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 June 2025
Monday 21 July 2025
Monday 15 September 2025
Monday 13 October 2025
Monday 03 November 2025
Monday 24 November 2025

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

BOOKING
"Gluten free course"

+

Invoicing information

Choose course
 
€ 150,00 (+ Iva)

Fields with * are mandatory

AVPN Approved Suppliers


Mecnosud
KBirr
Dallagiovanna
Hot Dry Delivery
Diamond
Olitalia
VTKFUL
Jungle Juice
Pasini
Minas Forno
Revolve
Acetaia Bellei
Latteria Sorrentina
Forno Santo
Forni Ceky
GLDM Food Concept
Farinera Coromina
Molini Bongiovanni
Castello di Solfagnano
La Fiammante
MAM Forni
Spigadoro
Rossogargano
Rega - Strianese
Molino Naldoni
Marra Forni
Salumificio MEC Palmieri
Molino Iaquone
Solania
Molini Fagioli
Flo.it - Woody Briketts
Ooni
Gianni Acunto Ovens
Cosma
Matese Funghi
Manna Forni
Caputo
Cirio
Guestplan
Tecnomac
San Benedetto
Perteghella
Del Prete Legnami
Polselli
MP Forni
Cediform
Frießinger Mühle
Domino
SudForni
Euroiovine
Italforni
Authentico
La Valle
ITS
Macte Ovens
Sunmix
Gi.Metal
Zanolli
Ciao Pomodoro
Molino Spadoni
Molino Piantoni
Robo - D'Amico
Fritturista - Oleificio Zucchi
Inpact
International Pizza Expo
Gargiulo
Sokan
Goeldlin Collection
Agugiaro - 5 Stagioni
Napoli Caffè
Sorì Italia
Ferrara Forni
Vitella
Ponticorvo
Resto Italia
Valoriani
Izzo Forni
Marana Forni
Nutras
Grassi
Denti Flours
Rovagnati
MIRA SUD
Effeuno
Molino Quaglia
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2025 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
Privacy Policy - Cookies Policy
Site protected by reCAPTCHA: Privacy - Terms