Yorkshire first Pizza Academy of Excellence opens its ovens

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Yorkshire’s first Pizza Academy of Excellence will fire up its ovens for the very first time on the 27th of June. Based in the headquarters of innovative family ingredients business, Eurostar Commodities, the first pizza master class will be taught by leading Italian Pizzaioli, Marco Greco.

At the age of 15 years old, Puglia born Pizza Chef Marco Greco first discovered his passion in the world of Pizza. Over the last 15 years he has worked in five countries, started multiple restaurants and is a multi-skilled pizza chef and master instructor teaching out of the world-famous Pizza News School in Italy. He is also Executive Pizza Chef at Ceppis Tarttoria in Amsterdam and is an associate of Albo Pizzaioli. Marco is a highly experienced trained tutor of Grandi Molini Italiani one of Italy’s most respected flour millers.

Eurostar Commodities has a mission to bring together the best in traditional Italian pizza making with the highest quality ingredients the Pizza Academy of Excellence will showcase some of the biggest names in Italian pizza.

Pizza Chefs and professional cooks will enjoy and learn from Marco Greco as he brings all his experience and expertise. The masterclass will cover working with high-hydration pizza, contemporary and Neapolitan styles, and new trends in pizza including Pinsa Romana.

The event is free for professional chefs, and wholesalers and takes place at 10am – 2pm on 27th June, with refreshments provided and free onsite parking.

To attend please register with Diane Crabtree by e-Mail:

Pizza Academy of Excellence occupies a specially designed educational academy based at Eurostar’s Brighouse headquarters. The Pizza Academy of Excellence will run a schedule of masterclasses working with the latest Grandi Molini Italiani flours and exploring best practice techniques with the Neapolitan style pizza, classic pizza, other styles of pizza, including gluten free pizza and speciality Italian breads.

Pizza chefs featured at the Academy are proponents of Grandi Molini Italiani (GMI) flours. Grandi Molini Italiani are one of Italy’s largest and most respected flour mills, another family business operating from the beginning of the 19th century when Antonio Costato started from a small mill on the river Po in Rovigo area Italy. Grandi Molini Italiani now produces some of the very finest high-quality pizza flour that it exports all over the world and is used by the very best pizza restaurants and chefs.