Chicagoland pizza academy offers 5-day pizzaiolo certification

The North American Pizza & Culinary Academy has opened a teaching facility outside Chicago in Lisle, Illinois, where students of varied skill levels can earn a certified pizzaiolo designation. The five-day course is among just two in the U.S. where the accreditation can be earned.  

NAPCA is part of the world's oldest pizza school, Scuola Italiana Pizzaioli, in Venice, Italy, a news release said and as such, has the capability to certify students in the required skills. Pizza classes are the school's focus and are all led by a master instructor. Chefs lead the other classes, which feature a variety of cuisines. 

Master Instructor Leo Spizzirri and Chef Instructor Anthony Lannone co-founded NAPCA. Spizzirri is one of the fewer than 100 master-certified individuals worldwide and works with major brands and the commercial pizza and baking industries where his expertise in dough and high-speed manufacturing are sought. Iannone and fellow Chef Instructor Renee Gabbett are lifelong pizza culinary experts. 

The school has a 50-seat show kitchen, a temperature-controlled dough room, oven room with equipment lines from all over the world and retail space. The facility can also be secured for private and corporate events, with hands-on and demonstration classes. 

 


Topics: Business Strategy and Profitability, Cheese, Dough, Equipment & Supplies, Food & Beverage


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