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Giovanni Spera

Chef | Molino Dallagiovanna Italy

Biography

Giovanni Spera is a pizza chef and technical consultant with over 12 years of experience in both traditional and contemporary pizza making. Originally from Potenza, Italy, and raised in a family of pizzaioli, in 2016 he revitalized the family’s historic business by founding Casarsa – Pizzeria Lucana, now a benchmark recognized by 50 Top Pizza and Gambero Rosso.

As a technical consultant and trainer, he collaborates with leading companies such as Molino Dallagiovanna and Moretti Forni, contributing to product development, professional training, and process optimization for pizzerias in Italy and abroad.

His international work includes masterclasses and consulting projects, combining technical expertise, gastronomic sensitivity, and a passion for sharing Italian pizza culture worldwide.
He currently lives in Paris, where he continues to develop consulting, research, and training projects for pizza professionals across Europe and beyond.

Sessions

13:15h

Masterclass | .

Pizza al padellino

Giovanni Spera Molino Dallagiovanna Chef Speaker

Roberto Costagliola Valcoiberia Corporate chef Speaker

2025-11-04 13:15 2025-11-04 14:00 Europe/Madrid Pizza al padellino In this four-hands masterclass, the chefs will prepare and explain step by step this type of dough, which is becoming fashionable again in contemporary Italian baking.

A dough that may resemble a focaccia or a Roman-style pizza, baked in a small iron or steel pan.
It’s a dough that is coming back into fashion, perfect for sharing.

This is a thicker dough, worked with double baking and preferments such as biga, poolish or sourdough starter; used for gourmet fillings, these bases are regenerated during service.

For its preparation, a Nobilgrano flour with wheat germ has been used, particularly suitable for this type of dough, which features a crispy base and a soft centre. Forum Classroom

Tue 4 13:15h - 14:00h Forum Classroom Free acces

16:30h

Masterclass | .

Heat as an Ingredient

Giovanni Spera Molino Dallagiovanna Chef Speaker

Luis Emiliano Cortés Moretti Forni Ambassador chef Speaker

2025-11-04 16:30 2025-11-04 17:30 Europe/Madrid Heat as an Ingredient he presentation will focus on the construction and insulation of the oven, and on the technology that ensures perfect baking results. At Moretti Forni, we place ourselves at the customer’s service, giving heat the central role it deserves in product creation.
We manufacture high-quality equipment tailored to each client and run a specialized training school dedicated to studying optimal baking methods together with top pizza chefs, later applying these insights to our ovens.

During the masterclass, Giovanni Spera (Molino Dallagiovanna) will freely prepare pizzas, emphasizing baking methods and oven performance. He won’t need to handle the pizza inside the oven; the focus will be on baking precision and the accuracy of Moretti Forni’s technology, which guarantees consistent, flawless results. Forum Classroom

Tue 4 16:30h - 17:30h Forum Classroom Free acces