Consultancy

For those starting from scratch, and for those who already own a pizzeria and want to take it further. We offer specialized consultancy for anyone looking to grow, refine processes, or bring new products to the table.

Always Achieve the Best Results by Starting with What We Have.

With a deep understanding of fermentation processes and the ability to manage all involved variables, my approach to tackling new challenges is always: "We start with what we have." Whether it involves ovens, old equipment, or limited space, we assess what is available and, from there, conceptualise, customise, and develop a project based on your needs and goals. Our focus is to achieve the best possible result with the resources at hand from the beginning before considering other types of investments.

We will work together to conceptualise, customise, and develop a project based on your needs and objectives, aiming to achieve the best possible outcome.

Our consultancy service includes:

Equipment Selection: Choosing the most suitable equipment to optimise production and quality.

Menu Creation: Developing attractive and diverse menus.

Custom Recipes: Crafting exclusive recipes that satisfy your customers’ tastes.

Authentic Product Development: Creating authentic, high-quality products that stand out in the market.

And much more…

Benefits of our consultancy:

Increased Profitability: With my guidance, you can reduce operational costs and increase profit margins.

Attracting Customers: Through an innovative and high-quality menu, your pizzeria will attract new customers and retain existing ones.

Tailored Training: I offer specialised training for your team, ensuring excellence in preparation and presentation of dishes.

Adaptation to Trends: I stay updated with the latest market trends, ensuring your pizzeria remains competitive and relevant.

Our Commitment

Our goal is to help your pizzeria excel in the market, providing a unique and memorable experience for your customers.

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
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And More…

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.

Cursos e treinamento para pizzaiolo em Lisboa

Courses and Training

Learn advanced techniques, improve your service agility, and discover new techniques and innovative products to distinguish yourself in the market.