Scuola Italiana Pizzaioli celebrates ten years in Brazil. The anniversary reflects the school’s international growth and the evolution of pizza culture in a particularly dynamic market.
The school arrived during a period of change. From 2010, the Brazilian market became increasingly familiar with Italian millers’ flours and paid greater attention to dough quality. Business owners travelling abroad wanted to apply their new knowledge at home.
Many began learning the production process themselves, experimenting with flours, maturation and ingredient pairings, and passing the method on to their teams. The pizza chef became central to innovation and improvements in quality across the sector.
The need for structured professional training led Scuola Italiana Pizzaioli to bring its method to Brazil, combining theory, practice and quality ingredients.
The first course took place in São Paulo in April 2016, with Master Instructor Graziano Bertuzzo, in an oven manufacturer’s workshop. After the first year, courses moved to a pizzeria outside opening hours. Growth gradually led to purpose-equipped workshops and dedicated training facilities.
Today, the school operates in São Paulo, Campo Bom and Curitiba. Training activities have also taken place in Rio de Janeiro, Belo Horizonte, Salvador, Natal and Tijucas, in collaboration with the local distributor of Le 5 Stagioni flours.
The Level 1 professional course remains the focus. Participants study every element of pizza — flour, dough, fermentation and baking — to understand the principles and work with greater awareness.
To allow direct contact with Master Instructors, courses welcome a maximum of 12 participants. This prioritises teaching quality and the time devoted to each learner.
Around 2,250 participants have trained over these ten years. To celebrate the anniversary, Master Instructors Tiziano, Luca and Massimo Quondamatteo were invited to deliver a series of courses in Brazil, strengthening knowledge exchange and ties with the international network.