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I attended Basilico Pizza Academy having no prior professional kitchen or pizza experience. In the first week Massimiliano had me feeling comfortable enough to help make pizza during the Friday and Saturday night rush! After a few short weeks I was able to competently do every part of the pizza making process during those same busy nights. Massimiliano and the team at Basilico Pizza Academy do a great job of not only teaching the theory behind pizza making (especially making dough) but the hands on training from the very beginning was incredible. You can't learn without doing and Massimiliano makes sure you have every opportunity to practice every aspect of pizza making. If I had to do it all over again I would absolutely return to Basilico Pizza Academy! I might go back anyway just for fun!
I joined the mini-intensive course at Basilico Pizza Academy to improve my business and I thought it must be in Italy to learn Italian style pizza. Everything was well thought-out and very well organised. They looked after me in a foreign country and arranged accommodation. They do everything professionally in their pizzeria to the highest standards. Massimiliano, the owner and head chef, guided me through all the steps in making pizza and also for improving my future business ideas.
They give all the information you need; it was like a university. Also all the staff were very friendly and helpful. It helped me very much for my future business ideas and I am still in contact with Leonoor and Massimiliano. They help me much for planning business. I would like to thank Massimiliano, Leonoor and all team in Zero-Zero pizzeria for everything they have done for me.
I attended the intensive pizza course in June 2016. I have to say this was the best training course I have ever taken. Massimiliano and his team are fantastic. The combination of theory and practical work is perfect. I wanted to learn how to make really good pizzas and I also wanted to get experience working in a busy Pizzeria. I am opening my own mobile pizzeria next week so it was very important for me to understand the practical / business side of making and serving pizzas. I got all of this experience and more.
The team at Basilico are big on detail and every pizza that leaves the kitchen is perfect. You will be trained to the highest standard. The staff at Zero Zero are also brilliant, friendly and welcoming. Nothing was too much trouble for Massimiliano and Leonoor.
I had no experience when I started the course. The team have so much patients and will guide you through everything you need to know. Going to Basilico was easily the best decision I made with my pizza business. I learned so much in a short space of time. I'll certainly go back in the future.
Thanks Massi, Leonoor, Momci and all the team at Bascilico.
When I started to look for a pizza school in Italy I was coming across with language problems and lab based schools and most of the available schools were teaching Napolitan Pizza only. After having found Basilico Academy and got frankly explanations from Leonoor about pizza schools in general and pizza types and being informed that Basilico Academy teaches on stage with no need of a translator I immediately decided to attend the course.
Massimiliano and Leonoor and all the other staff were willing only to teach, were very friendly and I have been on the stage starting from the day one. I understood the importance of being on stage when I was cooking my first pizza to be served to the customers, it was crushed in the oven although I did not crush any one of my trial pizzas before. On my last two-three days I was streching and cooking allready around 50 upto 100 pizzas daily for the customer. If somebody wants really to learn how to make pizza he should not go to anywhere else then Basilico Academy.
While trying to open now my own pizzeria in Istanbul I feel myself very comfortable and I have no doubts about my pizzaiolo knowledges thanks to Massimiliano.
I thank to you all once more my friends.
I've been working as a Pizza Chef since 2009, so when I decided to attend Basilico Pizza Academy intensive course I was expecting to learn a little bit more than I already knew about pizzas, but after I met Chef Massimiliano I just knew It would be an amazing learning experience. Chef Massimiliano is a truly pizza lover and knows so much about the art of making pizza that I felt like I was just a beginner. I learned so much about every single aspect that makes a great pizza. I am talking about temperature of the dough, water (Omg was a great one), how to prep the ingredients, and so on.... It was at least 200% better than I thought It would be....Well, to make this short I tell you one thing: if you are lucky enough to be reading this testimonial now, because you want to become a great or maybe the best pizzaiolo in your Country, City or Neighborhood, Basilico Pizza Academy is DEFINITELY what you're looking for:)
Chef Massimiliano, Leonoor and the whole staff of Basilico Pizza Academy , I can't finish this testimonial without thank you once again for the amazing learning experience and for being so helpful with everything.
What a wonderful day at the pizza academy! My husband and I wanted to learn to make pizza while in Florence and we were lucky enough to take the Basilico Pizza Academy recreational pizza course. This is not your typical cooking school for tourists. We spent four hours with a wonderful group of locals and learned the secret of making great pizza. There was no sense of being rushed through a lesson - we just spent the day drinking espresso, learning about pizza and then enjoying it together!
