Francesca Marcantognini is a young and brilliant professional in the field of baking and pizza. Born on March 10, 1999, Francesca has quickly built an exceptional CV that places her among the most interesting emerging figures in the sector.

In 2019, Francesca began her professional journey by attending the Advanced Training course for Bread Makers at Cast Alimenti, where she had the opportunity to study with masters of the caliber of Ezio Marinato, Giorilli, and Bresciani. During this period, you interned at Bonci, working closely with Giuseppe Monaco of O Fiore Mio in Faenza, until the outbreak of the COVID-19 pandemic.

After a break due to the pandemic, Francesca returned to work at Forno Assoluto as a baker, continuing her path until she became manager. In 2021, she decided to expand her skills by moving to France, to La Magie des Pains in Avignon, to learn French management of rye, viennoiserie, and bread. This bakery was nominated as “La Meilleure Boulangerie de France”, offering Francesca invaluable experience in producing high-quality baked goods.

Returning to Italy, Francesca began working on the TEMA project as a pizzeria, achieving the recognition of “Excellent Pizzeria” just seven months after opening in 2023. During her career, she has been cited in numerous newspapers such as Scatti di Gusto and La Italian Cuisine as one of the reference points for pan pizza in the Italian panorama. Furthermore, in 2022, she spoke at Linkiesta Gastronomica at the “Donne nel Pane” event, consolidating her position as an authoritative voice in the industry.

In 2023, Francesca received teaching in the semi-professional bread-making course, subsequently in the Haute Cuisine course for catering bread, and in the pastry-making course at the Food Genius Academy. You have had the opportunity to work and dialogue with numerous renowned professionals, including Alessandro Lo Stocco, Davide Longoni, Aurora Zancanaro, Francesco Capece, and Simone Lombardi.

She has dedicated the last two years to perfecting her skills in peel pizza, the Roman pan, and the use of whole rye sourdough in baked goods. In 2024, you launched your brand “Francesca Marcantognini-Bakery & Pizza Consulting”, offering online and in-person consultations, with competitive hourly rates. She is also planning to open Tema-Roma in a Pizza, a Roman pizzeria in the province of Latina (Aprilia), demonstrating her continued growth and ambition.

If you are looking for a bread and pizza expert who can guide you with competence and passion, Francesca Marcantognini is the perfect choice. Thanks to her experience and her contagious energy, Francesca offers not only high-quality consultancy but also courses and lessons that inspire and convey her passion for white art!