About me
Chef Pizzaiolo
& Consultant
I am Gabriele Tanelli, an Italian from Bergamo and a pizzaiolo since 2011. My journey into the world of pizza began in 2009 in Bergamo, Italy, as a pizzeria driver. In 2011, I started getting my hands on the dough, and since then, my passion has only grown.
I went to Naples to study authentic Neapolitan pizza
In February 2018, I decided to enhance my knowledge and went to Naples to study the authentic Neapolitan product at the renowned AVPN – Verace Pizza Napoletana school. Two months later, I moved to Portugal and collaborated as a chef pizzaiolo in the opening of a renowned pizzeria in Lisbon. It was there that I gained most of my practical experience, managing the pizzeria team for 5 years, until March 2023.
Buscando novos desafios, fundei a Ferment.aria, a primeira atividade 100% italiana em Portugal dedicada à consultoria e formação para pizzarias e pizzaiolos. Em maio de 2024, fui para Salerno, Itália, e obtive a certificação oficial como Formador Internacional de Pizzaria pela Accademia Pizza DOC.
I played a key role in the success of Pizzeria Madia in Setúbal, where I worked as Head Pizza Chef (Pizzaiolo) and team manager until March 2025. During this time, Madia became one of the most promising and fast-growing pizzerias on the South Bank of Lisbon, known for its artisanal approach and commitment to quality.
Atualmente, dedico-me a tempo inteiro à consultoria e formação especializada para pizzarias e pizzaiolos, com atuação em Setúbal, Lisboa e em diferentes regiões de Portugal.
O meu objetivo é continuar a evoluir e aprofundar os conhecimentos no fascinante mundo da fermentação, uma arte que em Itália já atingiu níveis de excelência.
O meu propósito? Trazer todo esse conhecimento até si — de forma prática, adaptada ao seu negócio e com resultados visíveis.
My Training
AVPN – Verace Pizza Napoletana: In February 2018, I studied in Naples at the AVPN – Verace Pizza Napoletana school. It was there that I delved into the famous authentic Neapolitan product. I had the opportunity to meet my mentor, Gennaro Langella, a great friend who still provides me with advice in my work.
MASTER ISTRUTTORE PIZZA DOC: In May 2024, I certified as an Official Pizzeria Trainer at the Accademia Pizza DOC in Salerno. This course covered various pizzeria products: Neapolitan pizza, pizza in pala, pizza in teglia romana, padellino, and focaccia.
Consultancy
Specialised consultancy for both new openings and established pizzerias looking to enhance their services or add new products.
Courses and Training
Learn advanced techniques, improve your service agility, and discover new techniques and innovative products to distinguish yourself in the market.
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.