Training Vera Pizza

Training Vera Pizza

The Training Vera Pizza is oriented towards people who want to learn the Neapolitan technique of making pizza.


Duration Training:
9 DAYS
60 HOURS, divided in: 42 hours of Laboratory-School, 13 hours of Theory, 5 hours of Professional stage at AVPN pizzerias.
N. of partecipants:
min 4/max 10;

€ 1.750,00
(Taxes and HACCP Certification included)

Extra training

The Extra Training is oriented towards people who attended our Training Vera Pizza or who want to improve the Neapolitan technique of making pizza.


Duration:
7 DAYS
42 HOURS of Laboratory-School
N. of participants:
min 2/max 6;

€ 750,00
(Taxes included)

Extra stage

Another Week of practice at AVPN pizzeria (Mon - Fri)


Duration:
5 DAYS
from monday to friday; morning or evening.
N. of participants:
1, The Extra Stage is single.

€ 400,00
(Taxes included)

From Monday 05 March 2018
to Wednesday 14 March 2018
From Monday 09 April 2018
to Wednesday 18 April 2018
From Monday 07 May 2018
to Wednesday 16 May 2018
From Monday 04 June 2018
to Wednesday 13 June 2018
From Monday 02 July 2018
to Wednesday 11 July 2018
From Monday 16 July 2018
to Wednesday 25 July 2018
From Monday 10 September 2018
to Wednesday 19 September 2018
From Monday 08 October 2018
to Wednesday 17 October 2018
From Monday 05 November 2018
to Wednesday 14 November 2018
From Monday 19 November 2018
to Wednesday 28 November 2018
Costs of the room inside AVPN Campus
Single Room € 50,00 for night
Double Room € 65,00 for night
AVPN
AVPN
AVPN

TEACHING PLAN

The purpose of this Training is to give the essential notions to start a qualified working activity and learning the Neapolitan technique.

The Training lasts 60 hours and is organized as follows:

a) Theory (13 hours)
  • Historical background and introduction of Neapolitan pizza;
  • Different methods of leavening, maturation, and fermentation of pizza dough;
  • A study about main ingredients of Neapolitan pizza: water, flour, yeast, salt, tomato, mozzarella and extra virgin olive oil.;
  • Baking and building techniques of wood and gas oven.
b) Laboratory-School (42 hours)

All the practical lessons will be held by an expert AVPN's pizza maker, in the new laboratory of Capodimonte equipped with 3 wood ovens, 2 gas ovens and other modern equipment. Training program is organized as follows:

  • Preparation of pizza dough with hands and kneader;
  • Mold preparation;
  • Pizza dough's handling and its condiment;
  • Baking's difference with various temperature and result's analysis;
  • Oven functions: ignition, use of baker's shoved and baking techniques;
  • Learning how to bake according to preferable temperature;
  • Cleaning tools.
c) Professional Stage (5 hours)

A professional stage is provided among important pizzeria certificated by AVPN. This stage is necessary in order to acquire a direct experience with customers and work-related problems. Stage will be on Saturday from 10,00 to 15,00. Applicants will be identified by an uniform and badge with the logo of the Association. Applicants will observe the pizza maker during his daily job, and will have the opportunity to ask questions about productive and handling process, ingredients and baking.

d) Certificate of attendance and final exam

At the end of the course will be given a certificate of attendance which attest the participation of the intensive training lasted 60hours about real Neapolitan pizza. The certificate is private and include the score obtained in the final exam taken by applicants. Final exam consists of a practical-theoretical test about the preparation of the two Neapolitan pizza: margherita and marinara.

AVPN Work uniform:

4 t-shirts, 2 pants, 2 neckerchieves, 2 aprons, 2 hats, 1 back-pack, 1 handbook.

"Pizzaiolo Maestro" Teachers

Miele Pizzaiolo Maestro

Peppe Miele

VPN Americas LLC

Surace Pizzaiolo Maestro

Lello Surace

Mattozzi a Piazza Carità

Fazio Pizzaiolo Maestro

Gaetano Fazio

Da Gaetano a Ischia

Vuolo Pizzaiolo Maestro

Guglielmo Vuolo

Eccellenze Campane

Teachers

Surace Pizzaiolo Verace Senior

Paolo Surace

Mattozzi a Piazza Carità

Esposito Pizzaiolo Verace Senior

Enzo Esposito

Eredi di Margherita

Salvo Pizzaiolo Verace Senior

Ciro Salvo

50 Kalò di Ciro Salvo

Vuolo Pizzaiolo Verace

Valerio Vuolo

Fratelli Vuolo

Abussi Pizzaiolo Verace

Giulio Abussi

Queen Margherita of Savoy

Di Massa Pizzaiolo Verace Senior

Roberto Di Massa

Pizzeria Tonino

Morotti Pizzaiolo Verace Senior

Roberto Morotti

Da Roberto a Bagnoli

Di Lorenzo Pizzaiolo Verace Senior

Gaetano Di Lorenzo

Umberto

Luciano Pizzaiolo Verace Senior

Gennaro Luciano

Antica Pizzeria Port'Alba

Improta Pizzaiolo Verace

Giovanni Improta

Pizzeria al 22

Leone Pizzaiolo Verace Senior

Marco Leone

Papè Satan

Bachetti Pizzaiolo Verace Senior

Attilio Bachetti

Pizzeria Da Attilio

Santucci Pizzaiolo Verace Senior

Salvatore Santucci

Langella Pizzaiolo Verace

Gennaro Langella

De Rinaldi Pizzaiolo Verace Senior

Salvatore De Rinaldi

Casa de Rinaldi

Piscopo Pizzaiolo Verace

Rosario Piscopo

Mondo Pizza 2004

Giordano Pizzaiolo Verace Senior

Alfonso Giordano

Ma Tu Vulive A' Pizza

Esposito Pizzaiolo Verace

Vincenzo Esposito

Carmnella

Mastromatteo Pizzaiolo Verace

Tommaso Mastromatteo

Villa Marina

AVPN Approved Suppliers


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


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