PIZZAVELO
Cookery classes
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2024
Recommended
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2024
Half-French, half-Canadian, Liz was born in the United States. After an initial career in the construction industry, she settled near Toulouse, France, to create top-quality traditional pizzas. Her training was of the highest level, and she uses raw materials produced in Occitanie: flours from Gers and Tarn, mozza from Haute-Garonne, oil from Gard, vegetables from Tarn-et-Garonne... We strongly advise you to sign up for one of her workshops, to learn how to make top-class pizzas in a top-notch atmosphere!
Did you know? This review was written by our professional authors.
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