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 formazione@pizzanapoletana.org

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


Pizzastyle
Cediform
Forno Santo
Polselli
Ciao Pomodoro
Cirio
Di Vicino Forni
Molino Quaglia
Inpact
Solania
Marra Forni
Il Faggetto SITTA
Perteghella
Molino Piantoni
Gargiulo
Cosma
Ponticorvo
 Del Prete Legnami
VTKFUL
Gimetal
Euroiovine
Gerardo Di Nola
Authentico
Mecnosud
Napoli Caffè
Caputo
Acunto Ovens
Spigadoro
Scugnizzonapoletano
MIRA SUD
Esmach
Olitalia
La Fiammante
Flo.it - Woody Briketts
Grassi
Latteria Sorrentina
La Valle
Molini Bongiovanni
Ferrara Forni
Agugiaro - 5 Stagioni
Molino Iaquone
Valoriani
Pasini
Denti Flours
La Nuova Casearia
Meking
Manna Forni
Dalla Giovanna
Marana Forni
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2020 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
Privacy Policy - Cookies Policy
Site protected by reCAPTCHA: Privacy - Terms