Mani in Pizza

Up to 40 Participants

What you will find

Choose your workshop from the following options:

Friday Nov 16

6.30 P.M – 7.30 P.M

Una storia di successi

Since the first pizzeria opened In Florence In 2001, PIZZAMAN has made its name by bringing out the best In the most famous and typical of all Italian dishes: the “Italian Pizza”. By valuing high quality, Pizzaman has been able to gain popularity and open 7 pizzerias In Florence, with more coming in the UK. A combination of a great passion for ingredients and the constant search for the best and freshest products on the market, paired with reasonable pricing, is what makes the Pizzaman concept co unique and successful.

Saturday Nov 17

12 P.M – 1 P.M

Pizza storica with Francesco Anglani, chef of O’ Munaciello. Carmine is a master at the oven to say the least, churning out pizzas as if they were Neapolitan art. If you are interested in learning the secrets behind making the true Neapolitan pizza, a perfect filled crust, or the exclusive “sciosciammocca,” then you do not want to miss this exciting event!

1.30 P.M – 2.30 P.M

La Pizza BIO with Michele Viceconte, chef of SimBIOsi Organic Pizza. This restaurant is a meeting point for the true pizza napolitana enthusiasts, where all pizzas are made only with the freshest and eco-friendliest ingredients. On Thursday the menu features a vegan gourmet pizza prepared with mozzarella made from rice. You will find that and much more at this exciting event with Michele Viceconte!

3 P.M – 4 P.M

Tradizione ischitana a Firenze with Marco Manzi, chef of Giotto. From the island of Ischia, Marco Manzi is a master pizza maker. He has strong ties to his roots, and his creations are direct evidence of that. For example, his Petit lapin is a popular pizza one could find on the island, with cave rabbit sausage and mount Epomeo thyme. Est Ovest is another popular pizza, made with turmeric dough, black cabbage cream, buffalo provola cheese, and Cinta Senese sausage. Discover the art of making a true Neapolitan pizza with master chef, Marco Manzi, guaranteed you won’t want to miss

it!

4.30 P.M – 5.30 P.M

Pizza popolare with chefs of Buoneria. What one might consider the “new temple of pizza,” at Buoneria they carefully craft their dough for a total of 36 hours before cooking it, and the result each and every time is a beautifully tasting pizza that will leave you feeling light and satisfied. Learn the secrets behind making a real Neapolitan pizza, and an amazing “canotto” crust, with the chefs of Buoneria.

Sunday Nov 18

12 P.M – 1 P.M

La pizza Contemporanea with Gabriele Tonti, chef of Ghevido. Gabriele’s creation has one particularly special trait, it is the perfect take-out pizza thanks to double baking! During the “first baking,” the pizza is baked for the perfect amount of time, after that first step the pizza lasts for 12/24 hours, so once you’re home, you initiate the “second baking,” for a pizza made to taste like it’s fresh out of the oven, and from the comfort of your own home!

1.30 P.M – 2.30 P.M

La pizza Matta with Domenico Luzzi, chef of Fuoco Matto. Domenico Luzzi is a true fire tamer, who, through years of experience has come up with a technique to cook his dough to perfection. By using just the right amount of time and heat, his dough is the perfect amount of crispy, his toppings never slide off, and the crust has an elastic, well-developed texture.

3 P.M – 4 P.M

La pizza napoletana moderna with Romualdo Rizzuti, chef of Le Follie di Romualdo. Romualdo’s distinctive trait is a highly digestible, light dough thanks to a combination of flours with a small amount of wheat germ, a standpoint in favour of health, taste, and biodiversity of ingredients. Attend this even to discover the secrets behind the O’Panuozzo and much more!

4.30 P.M – 5.30 P.M

La pizza alla pala with Carmelo Mancia, chef of I Ghibellini. This a historical pizzeria restaurant located in Piazza San Pier Maggiore. Founded in 1985 as a family-run pizza and spaghetti restaurant. The pizza is made by masterful hands of Carmelo Mancia, chef from Sicily. Do not shy away from his special creation with smoked pancetta, blue cheese, Tropea onion and nduja topping!

6 P.M – 7 P.M

L’ottima pizza per i viaggiatori with Francesco Caruso, chef of Fratelli Cuore. Fratelli Cuore isn’t just any pizzeria, but a meeting place for travellers and the city of Florence. The restaurant’s story begins at the Santa Maria Novella railway station, where once was an old ticket office. Nowadays Florence’s important terminus has become a great place for a quick stop to have a moment of peace and great pizza!

7.30 P.M – 20.30 P.M

Il nome una garanzia with Giovanni Santarpia, chef of Santarpia. In Florence, Giovanni Santarpia is simply called “the pizzaiolo”. Native of Castellammare di Stabia, Giovanni had been the chef of the Pizzeria Restaurant Palazzo Pretorio in San Donato (province of Florence) for many years, after which he began his Florentine journey. For citizens of Florence Giovanni is one of the most important pizza masters, the guarantor of excellent pizza, but also an enjoyable and compelling person.

7.30 P.M – 20.30 P.M

Il giovane e il mare, e la pizza d’autore with Mario Cipriano, chef of Il Vecchio e il Mare. Naples native, Mario inherited the title of the pizzaiolo of Palazzo Pretorio from Giovanni Santarpia. When he moved to Firenze, he instantly became highly requested, now he is the chef of “Il vecchio e il mare”, which translates as “The old man and the sea”. The restaurant’s ambience is pleasant and comfortable, while the pizzas are light, prepared with top quality ingredients and most importantly with great creativity!

Monday Nov 19

12.30 P.M – 1.30 P.M

Scegli il tuo impasto, crea la tua pizza with Raffaele Sorrentino, chef of Don Fefé. Would you like to discover the secrets behind truly unique pizzas, such as Neapolitan bagel and mortadella pizza? Do not miss this appointment with Raffaele Sorrentino to discover many more curiosities of great pizza making!

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