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!

CONTACT US

AVPN Approved Suppliers


Cediform
Valoriani
KBirr
Flo.it - Woody Briketts
Agugiaro - 5 Stagioni
Gi.Metal
Authentico
Olitalia
MIRA SUD
Molino Iaquone
Ciao Pomodoro
ITS
Esmach
VTKFUL
International Pizza Expo
La Valle
Mecnosud
Molini Bongiovanni
Del Prete Legnami
La Fiammante
Gargiulo
SudForni
Molino Piantoni
Il Faggetto SITTA
Denti Flours
Minas Forno
Jungle Juice
Molino Casillo
Dallagiovanna
Pasini
Acunto Ovens
Marana Forni
Ferrara Forni
Spigadoro
Latteria Sorrentina
Napoli Caffè
Cosma
Ooni
Izzo Forni
Manna Forni
Molini Fagioli
Perteghella
Jungle Juice
Di Vicino Forni
Forno Santo
Caputo
Grassi
Marra Forni
Cirio
Solania
Molino Quaglia
Euroiovine
Inpact
Ponticorvo
Scugnizzonapoletano
Polselli
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2022 Associazione Verace Pizza Napoletana | All rights reserved
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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