Pizza-making coourse

The workshop was born from the desire to offer incarcerated individuals practical, professional skills through the art of baking and pizza-making.

Over several weeks, participants learned to work with flour, manage fermentation, knead dough, and bake pizzas—guided with passion by Luca Antonucci, founder of the project Farina e Arte.

The course took place in a spirit of collaboration and exchange: participants had the chance to experiment, make mistakes, improve, and finally present their creations during the final event, where certificates were awarded to those who completed the program.

It marked not only the end of a course, but the beginning of a concrete opportunity for redemption—where the kitchen becomes a space of care, dignity, and creativity.

The support of Molini Fagioli was essential, providing the flour and logistical support, as was the work of photographer Manuela Cannone, who documented the experience through her images.

The course aims to provide participants with practical, transferable training that can open up pathways to employment in the food and hospitality sector. At the same time, it seeks to promote manual work as an educational tool, foster meaningful relationships, build trust and responsibility, and demonstrate that—even in challenging contexts—it is possible to learn, grow, and imagine a different future.