PizzAcademy Tramonti
The great Italian pizza schools meet in the heart of the Monti Lattari
About PizzAcademy Tramonti
PizzAcademy Tramonti, the showcase of Italian pizza schools
PizzAcademy Tramonti is the premier event bringing master pizza makers from Italy's top schools to the town of Tramonti, in the province of Salerno. Created to share the extraordinary history of Tramonti's pizza makers and foster dialogue with other traditions across the peninsula, the festival takes place in the heart of the Monti Lattari, on the inland side of the Amalfi Coast. It combines hands-on workshops, technical demonstrations, seminars on the art of dough, and guided tastings.
This is not a trade fair or a speed competition; rather, it is a three-day intensive training and exchange program where each master presents their own dough, baking philosophy, and interpretation of the territory. While the target audience includes industry professionals, journalists, and food critics, the message resonates with everyone: Italian pizza is not a monolith, but a collection of schools that coexist and influence one another.
Tramonti, the town that brought pizza to all of Italy
Tramonti is not a seaside village; it is a mosaic of hamlets scattered among chestnut groves, vineyards, and lemon orchards, just a few kilometers from Amalfi and Maiori in Campania. Starting in the 1950s, hundreds of families left this area to open pizzerias across Northern Italy—in Piedmont, Lombardy, Emilia-Romagna, and Tuscany. This is why this mountain town is considered one of the birthplaces of Italian pizza and the cradle of pizza a metro (pizza by the meter): a migratory phenomenon that has evolved into a true cultural heritage.
The Pizza di Tramonti, protected as a De.Co. product, is recognized by its long-fermentation dough, the fior di latte cheese from Monti Lattari dairies, and baking in wood-fired ovens at lower temperatures than the authentic Neapolitan style. PizzAcademy showcases exactly this uniqueness, avoiding nostalgia in favor of technical expertise.
Schools in comparison
The core of the event is the direct exchange between regional pizza schools. The workbench features:
- the Tramonti school, with its pizza by the meter and long-maturation doughs;
- traditional Neapolitan and contemporary Neapolitan styles;
- the Cilento style, tied to the products of the Cilento National Park;
- the Roman pala, crispy and highly hydrated;
- the Caserta style, with its distinct provincial identity;
- gourmet and contemporary interpretations brought by Tramonti pizza makers who emigrated to the North.
Each professional presents their own creation and explains it to the audience: flours, fermentation, temperatures, and topping choices. Early reports described the event as a "jam session" for master pizza makers, an image that perfectly captures the atmosphere: no podiums, just a wealth of technical exchange.
Raw materials and Amalfi Coast wines
A significant focus is placed on the raw materials provided by the event's partners: San Bernardo water, anchovies and preserves from Armatore Cetara, Petra flours, tomatoes from I Sapori di Corbara, lemons from Le Formichelle, coffee from Tramonti Caffè, dairy products from Caseificio Al Valico, and goods from the Azienda Agricola Terre di Mezzo. Pairings are curated with DOC Costa d'Amalfi wines produced by local wineries, in collaboration with AIS sommeliers.
Beyond the workshops: the territory
The three-day program includes visits that immerse participants in the productive landscape of Tramonti: terraced lemon groves, dairies, churches, and the artistic heritage of the hamlets. It is a way to explain where the ingredients come from and why pizza, here, was born first and foremost as bread.
Organizers
PizzAcademy Tramonti is promoted by the Associazione Pizza Tramonti together with the Municipality of Tramonti. The association, founded in 2019 by the historic local guild of pizza makers, works to protect and promote the De.Co. Pizza of Tramonti, train new pizza makers, and create a quality brand. The PizzAcademy project was conceived by Vincenzo Savino, deputy mayor and first president of the association; the presidency is currently held by Antonio Erra. The event is hosted by food and wine expert Luciano Pignataro, with master pastry chef Sal De Riso participating as a guest of honor.
PizzAcademy Tramonti — edition 2026
PizzAcademy Tramonti 2026: tradition as the guiding thread
The second edition of PizzAcademy Tramonti was held from Sunday, April 19, to Tuesday, April 21, 2026, in the town of Tramonti, in the province of Salerno. The theme chosen by the organizers was tradition, serving as the common thread for technical demonstrations, training sessions, and in-depth discussions dedicated to the conscious evolution of baking and contemporary pizza.
