Biverò Pizza Academy

08/09/2026

I’m very happy to be hosting another Italian Pasta Workshop at De Pizza Academy on September 26th. 🇮🇹🍝

For me, teaching fresh pasta is not just about following a recipe. It’s about understanding the dough, the techniques, the ingredients and the small details that make the difference.

I love sharing the knowledge I’ve gained through years of working in professional kitchens and teaching Italian cuisine — and, of course, there is no better way to finish than sitting together around the table with good food and wine. 🍷

Looking forward to seeing you there!

👉 Book your place for September 26th through the link in the original post.

🍝 ZELF ÉCHTE ITALIAANSE PASTA MAKEN?

Op 26 september duiken we bij De Pizza Academy de Italiaanse keuken in. 🇮🇹 Tijdens onze pastaworkshop ga je onder begeleiding van Massimiliano Crocetti zelf aan de slag met verse pasta en leer je de technieken achter echte Italiaanse klassiekers.

En na al dat kneden, rollen en vullen? Dan schuiven we samen aan voor een heerlijk Italiaans diner met bijpassende wijnen. 🍷

Leren, maken, proeven én samen genieten!

👉 Wil je erbij zijn op 26 september? Schrijf je in via de link in bio.

27/08/2026

Consulting project for Va Piano, Pristina – Kosovo.

It is always rewarding to receive feedback that goes beyond the technical result. In this project, the client appreciated not only my Italian background, but above all the open-minded approach needed to adapt Italian cuisine to the tastes and habits of another country.

I was invited to review and adapt the recipes to local preferences, while preserving quality, authenticity, and consistency with the brand concept. The work was received with great enthusiasm.

My greatest satisfaction? Seeing a client genuinely happy with the result and knowing that a challenge has become real value for their project.

28/07/2026

When you are invited to improve a pizza concept, you naturally expect to identify areas that need refinement. Occasionally, however, you walk into a business and immediately realise that the foundations are already exceptional.

First impressions matter. From the moment I arrived at Pizzeria Zero 3, located in Capalle, Campi Bisenzio (Florence, Italy), it was clear that every detail had been carefully planned. A temperature-controlled dough room with conditioned flour storage, a perfectly designed and organised preparation and oven area, premium-quality ingredients, and, above all, impeccable cleanliness.

The dough production—from the classic pizza to the Roman-style pizza alla pala—is carried out with outstanding professionalism, precision, and attention to detail. When a team already operates at such a high standard, my role becomes much easier. Instead of correcting problems, we can focus on refining the smallest details and pushing quality to an even higher level.

It has been a privilege to work with a team that shares the same passion for excellence and continuous improvement.

Thank you,pizzeria Zero 3 It was an honour to support you in taking an already outstanding product to the next level.

27/05/2026

www.pizzaflorentino.be

Six years ago, Ellen from Florentino Pizza was a student at Bivero Pizza Academy. Since then, we have always stayed in touch, and recently she invited me to visit her business and collaborate on adding some new pizzas to the menu.

I am truly proud of what she has built over the years: today Florentino Pizza operates three pizza food trucks, along with a central production location where all doughs and ingredients are prepared with great organization and professionalism.

Congratulations, Ellen, for your passion, dedication, and impressive growth. Seeing former students achieve such success is one of the greatest satisfactions in our profession.

Wishing you and the entire Florentino Pizza team continued success for the future .

www.pizzamassi.com

16/05/2026

Another successful pizzeria has opened its doors thanks to Pizzamassi.com — Zaza Pizza & Co. in Salou.

A special thank you to Gaspar, one of the owners and pizzaiolos behind this exciting project. What impressed me most about Gaspar was his incredible ability to learn, improve, and absorb every detail of the craft. Without a doubt, he is one of the best students I have had in my entire career.

Zaza Pizza & Co. offers an original and highly competitive concept: a premium-quality 40 cm pizza made with carefully selected ingredients, combined with excellent value for money.

Seeing new businesses grow with passion, dedication, and professional training is one of the most rewarding parts of my work as a freelance pizza consultant and trainer.

Wishing the entire team at Zaza Pizza & Co. great success and a future full of achievements.

11/05/2026

Can the Neapolitan “schiaffo” stretching technique really be learned in just a few hours?

Yes — when the student is talented, motivated, and willing to learn, and the teacher has the experience and ability to transmit the right technique.
Pizza making is not only about ingredients and recipes; it is also about gestures, sensitivity, timing, and passion.
The Neapolitan “schiaffo” technique requires coordination, confidence, and respect for the dough, but with the right guidance, significant progress can be achieved in a very short time.
This traditional technique was also developed with a very practical purpose: to remove as much excess flour as possible from the dough before baking. In a wood-fired oven reaching extremely high temperatures, leftover flour can easily burn, creating bitterness and compromising the final quality of the pizza.
A great teacher does not only demonstrate a movement — he helps the student understand the logic behind every action, transforming technique into craftsmanship.

05/05/2026

“Master or student? Take a look at this Neapolitan pizza made by my student after just 8 hours of training. Exceptional work — from both the student and the instructor.

After a 2-month break due to a clavicle injury, which was a difficult moment for my professional journey, I’m finally back to teaching and working again.

This course took place at De Pizza Academy, De Bilt, and the satisfaction of seeing these results after just one day of training rewards all the effort and perseverance.

Grateful to be back doing what I love.