Elia Tavernese, founder of Elia’s Pizza School, began learning the pizza maker’s job in 1974 and since then he estimates he has made over a million and a half pizzas and learnt to make more than a dozen types of dough. His clients are not just Italian, though, as, whilst travelling, Elia worked in Paris, Toulon, Lyon, Nice, Val D’Isère, Cannes, Biarritz, Stuttgart, Munich, and then London, where he arrived in 2001.
His imagination and versatility as well as his perseverance and enthusiasm prompted him to introduce new condiments into new pizzas, like, for example, olive pesto in 1988, or pepper or broccoli sauce, not to mention his innovative ideas around new dessert pizzas topped with ricotta cream flavoured with orange blossom water, or his chocolate or almond doughs...and much, much more besides. Get in touch
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