Piazza Pizza is back at Cheese 2015

Four days to discover all the secrets of the Neapolitan pizza

From Friday 18 to Monday, September 21, in the courtyard of the Scuole Maschili in Bra (Cn), returns the Piazza Pizza, as part of Cheese 2015. The only place where you can find out all the secrets of the Verace Pizza Napoletana and meet the best Masters thanks to the well-established collaboration between Slow Food Italy and the Associazione Verace Pizza Napoletana.



Pizza Pizza will be led by the Brianza Neapolitan Corrado Scaglione, trustee of the Associazione Verace Pizza Napoletana in Lombardy and owner of the Enosteria Lipen in Canonica Lambro (Mb), supported by Paolo Surace, coordinator of the Executive Council AVPN, in organizing the brigade of the Masters Pizza Makers.

Each day from Friday to Sunday from 11.00 to 12.00 you can use your hands thanks to some workshops about the True Neapolitan Pizza dough preparation for families and fans with two outstanding speakers, the Masters of 'Associazione Verace Pizza Napoletana Giovanni Improta and Luca di Massa.

There will be three then daily appointments with the Tasting workshops: Friday 18 the day will be dedicated to the historical pizzerias of the center of Naples with Paolo Surace (Pizzeria Mattozzi in Piazza Carità), Gennaro Luciano (Antica Pizzeria Port'Alba) and Vincenzo Esposito (Carmnella ). Saturday 19 will be the turn of the border stories with Ciro Oliva (Concettina ai Tre Santi) in the District Sanità of Naples, and Walter and Guido Picariello (Pizzeria Gennaro Esposito in Turin) and Davide Finotti (Pizzeria Gennaro Esposito in Bra).Sunday 20 the rendezvous is with the researchers of the dough and raw materials: the Varese by adoption Antonello Cioffi (La Piedigrotta) and the Neapolitans Salvatore Grasso (Gorizia) and Attilio Bachetti (Da Attilio). And, finally, on Monday 21 a journey through the world of pizza outside Naples with Corrado Scaglione (Lipen, Canonica Lambro), Salvatore Gatta (Fandango, Scalera), Domenico Martucci (Per Bacco, Cuneo) and Coorporazione Pizzaioli of Tramonti. Thhe pizza makers will tell the history and technique at the base of their work together with, Stefano Auricchio, General Manager of the Associazione Verace Pizza Napoletana and Antonio Puzzi, Project Manager Slow Food for Campania and Basilicata.

For those who want more, They can attend a real day of study to find out Monday, 21 September from 10.00 to 13.00 "The Sourdough naturally Verace", a workshop dedicated to theworkers in the sector and organized by The 5 Stagioni and Associazione Verace Pizza Napoletana. During the course will be revealed all the secrets of the The Sourdough naturally Verace. Each participant will receive a complimentary copy of the book "Flour, water, yeast, salt and Passion," the card "Friend of Vera Pizza Napoletana" and a Jacket by "Le 5 Stagioni". For info and reservations solely for the workshop please contact v.alberti@agugiarofigna.com

Info: marketing@pizzanapoletana.org


Thursday 10 September 2015

AVPN Approved Suppliers


Ferrara Forni
Gianni Acunto Ovens
Hot Dry Delivery
Dallagiovanna
Solania
Napoli Caffè
MIRA SUD
Salumificio MEC Palmieri
Goeldlin Collection
Santo Babà
Cediform
Rossogargano
Resto Italia
Grassi
Molino Quaglia
San Benedetto
Authentico
KBirr
Zanolli
Cosma
International Pizza Expo
Polselli
Agugiaro - 5 Stagioni
Farinera Coromina
Rovagnati
MAM Forni
Sunmix
Marana Forni
Castello di Solfagnano
Cirio
Denti Flours
Frießinger Mühle
Ooni
Molino Spadoni
Tecnomac
Vitella
Manna Forni
Molino Piantoni
Sokan
Latteria Sorrentina
Italforni
Nutras
Molino Iaquone
Gargiulo
ITS
Pasini
Marra Forni
Del Prete Legnami
Inpact
Molino Naldoni
Rega - Strianese
Minas Forno
Effeuno
Gi.Metal
Acetaia Bellei
Valoriani
Jungle Juice
Sorì Italia
La Fiammante
VTKFUL
Forno Santo
Macte Ovens
Forni Ceky
Caputo
Guestplan
Mecnosud
Domino
Olitalia
GLDM Food Concept
Diamond
Revolve
Izzo Forni
Robo - D'Amico
SudForni
Effedue
Matese Funghi
Flo.it - Woody Briketts
Spigadoro
Ponticorvo
Fritturista - Oleificio Zucchi
Molini Fagioli
Perteghella
Ciao Pomodoro
Euroiovine
La Valle
MP Forni
 
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