Massimilliano has a wonderful laid back style of teaching and when he has trouble finding the words in English, his wife, Leonoor, is there to help! They are a wonderful couple and shared their love of pizza with us. Every student had the chance to knead the dough and make their own pizza. We then sat down to eat as a family; and were sent home with the secret recipe! The recipe is very easy and when we returned to the states, we ordered special pizza flour (Le 5 Stagioni), we bought a pizza paddle, and a scale for weighing all the ingredients. The dough was perfecto!!
I recommend this course for anyone wanting to learn how to make pizza at home.
My Journey with Basilico started the moment I decided to open a Wood Fire Pizza Restaurant. I've had experience with pizza for about 5 years before I did my intensive course, but its not the type of pizza you could call authentic Italian. After doing my research and looking at a number of schools in Italy and what they had to offer, I couldn't go past Basilico. What suited me was English speaking, (not needing a translator as most other schools do) being able to make pizza within the first few days of attending and learning 2 styles of pizza making. (Roman style and Napolitana). My experience there was second to none, Massi is a true professional with a easy natured way of learning, he makes you feel comfortable and is willing to demonstrate over and over again. Leonoor is no exception, she sat down with me every couple of days and asked me if there were other elements of pizza making I wished to focus on rather than others. There willingness to work around you rather than you around them really sold it for me. There caring nature and hospitality is astonishing.
I'm now 2 months away from opening my own Pizza place and Basilico has had a huge part in helping me on my journey. Thank you so much to everyone involved at Basilico.
When i visited Italy the first time, I saw small pizzerias and tasted delicious Italian pizzas and I had a thought: "Why not open a pizzeria in my city, Bishkek, in Kyrgyzstan?"...... It was just a thought in my head until one day I decided to change my life after working for a long time in finance. I didn't have too much time for searching and I'm very happy that Google search gave me Basilico Pizza Academy in the first line... I never had experience in pizza making, even moreso the last time when i cooked something in the kitchen was two year ago, but from the first day of pizza classes Chef Massimiliano made me feel that I made the right choice and I will become a real pizzaiolo! The homey atmosphere, friendly teaching, the care and real interest in your feelings give you more than just pizza classes.
Close to the end of my course there happened one story. A married couple came to Basilico Pizza Academy. They were interested in taking pizza classes, but they were so picky. They had so many questions to Leonoor and Massimiliano. I was so surprised by how both of them were calm and patient and were answering all of their questions. The married couple took private expensive pizza classes in Naples and still didn't know how to make dough and stretch it for pizza! That's why they didn't believe that Chef Massimiliano could teach them better than the Neapolitan pizzaiolos. After a long talk, Leonoor offered to provide a master class for them and show what can do his students (who never worked in the kitchen BEFORE!). So Chef Massimiliano cooked the first pizza, which was GREAT, then the second pizza was cooked by his assistant Michele - again pizza was GREAT, and finally the third pizza cooked by me! I will never forget Leonoor's words: "Aisuluu, your pizza was the MOST delicious!"; That shows that Massimiliano is the Maestro of Pizza!
I highly recommend that you take pizza courses at Basilico Pizza Academy if you want to start your own pizza business or just to learn how to make delicious pizza. Only with Basilico Pizza Academy will it be a Masterpiece!!!
The reason why I decided to go to Florence and not Naples was because I was interested in making classic Pizza in every sense of the word, and not just focus on the Naples Pizza - This school gave 100% overview and practicing on more than a few pizza types.
My objective was not only to make Pizza but to also understand the processes prior to pizza baking to ensure I can build my own Pizza business. This was covered very well.
The intensive course was exactly what I needed to produce amazing Pizza without supervision. In particular, throughout the course I made Pizza dough in a variety of recipes and breads.
In the restaurant I had many opportunities to open the dough by hand, cover the dough with sauce and toppings and use the Pizza ovens during a very busy business service.
This course not only teaches you how to make perfect pizza every time, but conditions you for a real pizza restaurant environment.
This is the course Number One to attend if you are interested in starting a Pizza business!
I can say without a doubt that the weeks I spent at Bivero and at ZeroZero were among the best weeks of my life. Massi, Leonoor, Gabriele, and the whole crew treated me like family. I over my course so much that I came back in December to learn more. The skills I learned gave me the confidence to start planning my own pizza cafe, and I hope to open in Ausust 2017. Massi has become a great mentor and friend, and I will forever been grateful for my time in Florence with these wonderful people.
