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Management at ilFornino saw a need to educate the public to be able to enrich their pizza making experience of creating authentic traditional Neapolitan pizza. In order to achieve this noble goal, the IPA, or ilFornino Pizza Academy was created. The founding fathers of this academy are Chris Salman, Jimmy Salman and direct from Italy, Master Pizzaiuolo AlFonso Saviello. Master Pizzaiuolo Alfonso Saviello, brings with him his tremendous knowledge of the history, the authentic tradition, evolution, and teaching ability surrounding Neapolitan pizza. Chef Alfonso pays particular attention to the ingredients by selecting quality Italian products imported directly from the Campagna region in Italy. He understands that is necessary in order to be faithful to the recreation of true essence of Italy right here in the US.

Find a Perfect Class For You

Group Class: Neapolitan Pizza Class

Learn how to make the dough from scratch, fermenting the dough and then baking your own pizza. This is an amazing opportunity to learn a new skill. Sign up and join us at the ilFornino Pizza Academy.

Private Class: Hands-On Wood Fired Cooking And Oven Maintenance Classes

Are you looking to learn the art of wood fired cooking at your own pace? This private class will allow you to learn essential techniques, starting the fire, managing the fire, cooking pizza, making dough from scratch and more at your own level without the stress of being in a class with other students.

Dinner Class: 4 Course Dinner Meal Class with a Private Chef

Learn to cook with fire! Learn to cook with Chef Fatima at your own pace. This class is an excellent tool to master wood fired cooking and learn skills that you will cherish for years to come. Impress your family and loved ones with your new skills.

Pizza Dough Making
pizza oven rental

Private Events & Catering

Get your special event catered by the professionals of ilFornino Pizza Academy. We are proud to offer a fully catering services onsite and offsite. You name the date and time, and we will do the rest.

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