Advanced courses

Gluten free course

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 23 January 2023
Monday 20 February 2023
Monday 20 March 2023
Monday 22 May 2023
Monday 19 June 2023
Monday 17 July 2023
Monday 18 September 2023
Monday 09 October 2023
Monday 20 November 2023

Price:
€ 350,00 + Iva
Price for AVPN members:
€ 250,00 + Iva
Price for AVPN students:
€ 250,00 + Iva
Language assistant:
€ 150,00 + Iva

The cost does not include expenses for food and accommodation.
For information on accommodation inside AVPN Campus or in affiliated hotels and B&Bs, write to welcomecapodimonte@gmail.com

In collaboration with:

Partnership Caputo

AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course

PROGRAM OF DAY 1:

  • h. 10.00 – 12.00:
    Theory, introduction to celiac disease and to gluten-free diet: definitions and numbers edited by AIC (Italian Celiac disease Association)
  • h. 12.00 – 13.00:
    Theory, the gluten-free flour FioreGlut lesson edited by Molino Caputo
  • h. 13.00 – 18.00:
    Laboratory school held by the Instructors of Associazione Verace Pizza Napoletana:
    • Cleaning and organization of spaces;
    • Making of the gluten-free dough for pizza;
    • Study on the forming of the disc of dough;
    • Cooking in special ovens;
    • Storage of the dough.

PROGRAM OF DAY 2:

  • h. 10.00 - 15.00:
    Practical workshop about dough, shaping the disc of dough and cooking, led by Instructors of AVPN;
  • h. 15.00 - 18.00:
    Practical workshop:
    • The gluten-free menu: service, reception and communication with the celiac costumer
    • Making of nice preparations for several dishes realized with gluten free dough.
  • h. 18.00:
    Delivery of the certificate of attendance


AVPN - Gluten free course
AVPN - Gluten free course
AVPN - Gluten free course

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The accommodation cost cannot be paid in advance. It must be paid, on arrival in Naples, directly to the structure that manages the campus.
€ 150,00 (+ Iva)

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AVPN Approved Suppliers


Il Faggetto SITTA
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Cosma
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KBirr
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Solania
Scugnizzonapoletano
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Effeuno
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SudForni
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Sokan
Denti Flours
Di Vicino Forni
Authentico
La Valle
Minas Forno
Vitella
Del Prete Legnami
Esmach
Inpact
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Forno Santo
Grassi
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MIRA SUD
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Molino Casillo
Mecnosud
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VTKFUL
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  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2022 Associazione Verace Pizza Napoletana | All rights reserved
Registered Office: Associazione Verace Pizza Napoletana, Via Capodimonte 19a, 80131 Napoli, Italia - C.F./P.IVA: 07801000634
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
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