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

Price:
€ 400,00 + 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 formazione@pizzanapoletana.org

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

At the moment there are no available dates!
Contact us to know the next dates!

CONTACT US

AVPN Approved Suppliers


Marra Forni
Authentico
Molino Iaquone
Grassi
Manna Forni
Inpact
Cosma
Ciao Pomodoro
Molini Bongiovanni
Esmach
Valoriani
Mecnosud
Olitalia
Scugnizzonapoletano
Spigadoro
Euroiovine
Solania
Molino Piantoni
Napoli Caffè
 Del Prete Legnami
Cirio
Polselli
Di Vicino Forni
Gerardo Di Nola
MIRA SUD
Latteria Sorrentina
Pizzastyle
La Valle
Molino Quaglia
Agugiaro - 5 Stagioni
Meking
Cediform
Acunto Ovens
Gargiulo
Pasini
Denti Flours
La Fiammante
Dalla Giovanna
Gimetal
Caputo
Marana Forni
Ponticorvo
Ferrara Forni
Il Faggetto SITTA
Forno Santo
Perteghella
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
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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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