Istruttore:
Pablo Pisano
My name is Pablo Pisano and I'm a pizzaiolo and pizza teacher. I started working in gastronomy ten years ago, six years ago I decided to become a pizza chef.
My love for pizza started when I first learned how to make one all by myself. I was fascinated by the fact that from such simple ingredients (water, salt, yeast and flour) one could make this tasty global product. Since then, I've learned to uncover the secret of the perfect pizza. Today I work as a pizza chef at Disco Volante and am the co-founder of Scuola Volante.
Istruttore:
Antonio Avallone
My name is Antonio Avallone and I'm a pizzaiolo and pizza teacher. My love for pizza and the art of baking began when I was a child in my family's Pasticceria Avallone in Naples. I've been a pizza baker at Disco Volante for 6 years, and I've also been a part of Scuola Volante right from the start. In 2022, I was voted among the top 10 of 250 pizza bakers worldwide and was able to prove my skills in Procida, Capital of Culture 2022, with a creation of my own using beef comb from the butcher Ringl.
Direttore
Hedi Zinöcker
I'm Hedwig Zinöcker, or simply Hedi. I studied marketing and sales and set up a small agency after graduating. At the same time, I also got into the catering industry quite quickly. At a very young age, I took over Krugers Bar, an American cocktail bar in 1010 Vienna, and ran it until 2015. In 2013, I opened the Disco Volante, followed by CIN CIN, and in 2021 Pronto Volante. At some point, I gave up the agency; I was increasingly drawn to the catering industry. The feedback from guests is much more direct, and the design options are at least as great as in the agency world. With the Scuola Volante, we have realized a project close to our hearts that I am very proud of. My two children have also been here and liked the concept. I very much hope that we will be able to offer the pizza courses for beginners and professionals, children and adults for a long time to come.