The 7 reasons to choose
PERCORSI DI PIZZA

If you are reading this course overview, it is very likely that you have decided to do something life-changing.

Maybe you have “simply” decided to pursue a new job, but the most important thing is that you have finally decided to something for yourself, just for you.

I give you a lot of credit, because the verb TO CHANGE scares almost everyone when it refers to oneself, but fortunately it doesn’t scare everybody.

You will have noticed how long this presentation is. I will say this here: you will read all of it only if you are extremely motivated, because if your desire to become a pizzaiolo (pizza chef) is blocked by a simple “presentation letter”, maybe it is better that you rethink your future plans, and I say this to you even if it goes against my best interests.

…diplomacy has never been a strong characteristic of mine.

If, contrary to this, you are not a superficial person, I am convinced that you will not let slip through your hands one of the best opportunities that you could come across to help you achieve your goals.

To achieve your goals, you understand that the only road to take to not encounter problems is “PROFESSIONAL WAY”

To become a professional, one cannot improvise!!!

If you already understand this, then you are already a step ahead of the many thousands of people who decide to get into this profession without the necessary training, and believe me, I am not exaggerating with the zeros.

The first rule to having success in a pizzeria (pizza shop) is to be properly trained.

Right now you are probably overwhelmed by many doubts about what to choose, and how to choose it.

This is completely normal. 

Relax…take a deep breath.

The 7 reasons to choose
PERCORSI DI PIZZA

Below I have summarized into 7 main bullets the reasons why you should learn about pizza with PERCORSI DI PIZZA:

1 – “It is not necessary to have had any experience within the pizza industry to take this course.”

2 – “Lots of hands-on training…it’s a REAL PROFESSIONAL PIZZA COURSE

with the appropriate dose of theory.

3 – “At the end of this course, you will have learned the skills necessary to become a successful pizza chef.”

you will be able to bake a pizza in teglia (or “al taglio”, meaning “by the cut/slice”), pizza alla pala (or “al metro”, meaning “by the meter”), and classic pizzas. I assure you that learning the techniques to make these pizzas will be enough to allow you to open your own pizza shop, if that is your goal.

4 – “This is a full immersion course in a REAL PIZZERIA .”

It is Monday to Friday, 8-10 hours per day (a total immersion into the daily routine of a pizza chef)

5 – “The location of the course is within the kitchen of a working pizza shop.”

The course has been designed for a maximum of 2 people…this is a key difference that separates Percorsi di Pizza from other schools or professional courses, where courses are held in kitchen classrooms for groups of 15-20 people. With Percorsi di Pizza, you are fully immersed from day 1 into the daily routine of a pizza shop.

Taking this type of course is equivalent to taking private lessons because no more than 2 people are accepted per course.

6 – “Learn by doing, theory in practice.”

The theory behind making pizza is very important, and, just like the hands-on training, must be approached with the utmost attention to detail. They are of equal importance—complementary—as one without the other is of little value.

This is the reason why, during the course by “Percorsi di Pizza,” you study the theory while developing your hands-on experience…Learn by Doing.

7 – “Satisfaction guaranteed or your money back.”

If by the third day you are not satisfied with the course, I will reimburse you in full, no questions asked.

How do I know that your course is the right one for me?

When someone calls me for more information on the course, the most asked question is: “How do I know that your course is the right one for me? There are so many different options available.”

Great question!!

The answer is simple: “My course is the best one on the block.”

If you are wondering…yes, I firmly believe this, and I’ll add:

First,

you must trust your instinct. This is imperative.

(If you understand that taking a course is the right path, then you will also understand which one to choose).

Second

(and this is me asking you): 

“Do you already know what’s the most important thing you are looking for in a professional course for pizza chefs, and why that is so important to you?”

If you still have a minute, keep reading, because I am convinced that on this page you will find answers to all your questions.

Everyone will tell you that their course is the best option—even I said it about my course, because I strongly believe it to be true—but you are the one that needs to understand what’s best for you, and the way to know is answering the question that I proposed to you a couple sentences ago.

What are you looking for?

If I were in your shoes, I would ask myself other questions, like:

1 – How long is the course?

2 – What will we be doing throughout the course?

3 – How many people will be taking the course?

4 – Will I be able “to walk” on my own at the conclusion of the course?

Now, if you are curious about the answers to these questions, it means that we are on the same page…if, instead, you are only interested in the cost of the course, you can scroll to the bottom of this page and find it.

By the way, I did not introduce myself. My name is Cristiano Garbarino and I will be your teacher during your course with Percorsi di Pizza.

