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


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