Benvenuti da Cosimo!
After Pizzaiolo Cosimo has welcomed you and your team in the restaurant in Zurich Kreis 3 or in Ebikon-Lucerne, the theoretical part starts right away. The history of the pizza is at the centre of attention. Cosimo will then smoothly switch from theory to practice and teach you a lot of interesting facts about the production, the fermentation process and the further processing of the original Italian pizza dough. He will also show you some of his tricks, such as the famous spinning technique, which makes the flat dough even thinner.
And now your favorite pizza
When the perfect dough is ready, you can wrap it up and take it home later. Now you can tell the pizzaiolo your wishes. In addition to salami, ham and thon, you can choose from a variety of vegetables, cheese and many other delicious ingredients with which Cosimo generously covers your pizza. Are all your desired ingredients placed on the pizza? Then put them in the oven! While the finest fragrances rise from the wood-fired oven, Cosimo reveals the last secrets of pizza baking and explains in detail how the baking process works.
A special treat
Buon appetito! Now you know everything there is to know and can enjoy it. Thanks to Cosimo's knowledge and the dough that you can take home with you at the end of the day, there's nothing to stop you enjoying another pizza the next day.
Size of group
10 to 20 people
all year round
Zurich and Lucerne
|incl. 7.7% VAT|
|Workshop with food|
|From 10 pers.||120.00||/pers.|
Included in the price
|-||Documentation of the Pizza Workshop|
|-||All required ingredients|
|-||outward and return journey|