For enthusiasts
Pre-recorded video course
Learn at your own pace at home with three or four videos of 20 to 30 minutes: the method's philosophy, the dough, fermentation and shaping, and rolling out and baking in a home oven.
Master pizzaiolo · World Champion 2026
Learn authentic Italian pizza from the world champion of pizza tonda al mattarello.
An Italian craft, based in Punta del Este
Gregorio Parietti brings tradition and innovation together: technique, vision and a constant search for quality you can taste in every pizza.
Today he passes the craft on to enthusiasts, chefs and restaurant owners in Argentina and Uruguay from his base in Punta del Este.
- 2026 world champion, Pizza Tonda al mattarello category, at SIGEPWORLD (Rimini, Italy)
- Master pizzaiolo certified by the Accademia Nazionale Pizza Doc (Salerno)
- Regional champion of the Pizza del territorio tournament (Massa-Carrara, Tuscany)
- Top ten pizzaioli in Italy on Master Pizza Champion, season 11
Courses for every level
Every level covers the main styles: Neapolitan, pizza in pala, focaccia, contemporary and tonda al mattarello. Tell me what you're after and I'll suggest the right path.
For advanced enthusiasts and chefs
In-person and live classes
Two- to three-hour sessions with separate groups for advanced enthusiasts and professional chefs. Ingredients, timing, pre-ferments, dough handling and wood-fired oven.
For restaurants
Personal mentoring
Gregorio comes to your kitchen for two or three days and tailors the training to your business, so your menu gets a championship pizza.
Who it's for
Enthusiasts
You want gourmet-level pizza at home for your family and friends.
Chefs and pizza makers
You want a new technique in your repertoire and to work with a champion.
Restaurant owners
You want to stand out from the competition with a brand of your own.
Let's talk about your pizza
Write to me and I'll tell you about the courses, dates and how to start.