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associazione verace pizza napoletana
associazione verace pizza napoletana
TRAINING
Training courses for trained or trainees pizza-makers

NEWS

Prossimo corsoNext course

To know about the availability of the courses, please contact the Association.

Download the PDF to find out the other dates!

INFO

foto formazione corsi per pizzaioli INTENSIVE TRAINING COURSES OF TRUE NEAPOLITAN PIZZA

The Training course is based on the practice and on the skills development for the manipulation of the pizza. For this reason after the theorethical lectures we organize group and individual practical work. The program is intended to give the essential concepts to understand the qualified artisanal work and to learn the Neapolitan technique.

The Training will last 60 hours subdivided in the following manner:

Theory (7 hours): Four hours of commodity science, equipment, hygiene and safety.
The hours of theory, will be integrated by 2 or 3 visits at the companies and will give useful information about the choice of PRODUCTS that are used for the making of the Neapolitan pizza (Flour, Plum tomatoes, Extra-vergin olive oil, Buffalo and cow's milk mozzarella) and also about the EQUIPMENT (Wood burning oven; benches; pizza Peels (wood & stainless steel); cruets; mixers etc.

School (33 hours): You are going to spend lots of time working and preparing dough, forming the balls, slapping the dough, cooking pizzas and preparing the ingredients. Every student will have his own space and will be overseen by the master pizzaiolo of AVPN.
The practice will start the first day with making dough by hands than with the mixer. The students will learn how to light on the wood-burning oven and how to keep it ready to work. The learners will also achive many secrets and skills like the way of preparing the ingredients (how the mozzarella should be cut, how the tomato plums should be crushed etc.)

Professional Stage (20 hours): 20 hours of individual practice at historical and very famous Neapolitan pizzerias.
The student will be identified by an uniform and by a badge with the logos of the Association.
The student during his stay at the pizzeria will watch the pizza maker while he is doing his work and will ask questions about the making process, the manipulation, the condiments, the cooking etc.
During the evening, when possible, the student can practice in making pizza. Also he has to be overseen while stretching, guarnishing and cooking of more pizzas.
Every day the student will prepare his own dough in order to use it the next day.

Additional Training (12 hours) - Optional: You can choose to attend 3 days of additional Training that are going to be dedicated to teach the other kind of pizzas and the calzone (folded pizza). The student will learn how to prepare the ingredients and how to cook the pizzas. The additional course will take place only if the minimum number of 3 participants is reached.

Extra Stage (1 week) – Optional: We also arrange an extra optional stage if requested. A week of only practice at the pizzeria. During this week a student will follow all the stages of the true Neapolitan pizza making, assisting the main pizzamaker during his work. Every extra week starts on Mondady and ends on Friday. You can choose to go in the morning, in the evening, or both (according the time with the pizzaiolo).

More infos at: formazione@pizzanapoletana.org

 The AVPN starts training courses and stages for trained or trainees pizza-makers from all over the world, so the new generations will keep alive ancient traditions and their roots, distinguishing the “original neapolitan pizza“ all over the world. Therefore, training courses for overseas pizza-makers are encouraged, also through flight bookings, car rentals and hotel reservations in town and so on.
The course is in Italian language. The foreigners can require a language assistant
Each training course, at any level, will offer some brief, yet necessary theory and technique issues; however a lot of practice will be done on the spot, in our associated Pizzerias and our apprentices will be continuously tutored by qualified Neapolitan pizza-makers.

 At the end of the course the AVPN will issue a degree certifying the successful completion of the course for each trained pizza-maker. The degree will not be given to the pizzeria they belong to, therefore the pizza-maker can count on an enduring and guaranteed certification. At the same time a certified pizza-maker commits himself to comply with our Association protocol; in this way the ancient pizza-makers tradition is kept alive by new generations and the “original Neapolitan pizza“ will remain unaltered.






