Peter Surace
Discover the secrets to make the "VERACE PIZZA NAPOLETANA" at home in a TWO DAYS interactive virtual lesson.
Corrado Scaglione
Discover the preparation techniques: the dough stretching, baking and garnishing of the Roman-style “on peel pizza”
Peter Surace
Discover the secrets to make the "Verace Dough" at home in a two hours interactive virtual lesson.
Peter Surace
Descubre los secretos para hacer masa de Verace Pizza en casa en una lección interactiva y en línea de 2 horas
Salvatore De Rinaldi
Learn how to make sourdough and how to manage the dough with this acid mother
Salvatore Santucci
You will see how red can generate many different flavors: learn to prepare Pizzas Romana, Cornicione Ripieno, Scarpariello, Piennolo and Bufala, Nduja.
Attilio Bachetti
Find out how Pizza, a symbol of the city's inspiration, can also become an expression of creativity through the Pizzas Carnevale, Cannolo, Zucca and Porcini, Fiore.
Attilio Bachetti
Make together with the Maestro Attilio Bachetti of Associazione Verace Pizza Napoletana unique and tasty pizzas: Appennini, Meravigliao, Natalina, Ricotta and onions.
Salvatore Santucci
Discover together with Maestro Salvatore Santucci the Pizzas of Tradition, those that have been present for generations in the best "Neapolitan Veraci Pizzerias".
Salvatore Santucci
Marinara: unique and delicious pizza! Learn through the videos of Maestro Salvatore Santucci how a simple dish can acquire new and unmistakable flavors through different ingredients.
Enzo Esposito, Gennaro Langella, Salvatore Santucci
Together with the Maestri of the Associazione Verace Pizza Napoletana Enzo Esposito, Gennaro Langella and Salvatore Santucci, make the Pizza par excellence: the Margherita.
Dareen Akkad
اكتشف أسرار صنع عجين البيتزا النابوليتانا "Verace Dough" في المنزل في درس تفاعلي مدته ساعتان.
Peter Surace e Aurora Napolitano
Aprenda a hacer la masa de pizza napolitana en una clase magistral de 4 horas.
Enzo Esposito
Acquire theoretical and practical skill in the making and handling of authentic Neapolitan dough.
Peter Surace e Aurora Napolitano
Learn how to make the Neapolitan Pizza dough in a 4 hours masterclass.
Salvatore Santucci
Learn how acquire skills and starting from the "True" dough with 00 flour go to the use of other types of flour.
Antonio Pace, Gennaro Langella
In this video you will learn how to prepare, according to the teachings of the Association Instructor, some typical Neapolitan dishes, the Pizzaiola Meat, the anchovies in the pan and the Pasta with Beans, all cooked in a wood oven.
Gennaro Langella
The Laid of the dough is a very important phase during the realization of a real Neapolitan Pizza. Learn the techniques of how best to roll out your dough from our instructor Gaetano Langella and create a unique "crust”.
Maria Carmela Scola
Learn the processing techniques of gluten-free pizza dough
Salvatore De Rinaldi, Enzo Esposito
Learn how to prepare and create fried and battered products.
Peter Surace
Learn how to use the italian frying method and discover how to fry Crocchè, Palle di Riso, Fried Polenta and Battered Vegetables
Peter Surace
Learn how to make at home the traditional Frittatina of Pasta with the help of our Maestri
Peter Surace
Use the Verace Dough to discover how to prepare the traditional neapolitan Fried Pizza, and also Montanarine e Scugnizielli
Peter Surace
Discover the secrets of how to make a traditional neapolitan dish, Tortano, with our Maestro
Enzo Esposito, Gennaro Langella
The well known neapolitan pizza all around the world, such as Margherita, revealed in all its secrets and traditional ingredients
Enzo Esposito, Gennaro Langella
Make a True Neapolitan Pizza Dough and discover how best to handle the professional spiral mixer
Peter Surace
Discover out techniques, ingredients and all our secrets to prepare a hand made Verace Dough
Istruttore AVPN
The purpose of this on line Training is to give the essential notions to start a qualified working activity and learning the Neapolitan technique.
