Naples · 2026
An intimate journey through the ancient art of Neapolitan pizza-making. Twelve seats. Seven maestros. Three days of fire, flour, and revelation.
Two Thousand Years
Neapolitan pizza is not a recipe — it is a living tradition passed down through generations of artisans who dedicated their lives to the perfect dough, the precise fire, and the singular moment when flour, water, salt, and time become something transcendent.
We travel to Naples to sit at the feet of those masters, to learn with our hands, and to carry their knowledge back into the world.
Your guide
"Pizza is not food. It is memory, patience, fire, and devotion — in that order."
Born in the Quartieri Spagnoli, Enzo Rossi spent forty years perfecting his craft in the wood-fired ovens of Naples before deciding to teach. He has since initiated over three hundred students from forty-two countries into the sacred geometry of the Neapolitan pie.
The Journey
We begin at the market — selecting San Marzano tomatoes, 00 flour from the mills, and fresh mozzarella di bufala from the Caserta countryside.
The dough is prepared at dawn. By midday, the oven reaches 485 °C. By evening, you will have made your first true Neapolitan pizza.
The final evening is a long table dinner in a centuries-old cantina. You cook. The maestro watches. The city bears witness.
Ancient City
Applications open. Three days. One city. No shortcuts.