La fermentazione è una cosa seria!
La fermentazione è una cosa seria!
Our purpose is to bring the knowledge of authentic Italian pizza to Portugal.
At Fermentaria, pizza is an expression of art. Through our practical courses, intensive workshops, and specialised consultancy, we help pizzaiolos and entrepreneurs master authentic Italian pizza and turn their passions into profitable businesses.
For All Pizza Lovers, Amateurs,
Professionals, and Entrepreneurs:
We believe that the art of Italian pizza can be mastered by everyone, regardless of experience or goals. Whether you're just starting or already a professional, we offer the perfect learning experience for every stage of your pizza journey.
For amateurs:
If you are an amateur looking to take your skills to the next level, our training combines theory and practice in a collaborative learning environment. You'll learn from master pizzaiolos, gaining the knowledge to craft pizzas worthy of a professional, all at a pace that respects your current level and goals.
For professionals:
If you are already working in the industry, our advanced courses and specialised consultancy are designed to enhance your techniques and broaden your repertoire. From perfecting traditional recipes to introducing new trends and ingredients, we provide the tools necessary to keep you at the forefront of the market.
For entrepreneurs:
For entrepreneurs looking to open a pizzeria or enhance an existing business, Fermentaria offers strategic and tailored consultancy. From selecting the best equipment to creating innovative and distinctive menus, we ensure that your business stands out through authenticity and quality, maximising success in the competitive pizza market.
Workshops | Consultoria | Cursos | treinamentos | Workshops | Consultoria | Cursos | treinamentos
About Ferment.aria
Ferment.aria was established in 2023 as the first 100% Italian consultancy and training service for pizzerias in Portugal. After extensive study and practice in the pizzeria industry, and with an international Pizzeria Trainer certification obtained in Italy, our mission is to bring the most advanced knowledge and innovative products directly to your pizzeria or restaurant in Portugal.
We offer a comprehensive and tailored consultancy service for new openings, incorporating high-quality products into your menu, and team training to ensure a robust, agile, and professional pizzeria. We work closely with you to ensure the utmost success of your business.
Chef Pizzaiolo
& Consultant
Gabriele Tanelli, mestre pizzaiolo italiano com mais de 10 anos de experiência no mundo pizza, é o coração da Fermentaria. Como fundador e consultor, traz o melhor da tradição italiana diretamente para a sua pizzaria em Portugal, oferecendo formação e estratégias que elevam o seu negócio
Consultancy
Revolutionise your pizzeria with our bespoke consultancy!
From new openings to improvements for established businesses, we offer tailored solutions that optimise equipment, create innovative menus, and develop exclusive recipes, ensuring your establishment stands out.
Workshop
Explore the secrets of true Italian pizza!
Join our exclusive workshop and delve into the fascinating world of fermentation. Perfect for enthusiasts, professionals, and amateurs alike, our workshop combines theory and practice to enhance your skills and elevate your technique.
Courses and Training
Develop your skills with our personalised courses and training.
Whether you’re a beginner or an experienced pizzaiolo, we offer practical and theoretical training in our state-of-the-art laboratory. Learn advanced techniques, improve your service efficiency, and discover innovations that will make you stand out in the competitive pizza market.
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Testimonials
Read below some of the experiences of those who have been part of our journey and discover how Fermentaria can help elevate your love for pizza to a new level.
I learned about Gabriele and his pizza workshop through a chef friend who recommended his work. The pizza workshop was fantastic. It had a relaxed atmosphere but with an incredible level of detail, both theoretical and practical.
As soon as I got home, I started making pizzas, and my family and friends love them.
Hugo, Singapura
My project (ma.che.bello) was born from a dream and a lot of hard work... But it wouldn’t have been possible without Gabriele’s (Fermentaria) help. His relentless support, whether in person or via messages, along with his friendliness, humility, and professionalism, are beyond description. Just a huge thank you 🙏
José, Albergaria-a-Velha
Mark, Austrália
Depois de 1 ano em Portugal decidi empreender com a abertura da @bellacasapizzeria_, o foco era pizza napolitana e encontrei a ferment.aria no Instagram e o Gabriele solicito desde o primeiro contato entrou nessa empreitada, a consultoria foi um pilar fundamental visto que tive assistência personalizada para elaboração do menu, indicação de equipamentos e ingredientes, teorias e práticas sobre o mundo da fermentação e adaptação do produto final aos equipamentos que já tínhamos.
Esteve comigo no dia da inauguração e ajustou detalhes fundamentais para um bom andamento do serviço, a parceria se mantém com o Gabriele sempre questionando sobre os acontecimentos semanais e com isso conseguimos fazer o melhor possível com o que temos disponível no momento. Agradeço imensamente pelo apoio e quero levar essa parceria para vida!
Caio, Azeitão
We would like to express our heartfelt gratitude to Fermentaria for the incredible training in Schiacciata Toscana. We are grateful not only for the quality of the content delivered but also for the professionalism and human touch demonstrated throughout the teaching process. The clear, patient, and passionate way in which every detail was explained made all the difference, making the learning experience even more enriching. Without a doubt, we highly recommend Fermentaria’s courses to anyone looking to enhance their skills in the world of dough, and we are certainly planning to participate in more courses with you in the future. Thank you so much for providing us with this unique experience! Sincerely,
NEKA, Porto
As a self-taught pizza maker, I had been making pizzas for a long time, but this course took my knowledge to a whole new level. Gabriele was amazing; he shared advanced techniques, a depth of information that revolutionized my approach, and left no secrets uncovered. Today, I truly believe my pizzas have reached a level of professionalism that impresses anyone. I highly recommend it to anyone who wants to master the art of Neapolitan pizza!
Johnny, Barreiro
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