The phases of work and the tasks that the pizza-maker (pizzaiolo) carry out are numerous - not limited only to the preparation and baking of the pizza (this would be an over-simplification) the pizzaiolo today must know also the technical aspects and management of pizza making; keep a watchful eye on the dynamics of the market; know the available equipment and technologies that can optimize the real work of the tradizional pizzeria; understand the dynamics of home delivery and market expansion; plus keep ahead of the new ideas in pizza making like the latest novelty the 'cono pizza'. We must not however forget the fundamental aspects - the dough of the pizza, the methods of attaining a digestible and fragrant pizza, the slow raising, the technology of the cold and the proving of the dough are indespensible skills to know, to bring above all a pizza of quality. The choice of quality ingredients in the long term will pay off, as today's clients are more exacting, recognising good value, and thus creating loyalty over time.

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Dai uno sguardo in pizzeria!