Michele Magnotta

My teaching method is practical and accessible to everyone. I start with the basics of dough and fundamental techniques, explaining step-by-step how to make pizza, focaccia, pasta, and traditional street food. I focus on ingredients, rising and cooking times, kitchen organization, and little professional tricks. Each lesson is interactive: participants cook with me, ask questions in real time, and receive personalized corrections, so they can gain confidence and independence in their preparations.