Advanced courses

Bread in pizzeria

Two days of technical study aimed at training pizza makers who want to deepen their knowledge on the making of dough for bread making. A high-profile and limited-numbered training masterclass led by AVPN instructors and "Le 5 stagioni" technicians, during which will be taught various kneading and cooking techniques to reproduce in a pizzeria, to offer customers a quality and exclusive bread every day, furthermore you will learn how to save money by not throwing the leftover dough.

The course is aimed at:
- Those who already are in the pizzeria or restaurants field;
- Those who participated to a course of Vera Pizza Napoletana.

The training duration is 10 hours

N. of participants:
Min. 4 / Max 10
Duration:
2 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:
December 4th and 5th.
Price:
€ 250,00 + Iva
Price for AVPN members and students:
€ 150,00 + 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 - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria

PROGRAM OF DAY 1:

h. 09.00:
Explanation of the concept of “Bread in Pizzeria”
h. 09.30:
Kneading of dough
h. 10.00:
Shaping of the loaves and several single portion
h. 10.45:
Explanation and introduction of new generation flour
h. 12.15:
Start baking bread
h. 14.00:
Making of a pre-dough for Ciabatta bread
h. 15.00:
End of the day

PROGRAM DAY 2:

h. 09.00:
Explanation of the dough for Ciabatta bread
h. 10.00:
Kneading of the dough
h. 11.00:
Bread baking and following tasting
h. 12.45:
Delivery of the certificate of attendance
h. 13.00:
End of the day


AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria

BOOKING
"Bread in pizzeria"


Invoicing information

Choose course
 
€ 150,00 (+ Iva)

Payment method

Fields with * are mandatory

AVPN Approved Suppliers


Gimetal
Esmach
Molini Bongiovanni
Authentico
Orogel Food Service
Perteghella
Ciao Pomodoro
Ponticorvo
Agugiaro - 5 Stagioni
La Fiammante
Polselli
Caputo
Birra Antoniana
Pizzastyle
La Valle
Valoriani
Ferrara Forni
Euroiovine
Denti Flours
Inpact
Latteria Sorrentina
Marana Forni
Pasini
Solania
Marra Forni
 Del Prete Legnami
Agrigenus
SITTA
Mutti
Grassi
Dalla Giovanna
Spigadoro
Biocom
Olitalia
Mecnosud
Gargiulo
Medaglia Forni
Meking
Acunto Ovens
Coppola
Molino Iaquone
Cirio
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
Associazione Verace Pizza Napoletana, Via dei mille 16, 80121 Napoli - C.F./P.IVA: 07801000634
Privacy Policy - Cookies Policy
Site protected by reCAPTCHA: Privacy - Terms