Training Vera Pizza

The intensive training

The intensive training is oriented towards people who want to learn the Neapolitan technique of making pizza.


Duration Training:
60 HOURS, divided in: 42 hours of Laboratory-School, 13 hours of Theory, 5 hours of Professional stage at AVPN certified pizzerias.
N. of partecipants:
min 4/max 10;
Duration:
9 days *
Stage:
in one of well-known Neapolitan pizzerias according to the schedule.
Final Exam:
Wednesday afternoon;
AVPN Work uniform:
4 t-shirts, 2 pants, 2 neckerchieves, 2 aprons, 2 hats, 1 back-pack, 1 handbook;

€ 1.750,00
(taxes and HACCP Certification included)* for the basic course

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:
42 HOURS of Laboratory-School
N. of participants:
min 2/max 10;
Duration:
7 DAYS

€ 750,00 (taxes included)*
*The costs of accommodation, food and transfer are not included.

Extra stage

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


Duration:
7 days
For additional weeks, please contact AVPN or write an email to formazione@pizzanapoletana.org
Costs of the room inside AVPN Campus - Via Capodimonte, 19/A, 80131 Naples
Single Room € 50,00 for night
Double Room € 65,00 for night

€ 400,00
(taxes included)

From 01/08/2018
to 01/17/2018

From 02/05/2018
to 02/14/2018

From 03/05/2018
to 03/14/2018

From 04/09/2018
to 04/18/2018

From 05/07/2018
to 05/16/2018

From 06/04/2018
to 06/13/2018

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.

"Pizzaiolo Maestro" Teachers

Surace Pizzaiolo Maestro

Lello Surace

Mattozzi a Piazza Carità

Fazio Pizzaiolo Maestro

Gaetano Fazio

Da Gaetano a Ischia

Miele Pizzaiolo Maestro

Peppe Miele

Vuolo Pizzaiolo Maestro

Guglielmo Vuolo

Eccellenze Campane

Teachers

Surace Pizzaiolo Verace Senior

Paolo Surace

Mattozzi a Piazza Carità

Di Massa Pizzaiolo Verace Senior

Roberto Di Massa

Pizzeria Tonino

Santucci Pizzaiolo Verace Senior

Salvatore Santucci

Mastromatteo Pizzaiolo Verace

Tommaso Mastromatteo

Villa Marina

Langella Pizzaiolo Verace

Gennaro Langella

Giordano Pizzaiolo Verace Senior

Alfonso Giordano

Ma Tu Vulive A' Pizza

Salvo Pizzaiolo Verace Senior

Ciro Salvo

50 Kalò di Ciro Salvo

De Rinaldi Pizzaiolo Verace Senior

Salvatore De Rinaldi

Casa de Rinaldi

Luciano Pizzaiolo Verace Senior

Gennaro Luciano

Antica Pizzeria Port'Alba

Vuolo Pizzaiolo Verace

Valerio Vuolo

Fratelli Vuolo

Abussi Pizzaiolo Verace

Giulio Abussi

Queen Margherita of Savoy

Piscopo Pizzaiolo Verace

Rosario Piscopo

Mondo Pizza 2004

Morotti Pizzaiolo Verace Senior

Roberto Morotti

Da Roberto a Bagnoli

Esposito Pizzaiolo Verace

Vincenzo Esposito

Carmnella

Leone Pizzaiolo Verace Senior

Marco Leone

Papè Satan

Esposito Pizzaiolo Verace Senior

Enzo Esposito

L'Arte della Pizza

Di Lorenzo Pizzaiolo Verace Senior

Gaetano Di Lorenzo

Umberto

Improta Pizzaiolo Verace

Giovanni Improta

Pizzeria al 22

Bachetti Pizzaiolo Verace Senior

Attilio Bachetti

Pizzeria Da Attilio

AVPN Approved Suppliers


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


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