Massimiliano Saieva of Pizzarium / Roman Style Pizza / Pizza al Taglio / Roman Pizza Academy скачать в хорошем качестве

Massimiliano Saieva of Pizzarium / Roman Style Pizza / Pizza al Taglio / Roman Pizza Academy

Pizza al Taglio Training: To learn this style of pizza directly from Massimiliano Saieva of Pizzarium and Roman Pizza Academy please contact [email protected] or call (888) 511-7331 www.romanpizzaacademy.com Who is Massimiliano Saieva? Massimiliano Saieva was born on August 13, 1973, in Palermo, Italy. At the age of 7 his family moved to Latina (small city near Rome), where he gave his first steps towards developing his passion for cooking. Learning the art of cooking from his mother, grandmother and as a teen Chef in traditional Italian cuisine. He developed his managerial skills working for 7 years at McDonald’s, initiated collaboration with Heineken-Italy and found himself in love with the world of Pizza and in particular “Teglia Gourmet”. Massimiliano decided to learn from one of the best Italian Pizza makers and president of the National University of Pizza Angelo Lezzi. Mr Lezzi in conjunction with Corrado Di Marco developed a technique called “The Long Chilled Maturation Process” used by the best Italian restaurants, this innovative process aims to be the most digestible and healthy approach in the creation of dough. In 2004 without speaking a word of Spanish Massimiliano moved to Caracas – Venezuela with his wife Ana Pagano, where they opened their own first Restaurant. An array of authentic Italian food “Sabor a Vino” gave them 7 years of incredible satisfaction, unfortunately due to the fast changing social and political climate they decided to migrate to the USA. Based in Miami and with another language challenge they embarked on a new adventure. Pizzarium a Slice of Rome, a place where every day is an opportunity to create, experiment new dough formulas and bring innovation into the world of Pizza. Today Massimiliano is considered by his colleagues to be one of the best pizza makers and instructors in the world. Most say he has perfected “The White Art” the art of dough making. His attention to detail, his methods of teaching, and his patience with his students has created him a rapidly growing fan base. His creations are followed today by most important Pizza magazines in the United States. His resume of students includes people from around the globe including North America, South America, Asia, Europe, and Australia. He has taught aspiring to be pizza makers, he has mentored world champion pizza makers, and has helped very successful pizza makers who specialize in other styles learn how to be Roman Style pizza makers.