Luca Pagliarola0%
LucaPagliarola
Luca Pagliarola presenting a pizza on the peel

Master pizzaiolo · Instructor · Consultant

Luca PagliarolaGrow yourpizza, technique, pizzeria, team

Lessons, courses and consulting that turn technique and experience into a method that works at the counter and throughout your business.

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02 — Training and consulting / Online, in Terni and on site

From technique to your business.

One method, shaped around different goals: learning, developing your skills, training a team or growing a pizzeria.

One-to-one online lessons

Dough, fermentation, shaping and baking explored through your questions and your product.

Courses in Terni

Hands-on training across nine pizza styles, from classic round pizza to Roman and Neapolitan specialities.

On-site training

Luca works with your team, equipment and the real pace of your pizzeria.

Online consulting

Process analysis and a practical plan for product, timing, baking and organisation.

On-site consulting

Production and service are observed, then corrections are applied with the team.

New openings

Space, equipment, menu, training and support throughout the first months.

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A pizza prepared by Luca in the Maturo Lab working laboratory

03 — Luca Pagliarola / Experience, method and results

35 years with his hands in the dough.

Master pizzaiolo, instructor and consultant. Luca has turned daily practice into a method he shares with people who want to improve their pizza or their business.

The craft

From his first ovens to 350-seat pizzerias: counter work, high volumes and service organisation.

Maturo Lab

Since 2018, Luca’s pizzeria and working laboratory in Terni, where the method meets real customers.

Teaching

Pizza and bread-making instructor and Molino Fagioli Brand Ambassador from 2022 to 2025.

35+years in the craft
5+new businesses already supported
4.7/5Maturo Lab on Google · 659 reviews
The result on the plate · What guests say about Maturo Lab

“Quality ingredients and a light, highly digestible dough.”

AntonelliLuciano · Tripadvisor · June 2026

04 — The work

The craft, up close.

Dough, baking and the finished pizza. A focused selection from the laboratory where Luca works, experiments and teaches every day.

Topped pizza on the work counter
The product · Attention to detail
The practice · Preparing a pizza
Pizzas baking in the oven
The oven · The moment of baking
Pizza with colourful toppings
Toppings · Colours and textures

05 — The next step

Your project starts here.

Would you like to improve your pizza, train your team or grow a business? Tell Luca where you are today and where you want to go.

Courses and masterclasses

Hands-on training for enthusiasts, professionals and small groups.

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