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
2 days (Monday and Tuesday)
Associazione Verace Pizza Napoletana, Via Capodimonte 19/A - 80131 Napoli
n.1 Shopper - n.2 T-Shirts - n.1 Pants - n.1 Neckerchief – n.1 Apron