Workshop Details
This hands-on class covers everything from dough ratios and fermentation to stretching techniques and the perfect bake. Under Mariano’s expert guidance, you’ll gain practical skills in a small, intimate setting—perfect for beginners and seasoned enthusiasts alike.
Returning participants are more than welcome! If you love pizza, have an interest in fermentation and baking, or are fascinated by Italian food and culture, this is the perfect opportunity. You might even hear some intriguing stories about the history of Neapolitan pizza and the latest pizza trends from around the world.
Dates
- Tuesday, November 26
- Friday, November 29
- Friday, December 6
- Tuesday, December 10
Time
19:00–20:30 (doors open at 18:30)
Location
14-54 (Inaoicho 14-54, Towada, Aomori)
Capacity
6 participants per session
Fee
¥3,000 (includes a whole Margherita or Marinara pizza of your own making)
What to bring
An apron
About Mariano
.jpeg)
Born in Naples in 1989, Mariano is the mastermind behind the pizzas at 14-54. With years of experience running pizzerias and bars in Naples and Amsterdam, he has traveled the world exploring food and drink culture. He first came to Japan in 2023 as part of the 14-54 Residency Program, where international artists and chefs collaborate and exchange ideas. During his stay, he introduced Naples’ signature pumpkin pizza, put a Japanese twist on classics like Carbonara pizza, and created a Towada apple-based cocktail that became a local hit. His unique approach blends Japanese and Western flavors, making his craft truly one of a kind.
