A three-day professional training event focused on Roman-style pizza will take place this spring, offering an immersive, technique-driven experience for chefs and advanced home cooks.
The intensive program focuses on three classic Roman formats, blending historical context with modern culinary practice through instruction and hands-on kitchen work.
The curriculum examines how Roman pizza developed over time, with close attention paid to dough science, fermentation management, and ingredient selection. Participants are guided through mixing, handling, shaping, and baking processes, while also learning how equipment choices and topping balance affect final results. Each day will be dedicated to one specific style.
Instruction will be led by Vitangelo Recchia, a seasoned pizzaiolo whose career began in family-run restaurants founded in the 1970s. Educated in both the United States and Italy, Recchia completed advanced training at ALMA in Parma and holds multiple professional certifications. He has competed internationally, earning top placements in Roman pan-style categories, and currently represents the U.S. Pizza Team.
Enrollment is limited to maintain a focused learning environment. The registration fee is $2,100 per attendee. Participants will receive a certificate, professional apparel, continued access to guidance after the course, and opportunities to connect with peers.
Brochure printing may be used to outline schedules and materials for participants of events such as this one.
The class will be held from March 2 to 4, from 9:00 am to 5:00 pm at 10310 Southard Dr, Beltsville.
