A training led by the Vice President Massimo Di Porzio and Salvatore De Rinaldi, which allows you to acquire theoretical and practical skill in the production of mother yeast and in managing the dough with this acid mother. In partnership with Esmach
The course is a high-profile and limited-numbered training experience, which allows the acquirement of knowledge and great practical skills to properly make a gluten-free pizza.
In partnership with Molino Caputo
A course that allows the learning of various techniques of kneading and cooking in order to make bread in a pizzeria, to offer customers a quality and exclusive product every day. The course is carried out in cooperation with Le 5 Stagioni.
A training masterclass led by the Maestro Pizzaiolo Salvatore Santucci, that allows to acquire competence and high skills about the making of “Verace” dough with 00 flour and also learn how to use other kinds of flour.