But for now I do not want to talk about me, otherwise there wouldn’t be any fun things to talk about when we meet (…because we will meet!!). I want to find out more about you…call me at 345.8063174, or email me at: 

percorsidipizza@gmail.com

For more information, you can also fill out the form at the bottom of this page, or contact me directly on my Facebook page (which, many times, is the quickest way) here:

https://www.facebook.com/percorsidipizza.it/

But, call me as soon as possible because the spaces available are limited, and if you continue reading you will understand why. I am sure I will be able to help you.

What is PERCORSI DI PIZZA?

I like to define Percorsi di Pizza not as a normal course for pizza chefs, but as a PROCESS that will make you become a pizza chef.

It is a process that will also give you the certainty and knowledge necessary to create your own business—if you so choose to—because you cannot forget that opening a pizza shop, even a small one, means starting a business!!

This process is not exclusively for those who want to open their own business.

It is also for people who have decided to learn a new “trade” to open the door to more job opportunities, in Italy or abroad.

The end goal is to develop pizza chefs that are prepared, and well-versed, in the hands-on, theoretical, and business aspects of the trade.

I want to help grow new professionals that will be ready to work immediately, and, if they have the desire, to start their own business.

Like I was saying, PERCORSI DI PIZZA is something different from your everyday course for pizza chefs, for a variety of reasons:

HANDS-ON TRAINING,

because you will have the chance to do a lot of hands-on training and make a lot of pizza (pizza in teglia, pizza alla pala, classic round pizzas, calzones, sandwiches, etc)…roughly 100 hours in a full immersion course.

We will take advantage of the fact that the course is held in the kitchen of a working pizza shop.

Not only that, given that the course has been developed for a maximum of 2 people, you will not have to worry about sharing space and the hands-on training with another 10-12 people.

This is something that you would have to do if you were to take a course in a traditional school, where, if you are lucky, you would be making 3 pizzas per day!!

You read that correctly, 3 per day.

Do you think someone can learn a new trade well only making 3 pizzas per day??

We will be making at least 10-12 per day…a big difference, don’t you think? I can assure you that no traditional school can offer this.

THEORY,

because the training style I use is “learn by doing.”

In my opinion, the only way to fully understand the concepts of the trade is by studying them while making pizzas, and it is from this idea that I organize the course.

Theory is just as important as hands-on training—I would say complementary—and having a good grasp of the theory significantly reduces the errors made throughout the work process.

Also, we will be working with a variety of flours and grains (spelt, barley, and other whole grain flours), studying how to use them to their fullest.

We will look at what is trendy, and, if the season allows us to, we will take a “field trip” to a mill to learn even more about the different varieties of flour.

ENTREPRENEURSHIP,

because even this is an important factor that will determine whether or not your business is successful.

My goal is to give you the ability to tackle the challenges that every restaurant owner faces daily.

Always remember, not only an artisan, but also a businessperson!!

Throughout the course, we will look at different aspects of the business, such as: the product’s identity, the shop’s identity, food costs, and much more.

Mind you, I am not able to promise miracles, as one course will not give you all the experience necessary to be successful, even if it is well structured like mine. The secret to your success will depend on your ability as an artisan and communicator.

As I said before, the course lasts 2 weeks, Monday to Friday, 8-10 hours per day (we will establish a timetable together before starting the course).

“This is a very industrious course because you will be immersed immediately in the day-to-day production routine of a pizza shop (which the traditional schools do not teach). This course is very demanding, but if you want to do this job, you must prepare yourself to be tired.”

In fact, if you are someone who loves an easy life, who doesn’t want to work hard and put yourself out there, I think the life of a pizza chef is not for you, and, most likely, this course is not for you.

There are many other options on the internet that promise miracles, without the need to work hard or invest much time, that cost much, much less than mine.

 IF YOU ARE LOOKING FOR SHORTCUTS, GO TO ONE OF THOSE COURSES!!

I don’t like to deceive people, and I say this to you against my own interests, but it’s better to be clear from the get-go…

To summarize, I believe that theory and hands-on training go hand in hand—they are complementary—which is why during the course with Percorsi di Pizza the theory is studied at the same time as the hands-on training.

I follow the system of LEARN BY DOING, and from day one you will be able to actively participate in every step of making pizza, from making the dough to baking the pizza, understanding the “why” behind everything.

But we will do more than that. This course will be useful for understanding the business behind the pizza, because a pizza shop, no matter how small, is a business.

The real strength of a PERCORSI DI PIZZA course is that it takes place within a working pizza shop. With PERCORSI DI PIZZA, you are immersed immediately in the inner workings of a pizza shop’s kitchen.

