TRAINING
Training courses for trained or trainees pizza-makers

NEWS

Next course

Closed the enrollments for the classes of the 14th of May and the 11th of June.

We are now accepting registrations for the courses starting the 9th of July.

INFO

INTENSIVE TRAINING COURSES OF TRUE NEAPOLITAN PIZZA

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

The Training will last 50 hours subdivided in the following manner:

Theory: Four hours of commodity science, equipment, hygiene and safety on the job lectures. We also provide three visits at producers for other six hours. Knowledge 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-virgin olive oil, buffalo and cow’s milk mozzarella). The theory section will take place in the laboratory and producers enterprises following a well defined schedule in which the instructors will teach this five essential concepts.

Laboratory School : 28 hours of practice managed by our 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 practice, 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.

Professional Stage: 16 hours of individual practice at historical and very famous Neapolitan pizzerias The students will have their stages at the pizzerias from Tuesday till Friday from 7 p.m. till 11 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.

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. An English speaking tutor is available, while for other languages a minimum of five people in each group is required.Formazione 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)

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Theory

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

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

16 hours of individual practice at historical and very famous Neapolitan pizzerias The students will have their stages at the pizzerias from Tuesday till Friday from 7 p.m. till 11 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. During the evening, when possible, the student will have to exercise in making pizza. Also he has to be observed while stretching, condimenting and cooking of more pizzas. Every day the student will prepare his own dough to use it the next day.

TEACHERS