Advanced courses

Advanced cooking technique of Neapolitan pizza

 

The course is a high-profile advanced training experience (4 days), which allows you to acquire skills and high practical skills in cooking the True Neapolitan Pizza in a wood, gas, electric and rotative oven.

The world of Neapolitan pizza is today increasingly looking for the professional figure of the baker, a real profession that deserves a technical specialization and a deep knowledge of the subject.

 

The course is dedicated to COOKING TECHNIQUES. The preparation and management of doughs is not the subject of the course.

 

The course is structured in such a way as to allow the student to:

- perfect and learn the rules for a perfect cooking of a VPN in wood, gas, electric and rotative ovens

- learn the basic rules for proper cooking

- know the technical characteristics of  wood, gas, electric and rotative ovens

- select and manage the correct times and temperatures for ideal cooking

.

The course is led by qualified maestri pizzaioli with great and recognized skills in the sector.

 

The course is aimed at:

- Those who are already in the pizzeria or restaurants field;

- Those who are ex-student of the AVPN courses;

- Those who have a basic knowledge about the cooking of Neapolitan pizza.

 

  1. of participants:

Min. 4 / Max 10

 

Location:

Associazione Verace Pizza Napoletana, Via Capodimonte 19/A - 80131 Napoli

Provided uniform:

  1. 1 Shopper - n.2 T-Shirts - n. 1 Pants - n.1 Neckerchief -

Teacher:
Luca Di Massa

Price:
€ 550,00 + Iva
Price for AVPN members:
€ 400,00 + Iva
Price for AVPN students:
€ 400,00 + 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

AVPN - Advanced cooking technique of Neapolitan pizza
AVPN - Advanced cooking technique of Neapolitan pizza
AVPN - Advanced cooking technique of Neapolitan pizza
AVPN - Advanced cooking technique of Neapolitan pizza

- Learn the rules for a perfect cooking of a VPN in wood, gas, electric and rotative ovens

- Learn the basic rules for proper cooking

- Know the technical characteristics of  wood, gas, electric and rotative ovens

- Select and manage the correct times and temperatures for ideal cooking



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

CONTACT US

AVPN Approved Suppliers


La Valle
Frießinger Mühle
Robo - D'Amico
Rossogargano
GLDM Food Concept
Latteria Sorrentina
Matese Funghi
Gianni Acunto Ovens
Grassi
Molino Naldoni
Fritturista - Oleificio Zucchi
Cosma
Dallagiovanna
SudForni
Castello di Solfagnano
Spigadoro
Effeuno
Authentico
Olitalia
Perteghella
Molino Piantoni
San Benedetto
Nutras
Gargiulo
Salumificio MEC Palmieri
Caputo
La Fiammante
Manna Forni
Revolve
International Pizza Expo
Ferrara Forni
Jungle Juice
Valoriani
Molini Bongiovanni
Ponticorvo
KBirr
Molino Spadoni
Izzo Forni
Esmach
Polselli
Flo.it - Woody Briketts
VTKFUL
Di Vicino Forni
Marana Forni
Pagnossin
Gi.Metal
Italforni
Farinera Coromina
Molino Quaglia
MIRA SUD
Zanolli
Cediform
Goeldlin Collection
Rovagnati
Denti Flours
Molino Iaquone
ITS
Cirio
Agugiaro - 5 Stagioni
Inpact
Napoli Caffè
Forno Santo
Del Prete Legnami
Hot Dry Delivery
Resto Italia
Rega - Strianese
Ooni
Marra Forni
Vitella
Minas Forno
Scugnizzonapoletano
Ciao Pomodoro
Sokan
MAM Forni
Molini Fagioli
Euroiovine
Sunmix
MP Forni
Pasini
Mecnosud
Solania
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2024 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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