Advanced courses

Bread in pizzeria

Two days of technical study aimed at training pizza makers who want to deepen their knowledge on the making of dough for bread making. A high-profile and limited-numbered training masterclass led by AVPN instructors and "Le 5 stagioni" technicians, during which will be taught various kneading and cooking techniques to reproduce in a pizzeria, to offer customers a quality and exclusive bread every day, furthermore you will learn how to save money by not throwing the leftover dough.

The course is aimed at:
- Those who already are in the pizzeria or restaurants field;
- Those who participated to a course of Vera Pizza Napoletana.

The training duration is 10 hours.

N. of participants:
Min. 4 / Max 10
Duration:
2 days (Monday and Tuesday)
Location:
Associazione Verace Pizza Napoletana, Via Capodimonte 19/A - 80131 Napoli
Provided uniform:
n.1 Shopper - n.2 T-Shirts - n.1 Pants - n.1 Neckerchief – n.1 Apron

Price:
€ 250,00 + Iva
Price for AVPN members:
€ 150,00 + Iva
Price for AVPN students:
€ 150,00 + Iva
Language assistant:
€ 150,00 + 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

In collaboration with:

AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria

PROGRAM OF DAY 1:

  • h. 09.00:
    Explanation of the concept of “Bread in Pizzeria”
  • h. 09.30:
    Kneading of dough
  • h. 10.00:
    Shaping of the loaves and several single portion
  • h. 10.45:
    Explanation and introduction of new generation flour
  • h. 12.15:
    Start baking bread
  • h. 14.00:
    Making of a pre-dough for Ciabatta bread
  • h. 15.00:
    End of the day

PROGRAM DAY 2:

  • h. 09.00:
    Explanation of the dough for Ciabatta bread
  • h. 10.00:
    Kneading of the dough
  • h. 11.00:
    Bread baking and following tasting
  • h. 12.45:
    Delivery of the certificate of attendance
  • h. 13.00:
    End of the day


AVPN - Bread in pizzeria
AVPN - Bread in pizzeria
AVPN - Bread in pizzeria

At the moment there are no available dates!
Contact us to know the next dates!

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Il Faggetto SITTA
Forno Santo
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KBirr
Olitalia
Scugnizzonapoletano
Esmach
Del Prete Legnami
Grassi
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Valoriani
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ITS
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Solania
Polselli
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Flo.it - Woody Briketts
Ciao Pomodoro
Di Vicino Forni
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MIRA SUD
Acunto Ovens
VTKFUL
Molino Iaquone
Ponticorvo
Pasini
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Cirio
Ooni
Gargiulo
Pizzastyle
Molino Quaglia
Mecnosud
Inpact
Caputo
Molini Bongiovanni
Perteghella
Agugiaro - 5 Stagioni
Molino Casillo
 
 
  • 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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