Pizza Makers

Would you like to become an AVPN pizzamaker?

The registration in the Pizza Makers Register is valid internationally

Regulation           Enrolment Form

Regulation

The goal of The Pizza Makers Registry of the Associazione Verace Pizza Napoletana (AVPN) is to professionalize, both in Italy and abroad, the profession of Pizza Maker in order to ensure not only the quality of the production process and the products but also the pizzerias.
The Registry was created to protect the image of professional Pizza Makers working in Italy and abroad and, consequently, the true Neapolitan pizza.
Will be able to join the AVPN Registry those pizzamaker who have achieved one of the qualifications covered by this Regulation and / or those who have demonstrated their own experience through workbook and / or curriculum.

Each pizzeria associated with the AVPN and in line with the associative contributions can indicate the generality of the 1st pizzaiolo that will directly enter free of charge the AVPN Registry; any other pizzamaker of the same pizzeria can subscribe to the Register, taking a specific examination with the commission, with a cost of € 80,00 for the first two years and € 30,00 from the 3rd year. For all others, subscribing to the Register is subject to passing the exam and has a cost of € 150,00 including the first 2 years of registration and € 30.00 on departure from the 3rd year.

Enrolment Form

Regulation

The AVPN’s Registry has international validity, with the acceptance of applications and of the inscription of the pizzamaker who would like to be part of it abroad.
In countries where the Association is present with its own delegations, special exam sessions could be established, with mixed commissions and always with the presence of a member of the Executive.

QUALIFICATIONS

  1. Oven Operator (Addetto al Forno) / Pizza maker assistant (Aiuto Pizzaiolo)

    who have been working continuously for at least two years in a raw, to support activities and to simplify the work of the main Pizza maker – namely: preparation of condiments, management and cleaning of the workbench, cooking the pizza and oven management - at pizzerias in Italy and/or abroad. This experience must be attested by a letter of recommendation from the employer and confirmed by passing an exam in the presence of the True Neapolitan Pizza Association Committee with a score of at least 75 points out of 100 points;

    who have been working/worked continuously for at least one year at pizzerias in Italy and/or abroad, have attended the “Vera Pizza Napoletana“ training course and passed an examination in the presence of the Committee of the True Neapolitan Pizza Association with a score of at least 75 points out of 100 points.

  2. Verace Pizza Maker (Pizzaiolo Verace)

    May apply for membership in this section those, who have been working continuously for at least three years in a raw at pizzerias in Italy and/or abroad. This experience must be attested by a letter of recommendation from the employer and confirmed by passing an exam in front of the Committee of the True Neapolitan Pizza Association with a score of at least 75 points out of 100 points.

  3. Instructor Pizza Maker (Pizzaiolo Istruttore)

    May apply for membership in this section, the True pizza maker (Pizzaiolo Verace) with a vocation for teaching and who have delivered at least 20 training sessions on behalf of the AVPN or have passed a qualifying examination for the training ability in the presence of an ad hoc Committee of the AVPN.

AVPN Approved Suppliers


 Del Prete Legnami
Pasini
Molino Iaquone
Grassi
Olitalia
Meking
Polselli
Molini Bongiovanni
Birra Antoniana
Pizzastyle
Denti Flours
Spigadoro
Inpact
Casabarone
Ponticorvo
Euroiovine
La Valle
Valoriani
Coppola
Solania
Medaglia Forni
Biocom
Marana Forni
Sitta
Ciao Pomodoro
Ferrara Forni
Agrigenus
Orogel Food Service
Gargiulo
Molino Piantoni
Acunto Ovens
Agugiaro - 5 Stagioni
La Fiammante
Dalla Giovanna
Mecnosud
Mutti
Caputo
Gimetal
 
 
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