Workshop

We offer a blend of theory and practice to ensure you acquire all the skills needed to excel in the world of pizza. Our workshop is designed for those who want to delve into the fascinating world of fermentation, providing a comprehensive learning experience.

 

Discover the World of Fermentation

In collaboration with Pizzeria Madia, we have successfully held 13 editions of the “Pizzaiolo Por Um Dia”, workshop, exclusively in Setúbal, in an authentic and inspiring pizza lab.In addition to this, we also offer other hands-on workshops in Barreiro, for those who want to deepen their knowledge and enjoy an immersive experience in the world of artisanal pizza.

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Workshop – Learn Hands-On

These workshops provide a complete introduction to the world of fermentation and authentic Italian pizza. We combine theory and practice so you can understand every step, from selecting ingredients to baking in professional ovens. During the day, you’ll get hands-on experience and learn:

 

  • Techniques to prepare light and flavorful dough;
  • Secrets to perfect baking in gas or electric ovens;
  • How to control fermentation for optimal results.

What We Offer:

Introduction to Fermentation: Discover the basics of fermentation and learn how to create the perfect pizza base.

Dough Preparation: Techniques for preparing light and flavourful doughs, from ingredient selection to kneading and proofing.

Perfect Baking: Tips and tricks for achieving ideal baking, whether in a wood-fired, gas, or electric oven.

Technique Refinement: Learn advanced fermentation, mixing, and baking techniques to create exceptional pizzas.

The Learning Environment:

The workshop takes place in a pizza lab equipped with professional tools, providing a practical and realistic environment to immediately apply what you learn. Ideal for those who want to start or improve their skills under the guidance of experienced professionals.
Ideal para quem quer começar ou aprimorar as suas habilidades com a orientação de profissionais experientes.

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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