About me
When, in 2020, I decided to become a pizza trainer, what motivated me was the desire to give my own contribution to PIZZA and allow the industry to advance and progress, especially from a knowledge perspective.
Bringing science into the pizza
From the start, I realized that, thanks to my engineering studies and my (more recent) studies on advanced pizza techniques, I could contribute to a new vision for this sector: a pizza world where the false ideas and myths of the past are replaced by science, technicality and a rigorous, logical approach.
Taste the authenticity
I come from a city (Naples) where the culture of pizza is very strong and deeply installed in the everyone's heart. So in my trainings, I strive to transfer and share this incredible culture with my students, especially when it comes to toppings and work philosophy
A prooven method
More than 1000 french-speaking students have followed my courses and the methodology has helpes hundreds of professionnals to launch their business and thrive.
My journey
From engineer to pizza trainer
Who's the Neapolitan in the Alps? It's me, Sergio, from Naples and in France since 2019.
With a degree in electronic engineering from the University of Naples and after a master's degree in electronics in London, I worked as a sales and marketing manager for major semiconductor companies in several countries (Germany, USA and England). After several years in this sector, in 2020 I made a career change.
My aspiration was to combine my passion for pizza with my desire to pass on my knowledge to others. The idea of setting up a pizza school came naturally to me.
So I intensified my studies and training around bread-making, focusing on learning methods that bring together the theoretical and the practical.
In 2021, I launched "Un Napolitain dans les Alpes - Ecole Nouvelle de Pizza" to offer trainings, consulting and support for professionals and amateurs who want to master Italian pizzas (such as Neapolitan pizza, Roman pizza in Teglia...) with an innovative method that's unique in France.
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In 2024, I have also launched my book "Vers une meilleure pizza", for the moment available only in French.
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4 years and 1000 students later, I decide to make my trainings available in English as well, to help the pizza makers from the rest of the world to improve their doughs.
The english brand "The Neapolitan in the Alps" is born in 2025.
