Pizza Experience

Saturday 15th February

12.30 a.m. - 2.00 p.m.

A new take on the hamburger by chef Max Mariola. In collaboration with Master Pizza Chef, Graziano Bertuzzo


Chef and familiar face of cookery programmes on Sky’s Gambero Rosso Channel 412.  Brought up in Nettuno, a seaside town near Rome, Max inherited a passion for cooking from his mother, learning from a young age to identify and use the produce of nature's larder, especially seafood, so abundant in the local area. Over time he learned to combine technical skill with ideas and inspiration from everyday life, succeeding in offering a fresh take on traditional and regional dishes. "People call me chef because I’ve always turned ingredients and flavours into dishes, but I'd like you just to call me Max". Max favours a linear, clean cuisine consisting of simple seasonal produce and quick cooking techniques that anyone can master.

15.00 – 16.30

Sweet pizza by Gianni di Lella

"My first job wasn't as a pizza chef. Before that I was a car salesman and I got into the world of bread-making almost as a bet. My father dreamed of opening a pizzeria and he used to tease me, saying that a car salesman could never become a pizza chef. But ultimately I did manage to make it my profession as well as my passion, with a certain degree of success too, and my dad and I still make pizzas together today. Right from the outset I focused on the raw materials used behind the counter, and also on the customer relationship, which must be sincere. Many customers have largely lost faith in restaurateurs, but I’ve always worked on this aspect and over time I’ve reaped the rewards in terms of both competitions and clientèle"


Sunday 16th February

11.00 a.m. – 12.30 a.m.
Federico De Silvestri - Gluten-free Roman-style Pizza: delicious and for everyone.

Federico is the Champion of the two Worlds.  He specialises in gluten-free pizza: his passion for research and study into the perfect pizza dough led him to win the coveted World Champion title in the gluten-free pizza category for two consecutive years at the World Pizza Championship in Parma. In 2019 he scored a hat-trick in Las Vegas at the International Pizza Expo, scooping three titles including the prestigious "Best of the Best".

12.30 a.m. – 2.00 p.m.
Graziano Bertuzzo e Michele Croccia - A R-Evolutionary Pizza: ancient graind meet modern fibers

Graziano Bertuzzo: Graziano Bertuzzo: His passion for pizza started way back in 1973, when he first began working in the sector that would make him world-famous.  Head of the technical division of Scuola Italiana Pizzaioli, he teaches theory and practice to aspiring pizza chefs and professionals from all over the world, as well as providing tailored consulting services around the globe for specific projects. Lead judge on the judging panel at the World Pizza Championship, Bertuzzo has enjoyed a glittering career, winning numerous national and international competitions.

Michele Croccia: He was little more than a boy when he started out as an apprentice pizza chef during the summer months on the Campania coast, but just a few years later he opened his very own pizzeria in a little town in the Cilento region of the province of Salerno, an area steeped in history and enogastronomic tradition. His philosophy is to combine his passion for pizza with his love of the land and his region. A nature lover, Michele has his own seasonal vegetable garden, using the freshly picked produce for pizza toppings and other dishes served in the restaurant. That’s why he's called the Farmer Pizza Chef, because his daily chores not only include making pizza dough for the restaurant, studying and teaching, but also farming his land to ensure his kitchen can rely on excellent produce.

3.00 p.m. – 4.30 p.m
Gennaro Nasti - A Neapolitan Master in Paris

Born in Naples, he spent his childhood between his father’s pastry bakery and the kitchen of his mother's restaurant, but what attracted Gennaro more than anything was the magical sight of pizzas rising in the ovens of the pizzerias he lived above. His natural curiosity and thirst for knowledge took him far from home, all the way to America in 2010, where he worked as a consultant for many restaurants before eventually settling in Paris in 2014. His professional experiences have been punctuated by years of study, meetings with teachers, research and training. Permanent research into Neapolitan pizza, far from its land of origin, has prompted Gennaro to reflect more and more in the pursuit of innovation, which he continues to strive for today in his two Parisian pizzerias.


Monday 17th February

11.00  a.m.– 12.30 a.m.

Gluten- and lactose-free: Chef Marco Scaglione reinterprets pizza. In collaboration with Federico De Silvestri

Born in Sicily, his love for cooking began in childhood.  He gained experience working in Italy and abroad and went on to develop a specific project in partnership with AIC (Italian Coeliac Association) for gluten-free cuisine dedicated to Saharawi children. His dishes reflect his love for good food and the flavours and warmth of the places he has visited, from Sicily and Tuscany to France. As regards cuisine dedicated to food intolerances, he favours “naturally free from” produce, which does not mean free from flavour. Marco has twice won the AIC haute cuisine trophy for gluten-free cooking.

1.30 p.m.– 3.00 p.m.

Neapolitan pizza according to Salvatore Santucci

A born-and-bred Neapolitan, he staunchly defends everything from his native land with love and enthusiasm. He travels the world to raise awareness, knowledge and protection of genuine Neapolitan pizza. Charming, stubborn and never one to cling to any current definition of innovation... he is always moving forward. Salvatore won the Gambero Rosso Italian food guide’s prestigious Maestro dell'impasto 2019/2020 award. His motto? "Innovation, after all, is simply the evolution of tradition itself!"

4.00 p.m. – 5.30 p.m.

Renato Bosco and the Signor Lievito® masterclass - Green pizza

Pizza, Bread and Passion have been constants throughout his life. He is described as a Pizza Researcher: keen interest in research has spurred him over the years to delve into every sector related to leavened products. His colleagues in the pizza sector credit him with a unique touch and sensitivity, which he has honed over the years. Since 2015 Renato Bosco has been Ambassador of Italian Cuisine in the World.


Tuesday 18th February

11.00 a.m. – 12.30 a.m.

Pizza à la Rosa. With Rosa Casulli

Apulian born and bred, with a love of leavened goods, cuisine and study. World Champion in the classic pizza category in 2008 and a judge on international competitions, Rosa Casulli is the demonstration of how ability, class, determination and know-how are the qualities that enable a professional artisan to stand out from the crowd. With her work she strives to convey the need for greater awareness and knowledge of food, starting from the assumption that there is a need for an ethical approach in the world of hospitality and catering, in other words the need to offer people authentic, wholesome food.

12.30 a.m. – 2.00 p.m.

The Roman Pizza by Jacopo Mercuro

Born in Rome into a family of lawyers, he set aside his studies in law after attending an amateur course. He then began to study and attend other courses, before opening his very own place: Mani in pasta, a small pizza and fried food joint, which earned its place in the Gambero Rosso guide after just 6 months. This was followed by another venture, 180g Pizzeria Romana, nominated best new opening of the year at the Restaurant Awards. At the tender age of 30 and after a string of important achievements, today he is Founding Member and Chef of Pizzottella in Milan and teaches at Coquis. His dedication to his work, courteousness with his clientele and conviction in networking with other colleagues are his distinguishing characteristics.