluten-free product market will become a $7.6bn industry by the year 2024, the course is at the forefront of both pizza-industry and market trends and offers students yet another opportunity to stay ahead of the curve.
In addition to professional classes, The Pizza University & Culinary Arts Center is proud to have hosted the “Olympic Games Vera Pizza Napoletana 2019’s Under 35 East Coast Selection on 15 April, 2019. The completion was open to all pizza makers aged under 35 years old. Those with the best Marinara and Margherita pizzas were chosen to participate in the final games in Naples, Italy in July.
Novices and home bakers can also experience the best in pizza-education with a new series, “Pizza in the Neapolitan Tradition” offered in conjunction with the Smithsonian Associates on April 26-27. This unique program offers attendees the opportunity to immerse themselves in the history and heritage of the beloved food as they learn to make a modern artisan version of a classic Neapolitan-style pizza. In a unique
The Pizza University & Culinary Arts Center is proud to collaborate with its’ partners Marra Forni, Grande Cheese, Menu, and Ferrarelle in order to offer the best pizza experience possible.
