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
Next dates 2018:
Price:
€ 400,00 + Iva
Price for AVPN members and 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:

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
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


Solania
Agugiaro - 5 Stagioni
Polselli
Orogel Food Service
SITTA
Inpact
 Del Prete Legnami
Acunto Ovens
Gimetal
La Fiammante
Agrigenus
Pizzastyle
Latteria Sorrentina
Spigadoro
Pasini
La Valle
Marana Forni
Ferrara Forni
Grassi
Meking
Valoriani
Mutti
Biocom
Gargiulo
Olitalia
Marra Forni
Ciao Pomodoro
Birra Antoniana
Dalla Giovanna
Molino Piantoni
Cirio
Authentico
Caputo
Ponticorvo
Denti Flours
Coppola
Molino Iaquone
Medaglia Forni
Perteghella
Euroiovine
Molini Bongiovanni
Mecnosud
Esmach
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
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