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Savoir faire la pizza italienne

A graduate of the Lycée Hôtelier de Lille and holder of the HACCP certification, I would like to share a few hours of conviviality around the world of pizza: learning how to make your own pizza from A to Z, from the dough to the filling, including the tomato sauce until cooking, followed by a tasting, and with professional advice to express your creativity. Originally from the south of France, my culinary culture is Mediterranean. I have enriched it thanks to a few years spent in Lyon and now in the north, and thanks to my travels across the country and its specialties, from fish from the Ile d'Yeu to Flemish carbonade

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Savoir faire la pizza italienne

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