Advanced courses

Course of deep-fried neapolitan food

The two days of technical analysis aims to train who:

- wishes to deepen their knowledge on the preparation and processing of frying

- wants to offer its customers a wider and equally tasty offer.

A high-profile, limited-number training masterclass led by an AVPN Master that allows you to acquire skills and high practical creation and preparation of fried and battered products.

The course is aimed at:
- Those who are already in the pizzeria or restaurants sector;
- Those who participated to a Vera Pizza Napoletana (True Neapolitan Pizza) course.

The duration of the course is of 16 hours.

N. of participants:
Min. 4 / Max 10
Duration:
Two days 
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

Teacher:
Istruttore AVPN

Next dates
Thursday 18 April 2024
Thursday 16 May 2024
Thursday 20 June 2024
Thursday 25 July 2024
Thursday 12 September 2024
Thursday 10 October 2024
Thursday 14 November 2024
Thursday 05 December 2024

Price:
€ 350,00 + 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 welcomecapodimonte@gmail.com

In collaboration with:

Olitalia

AVPN - Course of deep-fried neapolitan food
AVPN - Course of deep-fried neapolitan food
AVPN - Course of deep-fried neapolitan food

PROGRAM OF DAY 1 – THE BREADED:

Presentation of the course

Theorical lesson about frying oils

Practical laboratory about cooking and preparation of basic ingredients

Preparation of:

  • Neapolitan crocchè (Neapolitan mashed potato croquette, covered in bread crumbs and deep-fried)
  • Neapolitan arancini (Stuffed rice balls, covered with bread crumbs and deep-fried)
  • mozzarelline Milanese and French way (Fried cherry mozzarella)
  • scagliozzi (Fried polenta chips)
  • frittatina di pasta (Fried pasta frittata)
  • montanare (Small fried pizza)
  • scugnizzielli (Fried dough stripes)
  • pasta cresciuta (deep-fried dough balls)
    Rules of proper storage of basic ingredients for fried food

PROGRAM OF DAY 2 – THE BATTERED:

Theorical lesson about vegetables and their seasonality


Practical laboratory of preparation:

  • of tempura, both with water and flour and eggs and flour
  • of batter with milk, eggs and flour
    Cutting and cooking of vegetables
  •  Frying:
    • paste cresciute e zeppoline
    • vegetables
    • filled pumpkin flower
    • mozzarella in carrozza (Fried mozzarella sandwiches)
      Several ways to present the fried product to the costumers

Making of and frying of the product with the learned technique

 



AVPN - Course of deep-fried neapolitan food
AVPN - Course of deep-fried neapolitan food
AVPN - Course of deep-fried neapolitan food

Presentation of the Maestro Salvatore de Rinaldi

Photo gallery of the course

Feedback from course participants

BOOKING
"Course of deep-fried neapolitan food"

+

Invoicing information

Choose course
 
The accommodation cost cannot be paid in advance. It must be paid, on arrival in Naples, directly to the structure that manages the campus.
€ 150,00 (+ Iva)

Fields with * are mandatory

AVPN Approved Suppliers


Cosma
La Valle
Revolve
Olitalia
Vitella
MIRA SUD
Pagnossin
Ooni
Agugiaro - 5 Stagioni
Minas Forno
Grassi
Castello di Solfagnano
Molini Fagioli
Effeuno
VTKFUL
Molino Naldoni
Molino Piantoni
Euroiovine
Italforni
Sunmix
Di Vicino Forni
Farinera Coromina
Solania
Molini Bongiovanni
Mecnosud
KBirr
Esmach
Goeldlin Collection
Ciao Pomodoro
Gi.Metal
GLDM Food Concept
Fritturista - Oleificio Zucchi
Ponticorvo
Cirio
Inpact
Authentico
La Fiammante
SudForni
Scugnizzonapoletano
ITS
Izzo Forni
Hot Dry Delivery
Napoli Caffè
Gargiulo
Zanolli
Frießinger Mühle
Rossogargano
Manna Forni
MAM Forni
Sokan
Acunto Ovens
Perteghella
Denti Flours
Spigadoro
Rega - Strianese
San Benedetto
Marra Forni
Ferrara Forni
Robo - D'Amico
Valoriani
Pasini
Caputo
Resto Italia
Polselli
Cediform
Latteria Sorrentina
Marana Forni
Molino Quaglia
Molino Iaquone
Flo.it - Woody Briketts
Dallagiovanna
Forno Santo
Jungle Juice
International Pizza Expo
MP Forni
Matese Funghi
Del Prete Legnami
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2024 Associazione Verace Pizza Napoletana | All rights reserved
Registered Office: Associazione Verace Pizza Napoletana, Via Capodimonte 19a, 80131 Napoli, Italia - C.F./P.IVA: 07801000634
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
Privacy Policy - Cookies Policy
Site protected by reCAPTCHA: Privacy - Terms