Taking a course like this is like taking private lessons, because no more than 2 PEOPLE ARE ALLOWED PER COURSE!

Don’t wait too long to decide, because you may not find an open space.

Call me at 345.8063174 (if calling from abroad, +39 345 8063174), or send an email to: percorsidipizza@gmail.com or, you can contact me directly on Facebook (which, many times, is the quickest way) here:

 https://www.facebook.com/percorsidipizza.it/

Remember, there are only 2 spots available per course!!

At the end of this course I GUARANTEE that you will be able to make many different types of pizza, and be able to show your creativity, all while keeping in mind the balance that every pizza must have…including cost-wise.

At the end of this course you will receive a certificate of completion.

The only way to really learn a trade is to do it in the real world, and with me you will be able to do that from day one!!!

So? What are you waiting for? Don’t waste time…pick up the phone and call me now.

Your future is in your hands.

I want to tell you a short story that happened to me.

A few months ago, 2 young men drawn by what I wrote on this page came to me. They really liked the idea of being the only 2 people taking the course; they are young and undecided about what course to take because they came across many different options online.

They are undecided between my course and one offered by a fairly famous school offering traditional courses (which, among other things, costs much, much more than mine).

BI tell them exactly what I am telling you as you read this page. But, above all, I tell them to compare each course’s offerings to fully understand what they want to get out of a course.

They seem confident and we decided to stay in touch in the upcoming weeks to figure out when they would start.

Long story short, I never heard back from these 2 young men about coming to take my course.

A couple months pass, and one day the 2 of them show up again and ask me if they could do an internship. The course they decided to take had were many people taking the course at the same time, which led to them doing very little hands-on training. As a result, they did not feel ready to open their own pizza shop.

Whaaaaaaaat??

An internship??

Didn’t I tell you that that would be the end result??

Let’s recap why this is the course for YOU:

  1. 1 – “It is not necessary to have had any experience within the pizza industry to take this course.”

2 – “Lots of hands-on training” …with the appropriate dose of theory.

3 – “At the end of this course, you will have learned the skills necessary to become a successful pizza chef.” you will be able to bake a pizza in teglia (or “al taglio”, meaning “by the cut/slice”), pizza alla pala (or “al metro”, meaning “by the meter”), and classic pizzas. I assure you that learning the techniques to make these pizzas will be enough to allow you to open your own pizza shop, if that is your goal.

4 – “This is a full immersion course.” It is Monday to Friday, 8-10 hours per day (a total immersion into the daily routine of a pizza chef)

5 – “The location of the course is within the kitchen of a working pizza shop.” The course has been designed for a maximum of 2 people…this is a key difference that separates Percorsi di Pizza from other schools or professional courses, where courses are held in kitchen classrooms for groups of 15-20 people. With Percorsi di Pizza, you are fully immersed from day 1 into the daily routine of a pizza shop.

Taking this type of course is equivalent to taking private lessons because no more than 2 people are accepted per course.

 

6 – “Learn by doing, theory in practice.” The theory behind making pizza is very important, and, just like the hands-on training, must be approached with the utmost attention to detail. They are of equal importance—complementary—as one without the other is of little value. This is the reason why, during the course by “Percorsi di Pizza,” you study the theory while developing your hands-on experience…Learn by Doing.

7 – “Satisfaction guaranteed or your money back.” If by the third day you are not satisfied with the course, I will reimburse you in full, no questions asked. I must be going crazy!!

I would like to remind you that this industry is one of the few that still offers good opportunities in Italy and abroad, but you must be determined, flexible, and up to date and following the newest trends, all the while respecting the tradition.

At the end of this course you will receive a certificate of completion.

So? Are you still there?

What are you waiting for?

Don’t waste time…pick up the phone and dial 345.8063174 and start your new adventure.

Call me at 345.8063174 (if calling from abroad, +39 345 8063174), or send an email to: percorsidipizza@gmail.com

or, you can contact me directly on Facebook (which, many times, is the quickest way) here: https://www.facebook.com/percorsidipizza.it/

Ad maiora.

Cristiano

Courses

BASE
TOP
TOP ELITE
TOP BUSINESS
  • Massimo due Partecipanti
  • 2977€
  • 3 Settimane + Visita + Consulenza

Contacts

Request Information

I remain available for any questions or concerns , please feel free to fill in the form or else contact me on the numbers provided on the website. You can sign up for the course that best suits your needs or your style.

Nome (richiesto)

Email (richiesto)

Messaggio

Template Design © VibeThemes. All rights reserved.

Setup Menus in Admin Panel

X