Home Baking Factory

Ciao, I am Umberto, your instructor. It's very likely you don't know me. You must be asking: Who is this guy? So, let me tell you a few things about myself.

I am a theoretical physicist (seriously) with a strong passion for baking. I was born in Italy and during my early teenage years moved to Venezuela where I spent most of my life. When I was in graduate school, I lived in the US. Now, I am back in Italy.

Over a decade ago, I became interested in home baking, perhaps to compensate for the abstract thinking required by Theoretical Physics. The interest in pizza and bread became a hobby, then a passion, almost an obsession. Then, finally, I became a devoted Bakery student. A status that I still happily hold.

I made experiments, failed a lot, more experiments, took some classes, improved the outcomes...

Finally, I built a beautiful wood-fired oven and opened my own pizzeria to offer the Traditional Italian Pizza (following Napoli's tradition). At the same time, I started teaching how to make Bread and Pizza Romana at home. Since I love teaching, this was a natural development of my passion.

I strongly believe that knowledge must be shared. It is the way of building a Culture.

Since the end of 2017, I have hosted an AirBnB-Experience teaching how to make Pizza Romana. This has allowed me to teach hundreds of wonderful people from all over the World. Also, I have been teaching and coaching online in 1-1 meetings.

This site is a channel to share the experience gathered during my years as an artisan baker, a baker physicist (as someone recently defined me).

My intention is to pass on to you some of the passion I have for fermented dough and artisan baking.

Make Pizza, Make Bread, and have fun doing it!