An exclusive seven-day immersion into the heart of Italy's pizza heritage. Once a year, in the secret kitchens of Naples.
Our masterclass is a sensory journey through tradition, focusing on the preservation of authentic Neapolitan techniques that have remained unchanged for centuries.
Grown exclusively in the volcanic soil of Vesuvius, hand-picked at the peak of sweetness.
Freshly delivered from local Campanian farms every morning before the sun rises.
The perfect char, achieved through ancient oak wood and a centuries-old chimney design.
This is not a school. It is an apprenticeship. You will live and breathe the life of a Neapolitan pizzaiolo.
Day 01
The Fermentation Secret
Understanding the chemistry of wild yeast and the patience of the 72-hour cold rise.
Day 03
The Sculpting of Dough
The tactile art of 'Schiacciata'—shaping the base without bruising the air pockets.
Day 07
The Night of the Oven
The final masterclass graduation: Managing the 500-degree flame and the 60-second bake.
This is an application-only experience to ensure the highest level of instruction and intimacy. Applications for the Summer 2024 session are now open.
Next Class: June 15th — June 22nd, Naples