COURSE LOCATION

Location: via Gorizia, 2 - Poggioreale (Na)

Clicca qui per ingrandire la mappa




Theory

imparare la teoria della verace pizza napoletana Four hours of commodity science, equipment, hygiene and safety on the job lectures. We also provide three visits at producers for other six hours. Knowlegde of Products and Production factors The course's theoretical hours aim to furnish the students with an essential knowledge of the physiological, morphological and genetic components of the products which compose the Neapolitan pizza (Flour, Plum tomatoes, Extra-vergin olive oil, Buffalo and cow’s milk mozzarella). The theory section will take place in the laboratory and producers enterprices following a well defined schedule in which the instructors will teach this fivee essential concepts.




Laboratory School

pratica sulla realizzazione della verace pizza napoletana 28 hours of practice managed by Master pizzamaker. The training is focused on practice: so you are going to spend a lot of time working and preparing the dough, forming the balls, slapping the dough, cooking pizza and preparing all ingredients you need. From the morning till the evening you are going to practise, because it is the most important thing to do in a true Neapolitan pizza training. Every student will have a his own work space and will be overseen by the master pizzaiolo of AVPN. The practice will start the first day with making dough by hands than with the machine. The students will learn how to turn on the wood-fired oven and how to cook the pizza in it, to prepare and keep ready the workbench. The students will also achive many secrets and skills like the way of preparing the ingredients (how to cut mozzarella, how to prepare tomato etc.)




Professional Stage

Stage in pizzeria napoletana 20 hours of individual practice at historical and very famous Neapolitan pizzerias The students will have their stages at the pizzerias from Wednesday till Friday and Tuesday and Wednesday the week after, from 10 a.m. till 2 p.m. The student will be identified by an uniform and by a badge with the logos of the Association. The student during his stay at the pizzeria will watch the pizza maker while he is doing his work and will ask questions about the production process, manipulations, condiments, cooking etc.




"PIZZAIOLO MAESTRO" TEACHERS (random order)

Surace

Lello Surace

Pizzeria:
Qualification: Pizzaiolo Maestro
Signup date: 14/02/2011

Fazio

Gaetano Fazio

Pizzeria:
Qualification: Pizzaiolo Maestro
Signup date: 14/02/2011

Vuolo

Guglielmo Vuolo

Pizzeria:
Qualification: Pizzaiolo Maestro
Signup date: 09/02/2011

Miele

Peppe Miele

Pizzeria: VPN Americas LLC
Qualification: Pizzaiolo Maestro
Signup date: 14/02/2011

TEACHERS (random order)

Salvo

Ciro Salvo

Pizzeria:
Qualification: Pizzaiolo Verace Senior
Signup date: 28/02/2011

Improta

Giovanni Improta

Pizzeria:
Qualification: Pizzaiolo Verace
Signup date: 16/02/2011

Santucci

Salvatore Santucci

Pizzeria:
Qualification: Pizzaiolo Verace Senior
Signup date: 04/10/2012

Giordano

Alfonso Giordano

Pizzeria:
Qualification: Pizzaiolo Verace Senior
Signup date: 16/02/2011

Morotti

Roberto Morotti

Pizzeria:
Qualification: Pizzaiolo Verace Senior
Signup date: 16/02/2011

Di Massa

Roberto Di Massa

Pizzeria:
Qualification: Pizzaiolo Verace Senior
Signup date: 14/02/2011

Vuolo

Valerio Vuolo

Pizzeria:
Qualification: Pizzaiolo Verace
Signup date: 06/04/2011

Barrios

Josè Barrios

Pizzeria: VPN Americas LLC
Qualification: Pizzaiolo Verace Senior
Signup date: 14/02/2011

Bachetti

Attilio Bachetti

Pizzeria:
Qualification: Pizzaiolo Verace Senior
Signup date: 14/02/2011

Mastromatteo

Tommaso Mastromatteo

Pizzeria:
Qualification: Pizzaiolo Verace
Signup date: 02/05/2011

Surace

Paolo Surace

Pizzeria:
Qualification: Pizzaiolo Verace Senior
Signup date: 14/02/2011






FOTO DEI TRAINING

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