1st Master on Pizza Napoletana
Started on monday 11th of may, the first Master about Neapolitan Pizza organized by our Association in Naples.
During the Master that is held in the Professional School Duca di Buon Vicino in Naples, our Vice-Presidend Raffaele Surace is teaching and explaing all the secrets and the skills everybody needs to produce a real neapolitan pizza.
The Master runs for 5 days (intensive laboratory and Lessons about products - Flour, San marzano plum tomatoes, Extravirgin olive oil, Buffalo milk mozzarella, Hygiene laws and safety factor). After that we organize a working stage in some historical pizzerie in Naples for two days. Next monday an Test-Exam (practical skill and knowledge of products) will be held by the learnes.
Next masters will be from 25 of May to 1 of June, from 8 to 15 of June, from 29 of June to 6 of July and finally from 13 to 20 of July. For further information open the following link: https://www.pizzanapoletana.org/formazione.php
Thursday 14 May 2009

AVPN Approved Suppliers


Pasini
Forno Santo
La Fiammante
Acunto Ovens
Authentico
Flo.it - Woody Briketts
Il Faggetto SITTA
Gerardo Di Nola
Caputo
Pizzastyle
Marana Forni
MIRA SUD
Gargiulo
Perteghella
La Valle
Polselli
Dalla Giovanna
 Del Prete Legnami
Latteria Sorrentina
Napoli Caffè
Scugnizzonapoletano
Ferrara Forni
Meking
Olitalia
Cosma
Molini Bongiovanni
Denti Flours
Cirio
Ponticorvo
Grassi
Molino Quaglia
Mecnosud
Agugiaro - 5 Stagioni
Molino Iaquone
Molino Piantoni
Esmach
Di Vicino Forni
Valoriani
Inpact
Gimetal
Euroiovine
Spigadoro
Marra Forni
Cediform
Ciao Pomodoro
Solania
Manna Forni
 
 
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