My experience in Florence is unforgettable! The program you have all put together is fantastic. The professionalism of the school, the restaurant and the staff and how they all function together is a work of art! It was a pleasure and my honor to have been part of it!
The things I learned are fueling my desires and imagination. Not only for my own restaurant but for your organization too! Massi had talked about his desire to start a restaurant and / or school in the States, he can rest assured that this place needs a Biverò! There is not a doubt in my mind that such a place would not only succeed but thrive here!
As I said, the things I learned are inspiring and fueling my cravings to learn even more. Not only learn but execute on all of it! I have not completely defined future direction but you can count on the fact that my experience with you all and your organization will be at the heart of it!!
On a personal note, I miss you all!! And I can't wait to see you all again! I miss the restaurant! I miss helping to prep all the food! I miss watching the masterful way Massi, Ricardo, Lorenzo and Eddy all move in harmony during dinner service. I even miss trying to make Eddy laugh!!!
My girlfriend and I have been in Italy for the past three years, so naturally we gained a good knowledge of what a pizza should be like. We decided we wanted to move back to the u.k and open a pizza business for ourselves. In preparation for this we chose to come to Bivero Pizza Academy and we were certainly not disappointed. Massi and the whole crew at 00 were very welcoming and friendly, the quality of the pizza they produce is exceptional, the facilities are modern and we really gained a good understanding of dough and all its functions. Thanks especially to Massimiliano, he is a fantastic teacher and he really enforced our belief and confidence that we can make this venture work.
I want to thank Leonoor and Massimiliano again for the amazing opportunity and experience during my training.
Everything exceeded my expectations from the training to the accommodations during my stay. I knew I'd learn a lot during my training before I even got there based on the things I had heard and read about your academy. However the training was far better than what I expected. You do mention it on your website that is a two week hands on intensive course but it was better than what I thought and it was exactly what I needed.
What you have there is what I'd call someone's dream Ferrari and you allowed me to drive it for two weeks. Now I'm ready to get one of my own.
You guys are amazing and Massi is a GREAT teacher.
Thank you to all of your amazing staff for making my training a great fun experience and for pushing me along to get better each day. Miss you guys and I hope we cross paths again soon!
Amazing people, great learning experience, unparalleled hands on training. Massimiliano does not hold back his secret recipes. Extremely supportive at all levels. Accommodation was great. Leonoor was extremely supportive and helped me out with personal matters. On a 1 to 10 scale Bivero learning is definitely a 10. Do not think twice about attending Bivero Pizza Academy. It is the No. 1 choice in Italy.
It all started when I decided to fulfill my dream and open my own pizzeria at my local city.
I knew there is no better place to achieve proper Pizzaioli skills in a place other than Italy.
After a short research, I discovered the Bivero Academy and decided to go for it as it seemed to suit me the best.
Naturally, I was a little bit worried and anxious as I had zero experience about this profession, at all.
However, as soon i as arrived, I knew that I were in good hands right away.
From the very first day, Massimiliano made sure that I will have the confidence to experience pizza making practically and not only theoretically.
We went through every little detail, giving me every piece of information I need in the most patient way.
The course is not only recommended, but a MUST whether you are considering to start a pizzeria or even if you have simple passion or interest for real authentic pizza.
It definitely exceeded my expectations by far in every aspect.
I enjoyed every single moment, thanks to the amazing Crocceti family owners and the fantastic staff who taught me a lot.
For me, going back for a second course is just a matter of time.
I've been having a bit of midlife crises and decided to try and follow a dream and a love I've had with Pizza's for a while now. After much researching I choose Bivero Pizza Academy as it had great feedback and the cost and location was reasonable for me. My aim was to get more knowledge of making Pizza's but more so to get the experience of the business, I wanted to know if I liked the work environment. The course exceeded every expectation, it was such an amazing experience and the hospitality the Bivero family showed me and the other students was unbelievable. I’ve learnt so much, I really didn’t appreciate what it takes to make a good Pizza, and Massimiliano’s Pizza’s are the best I’ve had and I have had a few! The experience has only driven my dream and I’m determined to make this switch from my senior IT role. I’ve already had great feedback using the techniques I’ve learnt and I will continue to experiment at small events until I feel I’m ready. I’d like to personally thank Massimiliano, Leonoor and the Bivero family for making me feel at home, you guys are amazing.