The first Italian pizzeria trainer certified in Portugal — authenticity with an official seal

Fermentaria Gabrieli Tanelli Consultor pizzaiolo treinamentos cursos workshop

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.

Pizza Workshop 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.
Learn more

Professional Courses & Training

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.
Learn more

Professional Courses & Training

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.
Learn more

Consulting 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.
Learn more

About Ferment.aria

Ferment.aria was founded in 2023 as the first 100% Italian consultancy and training service dedicated to pizzerias in Portugal. After years of study, hands-on experience, and an international certification in Italy as a Pizzeria Trainer, our mission is clear: to bring you the most advanced knowledge in the world of pizza.

We combine tradition and innovation to turn your pizzeria into a true success — from concept creation to product selection, team training, and menu development. We offer tailored consultancy designed for those who want to open a pizzeria from scratch or take their existing restaurant to the next level.

We work side by side with you to ensure a solid, efficient, and professional operation — with Italian flavour and a strategic vision.

Chef Pizzaiolo
& Consultor

Gabriele TanelliGabriele Tanelli, an Italian master pizzaiolo with over 10 years of experience in the world of pizza, is the heart of Ferment.aria. As founder and consultant, he brings the very best of Italian tradition directly to your pizzeria in Portugal, offering training and strategies that take your business to the next level.
Learn more
Click on the image to enlarge

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.
★★★★★
An excellent learning experience, discovering new kitchens, new dishes—it’s always very rewarding. Thank you to our instructor, Gabriele, for his dedication and knowledge sharing. 💪🏻💪🏻💪🏻
João, Seixal
★★★★★
An excellent learning experience, discovering new kitchens, new dishes—it’s always very rewarding. Thank you to our instructor, Gabriele, for his dedication and knowledge sharing. 💪🏻💪🏻💪🏻
João, Seixal
★★★★★
The professional course was excellent. The way the theory of fermentation is explained and applied in practice gives us a complete understanding of…
Read more
André, Lisboa
★★★★★
The professional course was excellent. The way the theory of fermentation is explained and how it is applied in practice gives us a complete understanding of what can be done to achieve a great final product.
André, Lisboa
★★★★★
I met Gabriele and his pizza workshop through a chef friend who recommended his work to me. The pizza workshop went perfectly — a relaxed atmosphere but with…
Read more
Hugo, Singapura
★★★★★
I met Gabriele and his pizza workshop through a chef friend who recommended his work to me. The pizza workshop went wonderfully. A relaxed atmosphere but with an incredible level of detail, both theoretical and practical. As soon as I got home, I immediately started making pizzas, and my family and friends loved 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 help (Ferment.aria). Tireless support, in person…
Read more
José, Albergaria-a-Velha
★★★★★
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
★★★★★
I took a one-day, individual Neapolitan pizza course with Gabriele. The goal was for me to be able to make good pizzas, light, airy…
Read more
Mark, Austrália
★★★★★
I did a one day, one on one, Neapolitan style pizza course with Gabriele. The goal was for me to be able to make good, light and airy, authentic pizza for family and friends. Consistency with the dough, shaping and cooking was paramount for me. The course with Gabriele was brilliant. We started with the theory and then it was hands on from there. He led me through each stage of pizza making and concentrated on the areas where I was making huge mistakes. Gabriele is patient and explains things well. He focused the course on my goals and capabilities. The course was well worth it. My pizzas have improved 10 fold and I now have much more confidence in the pizza making process. At the end of the course Gabriele provided detailed notes for future reference and has followed up to see how my pizza making was progressing.
Mark, Austrália
★★★★★
After 1 year in Portugal, I decided to start my own business by opening @bellacasapizzeria_. The focus was Neapolitan pizza, and I found ferment.aria on Instagram, and Gabriele was helpful…
Read more
Caio, Azeitão
★★★★★
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.
Caio, Azeitão
★★★★★
We would like to express our sincerest thanks to Ferment.aria for the amazing training in Schiacciata Toscana. We are grateful not only for the quality of the content delivered, but also for the professionalism…
Read more
Neka, Porto
★★★★★
We would like to express our sincerest thanks to Ferment.aria 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 qualities demonstrated throughout the entire 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.
Neka, Porto
★★★★★
As a self-taught pizzaiolo, I had been making pizzas for a long time, but this course took my knowledge to another level. Gabriele was amazing, sharing advanced techniques,…
Read more
Johnny, Barreiro
★★★★★
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

Collaborations with:

Follow on Instagram