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 10 February 2022
Thursday 10 March 2022
Thursday 12 May 2022
Thursday 28 July 2022
Thursday 15 September 2022
Thursday 06 October 2022
Monday 21 November 2022

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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Pizzastyle
Esmach
Ciao Pomodoro
KBirr
MIRA SUD
Pasini
Molino Piantoni
Euroiovine
Cediform
Di Vicino Forni
Jungle Juice
Ferrara Forni
Jungle Juice
Ponticorvo
Authentico
ITS
Agugiaro - 5 Stagioni
Polselli
Molini Fagioli
Latteria Sorrentina
Molini Bongiovanni
VTKFUL
Napoli Caffè
Caputo
Inpact
Molino Quaglia
Spigadoro
Marana Forni
Valoriani
Gimetal
Scugnizzonapoletano
Manna Forni
Denti Flours
Solania
Marra Forni
La Valle
Molino Iaquone
Del Prete Legnami
Il Faggetto SITTA
Cosma
Dallagiovanna
Flo.it - Woody Briketts
Acunto Ovens
Olitalia
Forno Santo
Grassi
Gargiulo
La Fiammante
 
 
  • 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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