Courses and masterclasses
Individual and small-group training, from foundations to nine pizza styles and preferments.
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Luca Pagliarola · Since 1987
You learn the craft by doing it.
Master pizzaiolo, instructor and consultant. For over 35 years Luca has worked across ovens, laboratories, training and business, turning field experience into a practical method.
Explore the programmes
01 · Story
From the first oven to a method worth sharing.
A professional story built through daily work, high-volume service and a commitment to continued study.
- 1987–1995
The beginnings
First pizzas in a neighbourhood wood-fired oven, professional work in Spoleto and four years at a 350-seat pizzeria in Terni.
- Military service
Organising high volumes
Running the pizzeria for a Carabinieri barracks of over 1,000 people: tray pizza in the morning and Roman round pizza at night.
- 1996
The first venue
Luca opened an Irish-style English pub in Terni and began his journey as a business owner.
- 2000–2001
The laboratory
He expanded the venue by around 150 m², built a pizza laboratory and introduced classic Italian pizza.
- 2018–today
Maturo Lab
The Terni pizzeria and laboratory where product, organisation and service are tested every day.
02 · Expertise
Three areas, one method.
Luca works with enthusiasts, professionals and businesses. Every programme begins with the real context and a result to achieve.
Online lessons
Direct analysis of dough, fermentation, shaping and baking, built around each student’s questions.
Explore lessonsPizzeria consulting
Product, workflow, team, equipment and new openings, online or directly on site.
Explore consulting03 · Results
Experience with tangible results.
The numbers show the continuity of Luca’s work. His professional partnerships confirm its value.
Teaching
Pizza and bread making at Chef Academy Tecna; pizza instruction at CFP Università dei Sapori.
Continued development
Specialist training with Enrico Famà and workshops with Renato Bosco, Gabriele Bonci, Angelo Iezzi, Carlo Di Cristo and Cristian Zacchini.
Molino Fagioli · 2022–2025
Technical team member and local Brand Ambassador for demonstrations, consulting and product development.
Explore external sourcesMolino Fagioli · Brand Ambassador profile ↗Chef Academy · Staff ↗Professional Facebook page ↗
04 · Experience
Three stories that explain the method.
Practical experiences that still guide Luca’s training and consulting work today.
The next step
Turn Luca’s experience into your next step.
Choose a course, a one-to-one lesson or a conversation about your pizzeria.