Advanced courses

Gluten free course

The course is a high-profile and limited-numbered training experience, which allows the acquirement of knowledge and great practical skills to properly make a gluten-free pizza
This course aims to train those who want to learn and/or deepen their theorical and technical knowledge about the making of dough for gluten-free pizza and want to satisfy the request of their customers with a tasty, effective and modern offer. The course is led by qualified pizza chefs with great and recognized skills in the skills.

The course is aimed at:
- Those who are already in the pizzeria or restaurants sector;
- Those who are interested, even without experience, in acquiring the right technical and professional skills.

The training duration is 16 hours (3 theorical + 13 practical).

N. of participants:
Min. 4 / Max 10
Duration:
Two days (Monday and Tuesday)
Location:
Associazione Verace Pizza Napoletana, Via Capodimonte 19/A - 80131 Napoli
Provided uniform:
n. 1 Shopper - n.2 T-Shirts - n. 1 Pants - n.1 Neckerchief - n.1 Apron

Price:
€ 400,00 + Iva
Price for AVPN members:
€ 250,00 + Iva
Price for AVPN students:
€ 250,00 + Iva
Language assistant:
€ 150,00 + Iva

The cost does not include expenses for food and accommodation.
For information on accommodation inside AVPN Campus or in affiliated hotels and B&Bs, write to formazione@pizzanapoletana.org

In collaboration with:

Partnership Caputo

AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course

PROGRAM OF DAY 1:

  • h. 10.00 – 12.00:
    Theory, introduction to celiac disease and to gluten-free diet: definitions and numbers edited by AIC (Italian Celiac disease Association)
  • h. 12.00 – 13.00:
    Theory, the gluten-free flour FioreGlut lesson edited by Molino Caputo
  • h. 13.00 – 18.00:
    Laboratory school held by the Instructors of Associazione Verace Pizza Napoletana:
    • Cleaning and organization of spaces;
    • Making of the gluten-free dough for pizza;
    • Study on the forming of the disc of dough;
    • Cooking in special ovens;
    • Storage of the dough.

PROGRAM OF DAY 2:

  • h. 10.00 - 15.00:
    Practical workshop about dough, shaping the disc of dough and cooking, led by Instructors of AVPN;
  • h. 15.00 - 18.00:
    Practical workshop:
    • The gluten-free menu: service, reception and communication with the celiac costumer
    • Making of nice preparations for several dishes realized with gluten free dough.
  • h. 18.00:
    Delivery of the certificate of attendance


AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course

At the moment there are no available dates!
Contact us to know the next dates!

CONTACT US

AVPN Approved Suppliers


Molino Quaglia
Ponticorvo
Ferrara Forni
Dalla Giovanna
Caputo
Cediform
Gimetal
Biocom
Acunto Ovens
La Fiammante
Spigadoro
Pasini
Mecnosud
Pizzastyle
Agugiaro - 5 Stagioni
Caseificio Buonocore BIEMME2
Meking
Marana Forni
Polselli
La Valle
Olitalia
SITTA
Esmach
Molino Iaquone
Coppola
Denti Flours
TERRAVIVA
Euroiovine
Perteghella
Grassi
Authentico
 Del Prete Legnami
Cosma
Valoriani
Molini Bongiovanni
Inpact
Marra Forni
Solania
Latteria Sorrentina
Cirio
Gargiulo
Ciao Pomodoro
Medaglia Forni
Agrigenus
Molino Piantoni
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2018 Associazione Verace Pizza Napoletana | All rights reserved
Registered Office: Associazione Verace Pizza Napoletana, Via dei mille 16, 80121 Napoli, Italia - C.F./P.IVA: 07801000634
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
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