Alongside workshops open to industry professionals, the program alternated between discussions among sector experts and journalists, local tours, and guided tastings. The result was a broad and qualified comparison of styles, techniques, and identities that showcase the richness of Italian pizza in its many interpretations.
Programme PizzAcademy Tramonti 2026
Sunday, April 19
Opening of the three-day event with the arrival of master pizza makers and journalists in Tramonti and the first welcome sessions at Valico di Chiunzi.
Monday, April 20
- 9:30 AM — Workshop with master pastry chef Sal De Riso and dessert tasting.
- 11:30 AM — Lemon Tour with a visit to the Le Formichelle farm, among the terraced lemon groves of Tramonti.
- 2:00 PM — Tour of the artistic heritage of the Municipality of Tramonti.
- 4:00 PM — Visit to the Caseificio Al Valico, dedicated to the fior di latte of the Monti Lattari.
- 8:30 PM — Dinner at the Sal De Riso Bistrot in Minori.
Tuesday, April 21
Central day of PizzAcademy: official presentation of the event, workshops, practical labs, and exchange sessions between schools. Master pizza makers took turns at the counter and oven, each presenting their own creation, explained to the audience and paired with DOC Costa d'Amalfi wines by AIS sommeliers. Participants included: Vittorio and Graziano Giordano (Al Valico, Tramonti) with "La Tramontana" by the meter, Alfonso Simeone (Il Frescale, Tramonti) with "L'invidia tra mare e monti", Antonio Vuolo (Gran Morane, Tramonti) with "La francescana", David Vaccaro (Agriturismo Da Regina, Tramonti) with "Pizza Regina", Simone De Gregorio (La Bolla, Caserta) with "Sentiero delle Formichelle", Robertino Cupo (Palomonte) with "Coast to Coast", Carlo Fiamma (Amalfi) with "A modo mio", Giuseppe Imperato (Il Porticciolo, Maiori) with "Oro d'autunno", Jessica De Vivo (Naples) with "Pizza al profumo di Costiera", Roberto Luise (Robbbertone Pizza, Valmontone) with "Pala alla Papa", Vincenzo Amato (Revive Pizza & Bar, Pontedera) with "La mia Tramonti", Giovanni Mandara (Piccola Piedigrotta, Reggio Emilia) with "Pizza Sudde", Francesco Giordano (Serenella, Brescia) with "Peschiera", Vittorio Giordano (Pizzeria Giordano, Biella) with "Tonno e dolcezza", and Francesco Ferrara (Bella Napoli, Vigevano).
Highlights PizzAcademy Tramonti 2026
- Comparison between five pizza schools: Naples (traditional and contemporary), Caserta, Cilento, Rome, and Tramonti.
- The "La Tramontana" pizza by the meter prepared at Valico di Chiunzi, the iconic venue of Tramonti tradition.
- The workshop by master pastry chef Sal De Riso, guest of honor of the event.
- The Lemon Tour through terraced lemon groves and the visit to the Caseificio Al Valico.
- Pairings with DOC Costa d'Amalfi wines curated with AIS sommeliers.
- Hosted by food and wine expert Luciano Pignataro.
Prices PizzAcademy Tramonti 2026
Practical information — PizzAcademy Tramonti
Location
Activities are concentrated at Valico di Chiunzi, in Tramonti (SA), at the historic Al Valico venue, with stops in the town's hamlets (dairies, lemon groves, churches) and related events along the Amalfi Coast.
How to reach us
- By car: A3 Naples-Salerno motorway, exit Angri Sud, then follow the SS366 towards Valico di Chiunzi (approx. 20 minutes). From Maiori and the coast, drive up the SS373.
- By train: Salerno or Nocera Inferiore stations, then bus or taxi to Tramonti.
- By plane: Naples-Capodichino airport (approx. 60 km) or Salerno-Costa d'Amalfi airport.
Tips
- The roads in the Monti Lattari are narrow and winding: allow extra travel time.
- April in the mountains can be cool and damp: bring a light jacket.
- For accommodation, you can choose between the agriturismi (farm stays) of Tramonti or hotels in Maiori, Minori, and Amalfi, just a few kilometers away.
Access
This is a professional-grade event: workshops, seminars, and tastings are primarily aimed at industry professionals, journalists, and sector operators. For participation details and accreditation, please contact the Associazione Pizza Tramonti.
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Where does it take place — PizzAcademy Tramonti
Al Valico di Chiunzi
Valico di Chiunzi, 84010 Tramonti