Advanced courses

Advanced training 60 hours full immersion

The course is developed with the aim of perfecting and deepening the True Neapolitan pizza. It is aimed at those who have already attended the basic course or who already have proven basic knowledge and want to deepen other technical aspects.

The course will be divided into different phases that will range from the simultaneous preparation and cooking of more complex pizzas, to the development of gluten-free pizza, to the world of yeast and leavening procedures with sourdoughs and finally to a unique Neapolitan frying method course. Afterwards, each participant can choose to continue the training,  an advanced online course. Cooking will be tackled from different points of view by comparing the mixtures prepared in the different courses based on the different characteristics of the products.

 

 

In detail:7days

 

Gluten Free Pizza Course

Baker Course

Sourdough course

“Neapolitan Friggitoria”

 

60 hours (thursday-friday-monday-tuesday-wednesday-thursday-friday)

Teacher:
Istruttori AVPN

Next dates
Thursday 19 June 2025
Thursday 17 July 2025
Thursday 09 October 2025
Thursday 30 October 2025
Thursday 20 November 2025

Price:
€ 1.250,00 + Iva
Price for AVPN members:
€ 1.025,00 + Iva
Price for AVPN students:
€ 1.025,00 + Iva
Language assistant:
€ 250,00 + 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

Gluten Free Pizza Course

                Theory, introduction to celiac disease and the gluten-free diet: definitions and numbers by the                  AIC (Italian Celiac Association)

                Practical workshop on dough, strech and cooking by the Instructors of the True Neapolitan                         Pizza   Association;

Bakery Course

                Theory: ovens, wood and technical equipment

                 Practical workshop on single and multiple cooking

Sourdough course

                 Sourdough creation and management

                 Practical workshop on dough, strech and cooking of pizzas with different yeasts

Neapolitan Friggitoria

               Theoretical lesson on frying oils

                Practical workshop of cooking and preparation of basic ingredients

Preparation of:

  • Neapolitan crocchè (Neapolitan mashed potato croquette, covered in bread crumbs and deep-fried)
  • Neapolitan arancini (Stuffed rice balls, covered with bread crumbs and deep-fried)
  • mozzarelline Milanese and French way (Fried cherry mozzarella)
  • scagliozzi (Fried polenta chips)
  • frittatina di pasta (Fried pasta frittata)
  • montanare (Small fried pizza)
  • scugnizzielli (Fried dough stripes)
  • pasta cresciuta (deep-fried dough balls)
    Rules of proper storage of basic ingredients for fried food

 



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