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 08 December 2022
Thursday 19 January 2023
Thursday 16 February 2023
Thursday 16 March 2023
Thursday 18 May 2023
Thursday 15 June 2023
Thursday 13 July 2023
Thursday 14 September 2023
Thursday 05 October 2023
Thursday 16 November 2023

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

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


Euroiovine
Perteghella
Latteria Sorrentina
Molini Fagioli
Il Faggetto SITTA
Gi.Metal
Ferrara Forni
Gargiulo
Solania
Ooni
Caputo
Del Prete Legnami
Molino Piantoni
Olitalia
ITS
Pasini
Cediform
Jungle Juice
Agugiaro - 5 Stagioni
Esmach
Minas Forno
Dallagiovanna
Flo.it - Woody Briketts
Izzo Forni
Cosma
Grassi
Forno Santo
SudForni
La Fiammante
Vitella
Molini Bongiovanni
Polselli
Mecnosud
Sokan
Scugnizzonapoletano
Pagnossin
Manna Forni
Inpact
KBirr
Di Vicino Forni
Molino Iaquone
Effeuno
Acunto Ovens
Molino Casillo
Spigadoro
Molino Quaglia
Ponticorvo
Valoriani
VTKFUL
Cirio
Ciao Pomodoro
Napoli Caffè
Authentico
MIRA SUD
International Pizza Expo
La Valle
Marana Forni
Marra Forni
Denti Flours
 
 
  • 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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