11 May 2021 12:15pm-1:15pm EDT
Please join this workshop at:
About the Chef:
Giuseppe Sbrescia is a professional young pizza maker, with seven years of experience as pizza maker at most prestigious Neapolitan pizzerias such as Salvatore Lionielli, Regina Margherita. During his career experience he has learned the main methods of preparing pizza paste, and he has acquired skills and competencies in food conservation techniques. He is also engaged in the cost analysis and in the sale price management. He has several international experiences in international cities as Auckland, and Sidney as Pizza Chef. During that time, he was responsible of all the production process, form the provision, disinfection, and food preparation to ideation of new kind of pizzas to propose in Menu.
All these experiences make him a talented pizza maker and artist, appreciated for his work and his Italian style, he is committed to prepare, create and to promote high-quality craft products and the real pizza taste.
Needed Ingredients: the ingredients to create a good Neapolitan pizza are four: