course introduction
A Tour of Sicilian, Detroit, Roman, & New York Styles
Embark on a culinary journey during our 3-Day Authentic Education Class, where on the first day, you’ll delve into the secrets of Artisan NY Style Pizza with the world-renowned Master Pizzaiolo Domenico “Mimmo” Tolomeo, certified by the Associazione Pizzaiouli Napoletani and Master Pizzaiolo of Zazzy’s Pizza NYC, focusing on Pizza al Taglio & Pala.
But the excitement doesn’t end there! Join us for the next two days, where the spotlight shifts to Detroit, Sicilian, and a comprehensive exploration of Roman styles, including Pala Romana and Roman Sandwiches. Led by The Pizza Artista Massimiliano Saieva and Master Pizzaiolo Rob Cervoni, renowned pioneers of Roman pizza in the U.S.A., you’ll master their unique pizza styles along with innovative toppings to create show-stopping pizzas!
ROMAN PIZZA MASTERS
MASSIMILIANO SAIEVA &
ROB CERVONI
Massimiliano was born on August 13, 1973, in Palermo, Italy and studied at the National University of Pizza in Rome, after which he opened and ran multiple successful Roman-style pizzerias in Europe and the Americas. He now dedicates his time to educating hundreds of chefs around the world on the art of Roman pizza-making.
Rob Cervoni is a renowned Roman style pizzaiolo and founder of the highly awarded Taglio Pizza in Mineola, NY (Long Island). His focus on authentic pizza al taglio has brought him recognition as one of the foremost pizzaiolo working in the Roman tradition in the USA today.
New York Pizza Master
Domenico Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region.
At 32, he decided to make a career change and began studying the art of pizza making. He trained under Award Winning Master Pizzaiolo Roberto Caporuscio. Under Roberto’s guidance, Mimmo received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. Over the course of his first year Mimmo was the recipient of the 2019 Caputo Rising Star Pizzaiolo at the infamous Caputo Cup. He was the Capo Pizzaiolo at the World Renowned Keste Pizza e Vino and is now the co-owner of Taglio Pizza in Long Island, NY.
Fiero AUTHENTIC EDUCATION
Course DetailsApril 28th
SCHEDULE
10:00 AM
AM
AM
PM
PM
PM
PM
PM
4:00 PM
April 29th
SCHEDULE
9:00 AM
AM
AM
PM
PM
PM
PM
PM
3:00 PM
April 30th
SCHEDULE
9:00 AM
AM
AM
PM
PM
PM
PM
PM
3:00 PM
*Seating limited to twenty registrants*
You’ll need:
- Items for notetaking
- Kitchen shoes (non-slip)
If you are traveling to attend the workshop, you might consider staying at the Hotel Zero Degrees in Danbury, CT – a 12 minute drive from the workshop facility. Contact them by phone via 203-730-9200 or visit their website at https://www.hotelzerodegrees.com/hotels/danbury/