Scuola Italiana Pizzaioli, with a view to developing abroad, has taken an important step towards the development of new headquarters in the United States. The latest opening of a branch in Chicago, which will allow an important coverage of ​​9 states in the North American area, among which Illinois, Wisconsin, Missouri, Michigan, Minnesota, Kentucky, Indiana, Iowa, Ohio.

The location will be exclusively devoted to pizza and cooking training under the name of North American Pizza & Culinary Academy.

NAPCA-Logo WEB

 

In the field of pizza the reference person will be the Certified Master Instructor Leo Spizzirri: Leo is a competent and passionate professional with over 15 years of experience, close to Graziano Bertuzzo, Technical Area Manager of Scuola Italiana Pizzaioli, and Tony Gemignani, the very first Instructor in the United States based in California.

North American Pizza & Culinary Academy, thanks to the important partnership with prominent  Italian companies such as 5 Stagioni, Greci, Forni Marana, Gi Metal, Cuppone, Mecnosud and several American companies, such as Blue Star Appliances, Forno Bravo Wood Fired Ovens, LaSaffre Yeast Corporation, MFG Tray Company, Ecolabwill become an important reference point for any technical requirement.

chef_leo_spizzirri