All Posts

The collaboration between Rome Pizza & Pasta School and ALFA Forni is further strengthened. ALFA Forni, a renowned Italian brand of artisanal ovens, reaffirms its trust in our school. Giuseppe, once again, is the Ambassador of ALFA at SIGEP, the international fair dedicated to the pastry and catering sector. This partnership brings a significant novelty: the arrival of the new Quick2 oven, which adds to our collection of professional ovens. ALFA Forni and Rome Pizza & Pasta S

Our pasta and pizza school in Rome has just established a new partnership with Polselli flour. This agreement marks an important change for the quality and authenticity of our lessons and services. In this article, I will explain what this collaboration means and how you will benefit from it. Why We Chose Polselli Flour Polselli flour is synonymous with excellence in the Italian milling industry. It is produced with selected grains and processed using modern techniques that p

Learning to make pizza and pasta by hand is a unique experience. In Rome, the Rome Pizza & Pasta School offers a concrete opportunity for those who want to discover the secrets of traditional Italian cuisine. Here, you start from scratch with simple ingredients and authentic techniques. Let's explore together why this school is the right choice for those who truly want to learn. Learning with Professionals At the Rome Pizza & Pasta School, we teach using practical and direct

Fermentation is an essential step in the preparation of dough for bread, pizza, and other baked goods. Understanding the differences between direct and indirect fermentation methods, such as biga or poolish, is crucial for achieving optimal results. In this article, I will clearly and practically explain how these methods work and how to choose the right one for your preparations. What is Direct Fermentation Direct fermentation is the simplest and fastest method. All ingredie

Pizza is one of the most recognized symbols of Italian cuisine. However, not all pizzas are the same. In Italy, Neapolitan pizza and Roman pizza represent two distinct styles, each with precise characteristics. Understanding these differences helps in choosing the right pizza and appreciating its tradition. Main Characteristics of Neapolitan Pizza Neapolitan pizza originates from Naples. It is famous for its soft and fluffy dough. The dough is made with flour, water, yeast, a

Sometimes... someone... discover something VERY intresting!! This guy find the way to make a good napolitan pizza home made (without the...

TIRAMISU: 25 minutes| 1) prepare a coffe with moka coffe machine (please buy in Italy the moka) 2) split yellow and red of a freezed 3...

Pizza Romana (thin and crispy) 00 flour 1.9 kg per 1 liter of water Yeast 3 g x liter 50 g salt and 35 g oil 1 Pour the flour and...

1 Pour water dissolves the salt until completely smooth 2 then your fingers take the yeast and dissolve in water 3 verses after the...

INGREDIENTS FOR 4 POPLE: step 1 mix for 6/7 minutes 1 Kg Flaws (mix "00" and "0" 50%) 300 to 450 gr of water 15 gr of Honey or sugar 15...

3 garlic cloves full or crushed as per taste 2 dried chilli peppers 400g tin of cherry tomatoes in sauce or fresh tomatoes lightly boiled...

Abundant Extra-Virgin Olive Oil, as per taste but consider a thick layer in the pan 3 thick Guanciale slices Pancetta, or good Bacon, cut...

ingredients: extra-virgin olive oil or lard, as per taste but consider a thick layer in the pan 3 thick slices of guanciale, pancetta, or...

For 4 people: 400 gr durum wheat flour 200 gr water you can add a little bit of water if needed (be careful not adding too much) 1) Mix...

for 4 people: 400 gr durum wheat flour 4 Eggs Water as needed (be careful not adding too much of ita s the dough would become chewy and...