Masterclass The Authentic Roman Pan Pizza with Chef Giona Sironi - Saturday, November 7, 2026

📅 Saturday, November 7, 2026

🕒 Time: 09:30 AM - 2:00 PM (5 hours of full immersion)

📍 Location: Via Silvio Spaventa 9 Bergamo

🎙️ Chef: Giona Sironi

Crispy base, incredibly airy and light as a cloud: master the art of authentic Roman-style "Pizza in Teglia." A 100% HANDS-ON masterclass where YOU, in your individual and technologically equipped workstation, will master high-hydration doughs and achieve professional results even in a home oven.

A Technical Workshop: 100% Hands-On, in Your Own Workstation

In this intensive 5-hour masterclass, L'Atelier transforms into a true cutting-edge laboratory. We won't just explain the Roman-style "teglia" recipe: we will guide you in mastering it.

The course is strictly HANDS-ON. 

Hands-On, Individual Workstation: Each participant will have an individual workstation equipped with the latest culinary technologies. You will have your own space, your own equipment, and YOU, guided by Chef Giona Sironi, will create, touch, and manage the dough step by step. The goal is for you to "feel" the dough, understand its evolution, and acquire the manual skills necessary for professional results.

What you will learn in this Masterclass

We will cover every aspect, from theory to practice, to make you autonomous in creating your perfect "teglia":

• Choosing Flour: Understanding the strength (W) and characteristics necessary for long fermentations and high hydration.

• Managing Times: Mastering cold fermentation and proofing (refrigerated) to develop aromas and digestibility.

• Elite Manual Skills: You will learn to recognize the exact moment when the dough is ready to be stretched and the delicate stretching technique to avoid deflating the air pockets.

• Professional Baking at Home: All the tricks and techniques to best utilize your home oven,achieving the rise and crispiness of a professional oven.

Program:

1. The Theory of Hydration

In-depth study of strong flours, yeast management, and the mathematics of water in dough (80%+).

2. The Dough: Hands-On Creation

Practical phase of creating high-hydration dough. You will learn the folding technique and management of the gluten mesh directly in your individual workstation.

3. Cold Fermentation

We will delve into managing refrigerated times for 24-48-72 hours.

4. Stretching, Topping, and Baking

The crucial moment. You will learn the delicate "fingertip" stretching technique to preserve the leavening gases.We will study topping management and techniques for perfect baking in a home oven.

MEET THE CHEF: Giona Sironi 

Giona Sironi's baking adventure began at 14 with a simple question: "How do you make bread?". From that moment on, he never stopped seeking the answer.

At just 18, after training in the field alongside masters such as Frank Metzger and Davide Longoni, he found himself managing a laboratory with a wood-fired oven on a farm: a special experience that lasted almost ten years.Today, he applies this incredible field experience to teaching with his project A Scuola di Pane and as a technical consultant for a mill in Brianza.

"I love the natural predisposition of bread to bring people together and create happy moments of conviviality and sharing. In my courses, I don't just teach you the technique for managing water and flour, but I guide you in rediscovering the beauty of that ancient gesture: because the moment we, with our own hands, create bread, we automatically become co-creators of happiness."

The Course Value includes: 

• Technical, practical, and 100% hands-on masterclass of 5 hours.

• Individual cooking workstation equipped with the latest technologies.

• All necessary high-quality ingredients.

• Apron for use during the course.

• Complete printed recipe book and certificate of participation.

• Light lunch and final tasting of the pizzas prepared together.