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Michele Intrieri

R&D Pizza | Farinera Coromina Girona, Spain

Biography

Michele Intrieri is a professional specialized in the world of pizza, with several years dedicated to research on yeasts and sourdoughs applied to pizza making. He is the founder of the SCUOLA ITALIANA PIZZA and teaches courses on all continents, sharing his experience and techniques with students of diverse nationalities.At the same time, Michele Intrieri serves as the pizza range technician for Farinera Coromina, in Banyoles, Spain. He was particularly captivated by the mill’s philosophy, which fully embraces the value of the bakery and pizza sector, producing stable, 100% natural, and locally sourced flours. In his role, he advises on the optimal use of these flours in professional pizza making, sharing his knowledge with pizzerias and professionals, and promoting artisanal excellence in every creation.

Sessions

15:00h

Presentation with tasting | .

The importance of good flour in pizza making: flavor, technique, and origin. Farinera Coromina

Michele Intrieri Farinera Coromina R&D Pizza Speaker

2025-11-05 15:00 2025-11-05 16:00 Europe/Madrid The importance of good flour in pizza making: flavor, technique, and origin. Farinera Coromina In this session, Farinera Coromina highlights the fundamental role of flour in the making of artisan pizza. Guided by our pizza technician Michele Intrieri, we will discover how high-quality flour can make a difference in flavor, texture, and consistency.The pizzas prepared and tasted during the presentation will be made with natural flours, without additives or improvers, specifically created for professionals seeking a stable, reliable, and artisan-friendly product.In a sector dominated by Italian flours, Farinera Coromina emphasizes the value of locally sourced wheat and the quality of local products. This session is an invitation to rediscover the connection between territory, technique, and flavor, and to see how the right flour can turn such an internationally renowned product as pizza into a true expression of our gastronomic identity. Aula Forum

Wed 5 15:00h - 16:00h Aula Forum Free access