Sharlene, you're welcome for the suggestion. I am happy that it worked out well for you and that you've been able to keep up with Giulio so that we can be informed of his new enterprise.
I experienced this during my training with Roberto. It was impossible for him not to answer the incessant phone calls, computer work, and inevitable interactions with staff when he was at his work place, rather than focusing on the actual training. Roberto is a very talented pizza maker but I think the distractions that take place in a pizzeria took away the value of a (very) costly training for me.
Giulio has the right idea of designating an area separate from the business, and yet, still give the students the opportunity to experience real setting by going downstairs to the pizzeria and observing. He spoke of bringing one of his long-time colleague to assist him in teaching the class, and even mentioned of working together with Roberto, perhaps. Though he didn't go into much detail about that.
Giulio is VPN, Robert is APN (his own organization). These are competing groups, and, as far as I know, they're not that friendly with each other. I don't think Roberto would ever trashtalk Giulio (or vice versa), but I think teaching together might stress Giulio's relationship with his parent organization. At least, I think that might be the case.
As far as Roberto being busy during your training, in all fairness, at the time, he was part owner of 3 pizzerias, and was actively running 2, one of which was relatively new. I think it's also worth mentioning, that, within the hierarchy of the NY pizza scene, Keste is royalty while Forcella is a bit of an upstart. It sounds a lot like you received exponentially more knowledge from Giulio than Roberto, but, for someone looking for a better sounding resume, a distracted and expensive Roberto might be a bit more valuable than an attentive Giulio. Roberto should definitely have known his limitations and not offered to train you, but there are other factors in play than just transferring of knowledge. I liked Forcella quite a bit and I think it's prospects are great, but, at the time of your training, Roberto was a bit of a rock star.
All types of pizza will be taught including the pizza al metro, according to Giulio.
Does this mean that he's teaching NY style? I have the utmost respect for Giulio as a Neapolitan pizza maker and teacher, but if he's teaching NY, he and I are going to have a problem