Corrado Scaglione and Fernando Darin

Teaches at La Scuola at Eataly Chicago

Corrado Scaglione is the owner and Master Pizzaiolo of Enosteria Lipen located near Milan. At Enosteria Lipen, pizza is a serious thing: each pizza he creates is both classic and special, such as his Margherita in 3D, a clover-shaped pizza with three pairings of tomato and mozzarella that are designed to taste in sequence. Above all, he is an esteemed pizzaiolo, gaining the title of Pizza World Champion in the pizza Napoletana 'STG' category in 2011. He also serves as the fiduciary coordinator of Associazione Verace Pizza Napoletana (the association that protects the true form of Neapolitan-style pizza).

Fernando Darin is the executive chef at Ray’s & Stark Bar, inside the Museum of Art of Los Angeles, the largest museum on the West Coast. Ray's & Stark Bar features a menu of seasonal fare, including wood-fired Neapolitan style pizza, in a casual setting. Fernando was born to an Italian family in the Brazilian countryside, a country with strong Portuguese and African influences, and learned to cook from his mother. He went on to learn cooking professionally at the the famous Le Cordon Bleu College of Culinary Arts in Los Angeles.

Classes taught by Corrado Scaglione and Fernando Darin

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