There’s a moment in every Italian city when the air is filled with an unmistakable scent. A scent that’s been calling people for generations—made of flour, yeast, and the warmth of the oven. It’s the smell of pizza, and in Naples, it feels almost like a mother tongue: speaking of family, celebration, and tradition. For Severino, master pizzaiolo and bread artisan, this aroma has been the compass of his life since childhood. Not just a passion, but an endless journey toward perfection and the sharing of a craft that is at the very heart of Italian culture.
Table of Contents
From Curious Kid to Dough Master
Severino started cooking at a very young age, driven by tireless curiosity and a creative yet disciplined approach to food. His path was never straight: first a brewer, then a baker, until he discovered that pizza dough held all the challenges and joys he was searching for.
Years of study, experimentation, and hands-on experience taught him every nuance of the craft: from fermentation techniques to different baking styles, from working with sourdough starter to managing temperature and humidity. But what truly sets him apart isn’t just his technical skill—it’s his desire to share. condividere.
One of the delicious Margherita pizzas baked fresh by Severino
Sharing as a Way of Life
For Severino, pizza is more than food—it’s a way to build community.
He’s an active mentor in Facebook groups like LieVita and Masterbiga Community, helping both hobbyists and professionals improve their pizza skills. He also founded Pizza Garage Repairs, an association dedicated to spreading and supporting the culture of sourdough pizza and artisan baking.
Through this association, he launched projects like Il Forno Sociale, a unique initiative that combines training, solidarity, and passion—and it’s already in its second edition.
"My goal," Severino says, "is that anyone I meet, even for just a few hours, leaves with something tangible: a technique, newfound confidence, or simply the joy of creating something alive with their own hands."
One of the spectacular gourmet pizzas crafted by Severino
Simple Words for a Complex Art
Severino believes knowledge should be shared in clear, simple terms—accessible to anyone, regardless of experience. In his classes, you won’t find complicated jargon. Instead, you’ll find concrete examples, step-by-step demonstrations, and the freedom to learn by making mistakes.
His method is rooted in one key idea: positive exchange. Every class is a collaboration. There’s no absolute teacher or student—just two people sharing a journey, even if only for a short while.
A delicious focaccia freshly baked in the oven
Neapolitan Pizza: Heritage and Identity
Talking about Neapolitan pizza means telling the story of a city. Simple food born to feed the people, yet elevated into a symbol of excellence and cultural pride. Every margherita or marinara that comes out of the oven carries centuries of tradition, handed down through gestures and closely guarded secrets.
Severino teaches how to respect these roots while encouraging creativity and understanding. Making pizza isn’t just about following a recipe—it’s about feeling the soul of the dough and learning to shape it like a living thing. capire l’anima dell’impasto e imparare a lavorarlo come fosse materia viva.
The Class: From Dough to Oven
Joining a class with Severino isn’t just another cooking lesson—it’s a journey. You’ll start with choosing the finest ingredients, explore the magic of fermentation, and reach the most exciting moment: watching your pizza rise, golden and fragrant, filling the room with a scent that tells centuries of history.
During the experience, you’ll learn:
How to select high-quality flours and ingredients
Dough techniques and sourdough management
Secrets of maturation and fermentation
Different baking styles and oven management
Practical tips for a light, flavorful, and easy-to-digest pizza
All of this in a welcoming environment, where every question is encouraged and every mistake is an opportunity to grow.
Severino teaches his students the art of dough-making
Beyond Technique: Memories That Last
The true magic of a class with Severino isn’t just the skills you take home—it’s the human experience. Because, as he likes to remind everyone, “Pizza is meant to be shared.” And when you hold your own creation, warm and fragrant, it’s not just about the dough you’ve mastered—it’s about the laughter, the stories of Naples and its ovens, and the atmosphere that makes you feel part of something bigger.
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