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

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Di Vicino Forni
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Valoriani
Mecnosud
Dalla Giovanna
Ponticorvo
Esmach
Cirio
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La Valle
Meking
Il Faggetto SITTA
Agugiaro - 5 Stagioni
MIRA SUD
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Acunto Ovens
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Solania
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Cosma
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Pizzastyle
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Authentico
TERRAVIVA
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Grassi
Denti Flours
Molino Quaglia
Olitalia
Molini Bongiovanni
Marra Forni
Ciao Pomodoro
Pasini
Latteria Sorrentina
 
 
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