The AVPN export the know- how on the true pizza in the world-the trainings for pizza makers highly d

The courses are fully booked till next April. More and more foreigners arrive in the world capital of pizza to learn the secrets of the true pizza


Entering the class of AVPN where the courses for pizza makers take place is a unique experience: students are grouped depending on their language and they carefully listen to their interpreters.

In this training, there were a Portuguese, a Korean and two French. The two French guys, in their early twenties, came to Naples to build up their fortune.

Martin, why did you choose to come to Naples and attend the AVPN course of pizza maker? "Because even is the pizza is very popular in Paris, the real Neapolitan style pizza is hard to find - answers the ex- basketball player converted to gastronomy -The first time I ate it, I realized it was clearly above any other similar proposal ,it had something more: it was elastic, with a few, but high quality ingredients and digestible.

So I decided to learn the art of the Neapolitan pizza and spread such a quality product in Paris. "


Tuesday 20 January 2015

AVPN Approved Suppliers


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