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 05 October 2023
Thursday 16 November 2023
Sunday 26 November 2023
Thursday 18 January 2024
Thursday 15 February 2024
Thursday 14 March 2024
Thursday 18 April 2024
Thursday 16 May 2024
Thursday 04 July 2024

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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"Advanced training 60 hours full immersion"

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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.
€ 250,00 (+ Iva)

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AVPN Approved Suppliers


Molino Naldoni
Minas Forno
Acunto Ovens
Ooni
Flo.it - Woody Briketts
Fritturista - Oleificio Zucchi
La Fiammante
Valoriani
Solania
Inpact
Molini Bongiovanni
Hot Dry Delivery
Pasini
Cosma
Denti Flours
Ponticorvo
Caputo
ITS
Rega - Strianese
Gargiulo
MP Forni
International Pizza Expo
Esmach
VTKFUL
Sunmix
Authentico
Molino Quaglia
Olitalia
Cirio
Molino Casillo
Agugiaro - 5 Stagioni
Izzo Forni
Castello di Solfagnano
Italforni
Effeuno
Spigadoro
Vitella
Molino Piantoni
Rossogargano
Manna Forni
San Benedetto
Gi.Metal
Cediform
Mecnosud
Jungle Juice
Marra Forni
Dallagiovanna
Ciao Pomodoro
Grassi
Molini Fagioli
Del Prete Legnami
Forno Santo
MIRA SUD
Perteghella
Scugnizzonapoletano
Euroiovine
SudForni
Pagnossin
KBirr
La Valle
Marana Forni
MAM Forni
Ferrara Forni
Latteria Sorrentina
Sokan
Di Vicino Forni
Molino Iaquone
Polselli
Napoli Caffè
 
 
  • 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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