Who I am?

Pizzaiolo or consultant?

First of all I am a curious student, graduate in gastronomy, lover of ​pizza and citizen of the world!

My name is Giovanni Spera, born in 1993, born in Potenza but Parisian ​by adoption.

Second generation pizza chef, I have been working full time in the ​restaurant industry for 12 years despite having literally grown up in my ​father's pizzerias since 1998.

At 18 I left Potenza to study and train myself in all styles of pizza, ​starting from Bologna and ending in Paris, passing through Milan, ​Florence and Brighton.

In 2016 I return to Potenza and open “Casarsa Pizzeria Lucana”, my ​little gem and main project, active and highly awarded!

Subsequently I began to hold courses for pizza makers and to work on ​product development and processing methods for other companies.

I therefore decide to move to Paris to continue my education and ​develop my consultancy business.

Today I work all over the world as a consultant for pizzerias/restaurants ​and as a technical demonstrator at food exhibition and show-cooking ​for flour suppliers and companies of raw materials and equipment.

What I do?

Offered services

Operational planning, staff training and ​quality control/management

Staff planning and management include all the tools ​necessary for success in developing the pizzeria and ​executing the service.

Who did I support?

Advices and consultings

Masterclass and ​demo

As a pizza chef and consultant I also take care of holding training ​courses and masterclasses for professionals, companies and ​even amateurs!

Whether for a trade fair or a demo, today I have the great ​opportunity to travel throughout Europe and the world to ​represent pizza and large Italian companies.

Over 50 jobs including trade fairs, masterclasses and ​consultancy and more than 30 courses for amateurs and semi-​pros, in 16 countries and 3 different continents.

The top 3 of the most beautiful works?

1) Taiwan: “Horeca 2023"

2) Egypt: “Intertechno” Masterclass and social dinner

3) Paris: Parizza 2023 and various demos

Studies

DEGREE IN “GASTRONOMY AND ​HOSPITALITY”

DIPLOMAS IN “WHITE ART” AND ​“CONTEMPORARY PIZZA”

SCIENTIFIC HIGH SCHOOL DIPLOMA

PROFESSIONAL FRENCH DIPLOMA THR B1-B2

PROFESSIONAL ENGLISH B1-B2

BEER SOMMELIER AND FIRST LEVEL FISAR ​DIPLOMA

BAKERY AND SOURDOUGH BY

“DAVIDE LONGONI”

Work history

Molino Dallagiovanna - Europe, Middle East and Asia

2023-2024

Italian Brasserie Pizzeria - Paris

2022

Pizzeria Bijou - Paris

2018

Pizzeria Casarsa - Potenza

2016-2023

Pizzeria Franco Manca - Brighton

2016

Pizzeria Nuposto - Brighton

2016

Pizzeria Briscola - Milan and Florence

2015-2016

Pizzeria Hot pizza - Potenza

2011-2013

Casarsa is my greatest school and experience: From ​product to communication, from human resources ​management to financial control, I have dealt with ​Casarsa at 360° for 7 years with visible and ​demonstrable results and success.

The semi-wholemeal round pizza and the “pizza nel ​ruoto” doughs are unique and special and blend with the ​fresh, typical but also wild ingredients of our territory, ​creating a real journey into the flavors of Basilicata.

In addition to the extreme care of the raw materials, ​Casarsa is committed to reinterpreting classic Lucanian ​recipes with a contemporary, playful and easily usable ​perspective.

We are a family, a community, a place where the love for ​the combines with the joy of sharing and is accessible to ​anyone.

The place, warm in colors and atmosphere, tells our ​story and the service, simple and informal, will make you ​feel welcomed straight away

In short, a unique experience that combines the past, ​present and future of Potentina pizza in the heart of the ​city of Potenza, in Basilicata

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