AVPN Approved Suppliers
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 18 January 2024
Thursday 15 February 2024
Thursday 14 March 2024
Thursday 16 May 2024
Thursday 04 July 2024
Thursday 25 July 2024
Thursday 12 September 2024
Thursday 10 October 2024
Thursday 14 November 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
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