Courses and

Training

In today’s competitive market, being just an ordinary pizza maker is no longer enough to stand out. That’s why we offer intensive courses that blend theory and practice. You’ll learn innovative techniques to elevate your knowledge and truly shine in the industry.

Enhance Your Skills

Whether you’re an amateur keen to explore the world of fermentation or a professional pizzaiolo looking to refine your skills, our bespoke courses and training programmes are designed to meet your needs.

Theoretical and Practical Learning in a Professional Setting

Our courses provide a balanced mix of theory and hands-on practice, all conducted in a pizzeria/laboratory equipped with state-of-the-art professional equipment. This environment gives you real-world experience working with top-tier equipment, preparing you for the challenges of a professional kitchen.

For All Levels of Experience

Amateurs: If you’re taking your first steps into the world of pizza or want to understand the fermentation process better, we have the ideal course for you. Learn everything from basic concepts to techniques that make a significant difference in the final product's quality.

Professionals: For experienced pizzaiolos seeking to advance their skills, our advanced courses will help you refine your techniques, increase speed, efficiency, and agility during service. Discover new approaches, innovative products, and fermentation techniques that will help you stand out in a competitive market.

What to Expect

Skill Enhancement: From perfect dough preparation to baking in professional ovens, every aspect is covered to ensure you master all phases of the process.

Innovation and Trends: Stay updated with the latest trends in fermentation and pizza, learning to apply innovative techniques that will impress your customers.

Service Performance: Looking to improve your speed and efficiency during service? Our training also focuses on optimising your performance, helping you become more solid and agile in your daily routine.

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Why Choose Our Courses?

Experienced Instructors: Learn from seasoned professionals who bring years of practice and knowledge to each class.

Realistic Environment: With access to a professional pizzeria/laboratory, you’ll have the opportunity to work in real conditions, simulating a high-level kitchen environment.

Tailored Courses: Each course is customised to fit your level of experience and specific goals, ensuring you get the most out of your training.

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…
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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…
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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…
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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…
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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…
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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…
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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,…
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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
Don’t miss the chance to enhance your skills and take your passion for pizza to the next level.
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And More…

Consultoria para pizzeria com Gabrieli Tonelli

Consultancy

Specialised consultancy for both new openings and established pizzerias looking to enhance their services or add new products.

Workshop Fermentaria Pizzaiolo Por Um Dia

Workshop

A blend of theory and practice to acquire all the skills needed to stand out in the world of pizza. Ideal for amateurs, professionals, and enthusiasts.