Advanced courses

Advanced training 9 days 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.

 

 

In detail: 9 days

 

2 days of Gluten Free Pizza Course

 

2 days of Baker Course

 

3 days of sourdough course

 

2 days of “Neapolitan Friggitoria”

Teacher:
Maestro AVPN

Next dates
Thursday 17 June 2021
Thursday 15 July 2021
Thursday 09 September 2021
Thursday 07 October 2021
Thursday 04 November 2021

Price:
€ 1.250,00 + Iva
Price for AVPN members:
€ 1.250,00 + Iva
Price for AVPN students:
€ 1.250,00 + 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 formazione@pizzanapoletana.org

2 days of 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;

2 days of Bakery Course

                Theory: ovens, wood and technical equipment

                 Practical workshop on single and multiple cooking

3 days of Sourdough course

                 Sourdough creation and management

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

2 days of 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 9 days 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


Olitalia
VTKFUL
Molini Fagioli
Il Faggetto SITTA
Forno Santo
Pizzastyle
Ferrara Forni
Solania
La Valle
Polselli
Ciao Pomodoro
MIRA SUD
Jungle Juice
Jungle Juice
 Del Prete Legnami
Denti Flours
Caputo
Molini Bongiovanni
Marra Forni
Molino Iaquone
Agugiaro - 5 Stagioni
Inpact
Esmach
Molino Casillo
Di Vicino Forni
Valoriani
Ponticorvo
Spigadoro
Meking
Pasini
Acunto Ovens
Dallagiovanna
Cosma
Scugnizzonapoletano
Euroiovine
Molino Piantoni
Mecnosud
Marana Forni
Manna Forni
Cediform
La Fiammante
Cirio
Gimetal
Grassi
Authentico
Napoli Caffè
Flo.it - Woody Briketts
Gargiulo
Perteghella
Latteria Sorrentina
La Nuova Casearia
Molino Quaglia
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
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Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
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