USPT and Galbani Plug Into the New Culinary & Sensory Institute for Two Days of Delicious Discovery
Like the bubbling cheese on a pizza fresh out of the oven, the energy is heating up for what promises to be one of the most flavorful collaborations of the summer. The 2025 Galbani Summit & USPT Culinary Clinic is officially heading to Buffalo, New York, July 21–22—and this year, it’s sharper, smarter and more collaborative than ever.
To be held inside the brand-new Galbani Culinary & Sensory Institute (CSI), this exclusive event will bring 
together some of the top talents from the U.S. Pizza Team (USPT) and representatives from Galbani Professionale, the Platinum Sponsor of the team and one of the leading cheese brands under the Lactalis umbrella.
It’s not a competition. There are no gold medals, no time crunches, and no judges (unless you count that one teammate who silently judges you for only fermenting your dough for 24 hours). But for the USPT members, events like this are the secret sauce that helps elevate their skills, deepen camaraderie, and explore what’s truly possible when the best pizza minds in the country have time, space and top-tier cheese at their disposal.
Fresh off the ribbon-cutting, Galbani’s new state-of-the-art Culinary & Sensory Institute in Buffalo is more than just a kitchen—it’s a full-on innovation playground. Complete with both commercial and residential cooking spaces, this cutting-edge facility allows Lactalis Culinary Chefs to directly address customer and consumer needs while pushing boundaries in foodservice innovation.
It’s also built for collaboration—a place where chefs, partners and innovators come together to test ideas, share honest feedback and cook without limits. The U.S. Pizza Team will be among the first groups to break in the facility, working side by side with Galbani to exchange knowledge, build relationships, and elevate the craft of pizza in one of the most exciting culinary spaces in the country. Local media coverage will help spotlight the collaborative spirit and 
creativity behind the scenes, giving the public a rare peek into the innovation process.
Cheese, Camaraderie and Creativity
USPT members selected to attend this year’s Summit include a mix of seasoned competitors and new blood alike:
- Derrick Tung—Paulie Gee’s Logan Square, Chicago, IL
- Ray Cullison—Charlie’s Pizzeria, Kingman, AZ
- Kira Zabrowski—Much Ado About Pizza, Pleasanton, CA
- Deserai Satullo—Sauced Wood Fired Pizza & Catering, Fairview Park, OH
- Mike Pitera—Pizza a Modo Mio, Charleston, S.C.
- Patti Taylor—Taylors’ Pizza House, Endwell, NY
- Tore Trupiano—Mangia e Bevi, Oceanside, CA
- Nicholas Harper—Peace of Pie on Hartwell, Fairplay, S.C.
- Rico Lunardi—Slice on Broadway, Pittsburgh, PA
- Chef Vitangelo Recchia—Bella Napoli Pizzeria, Port Charlotte, FL
Together, they’ll work side by side in Galbani’s state-of-the-art culinary lab, experimenting with Lactalis cheeses, recipe development and good old-fashioned culinary fun. Events like this go beyond product demos
or cheese lectures. They’re an open playground for pizza pros to flex their skills, test new menu ideas and share feedback with each other — and with the very people who make the cheese they use every day.
The vibe? Think summer camp meets R&D lab meets mozzarella-fueled brainstorming session. It’s professional, but relaxed. Collaborative, but personal. And yes, someone will almost definitely do something that sets off a smoke alarm. Most likely flambéing something.
Opening of the Galbani Culinary & Sensory Institute
The Power of Play (and Pizza)
Unlike a typical shop or high-pressure competition, there’s no stress here — just open ovens, creative freedom and a lot of laughter. It’s an opportunity to fine-tune recipes for upcoming competitions like the Galbani Professionale Pizza Cup, happening at the Pizza Tomorrow Summit & Florida Restaurant Show, November 11–13 in Orlando, Florida. Even if you’re not building a contest pie, the insights gathered here can translate directly into better workflow, more profitable pizzas, and stronger storytelling around your ingredients.
“This kind of environment lets you really play with flavor without fear of messing up,” said Mike Pitera. “I hope to absorb and retain all the great knowledge from the many professionals who will be in one room, to help make me a better pizzaiolo.”
Why It Matters
The Galbani Summit isn’t just a nice perk for USPT members. It’s part of a bigger picture — a growing partnership between producers and operators, and a clear investment in the future of pizza innovation.
For Galbani, it’s a chance to get direct feedback from the people using their cheeses in the trenches. For the pizzaioli, it’s a rare opportunity to get face time with brand experts and insider knowledge on dairy science, product trends and regional consumer preferences. It’s also a huge team-building opportunity for the USPT. Between tossing dough in Parma and slinging slices at competitions around the country, team members rarely get to just hang out, swap ideas and grow together in a pressure-free environment. Events like this strengthen bonds, spark collaborations and keep the spirit of the team alive year-round.
And of course, no trip to Buffalo would be complete without some fun. In between kitchen sessions, attendees will enjoy group dinners, possibly revisit legendary spots like La Nova, and maybe even make a return visit to Niagara Falls. The itinerary is still shaping up, but rest assured—there will be learning, there will be laughter, and more than a few headline-worthy moments.
Looking Ahead
As the U.S. Pizza Team continues to grow, sponsors like Galbani Professionale play a crucial role in helping us evolve—not just as competitors, but as an industry collective. Events like this aren’t about trophies; they’re about connection, exploration and community. They’re about a cheesemaker sitting down with a pizzaiolo to swap ideas. About a rookie tossing dough next to a seasoned vet and discovering a new technique. About creating something together that’s more than the sum of its parts—even if that “part” is a literal 18-pound block of mozzarella.
So to Galbani: Grazie mille. Your support, hospitality and belief in our team continue to inspire and empower us to reach new heights—and new melt points. To the USPT members gearing up for this unforgettable experience, get ready to learn, create and collaborate like never before. And to our readers—stay tuned. There’s plenty of cheesy insight and inspiration coming your way.
