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
This course aims to train those who want to learn and/or deepen their theorical and technical knowledge about the making of dough for gluten-free pizza and want to satisfy the request of their customers with a tasty, effective and modern offer. The course is led by qualified pizza chefs with great and recognized skills in the skills.
The course is aimed at:
- Those who are already in the pizzeria or restaurants sector;
- Those who are interested, even without experience, in acquiring the right technical and professional skills.
The training duration is 16 hours (3 theorical + 13 practical).
N. of participants:
Min. 4 / Max 10
Duration:
Two days (Monday and Tuesday)
Location:
Associazione Verace Pizza Napoletana, Via Capodimonte 19/A - 80131 Napoli
Provided uniform:
n. 1 Shopper - n.2 T-Shirts - n. 1 Pants - n.1 Neckerchief - n.1 Apron
Teacher:
Domenico Scola, Maria Carmela Scola
Next dates
Monday 12 October 2026
Monday 25 January 2027
Monday 22 February 2027
Price:
€ 350,00 + Iva
Price for AVPN members:
€ 250,00 + Iva
Price for AVPN students:
€ 250,00 + Iva
Language assistant:
€ 150,00 + Iva
In collaboration with:
