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


Grassi
Gargiulo
Molino Spadoni
MAM Forni
Euroiovine
Guestplan
Ciao Pomodoro
Resto Italia
Vitella
Molino Naldoni
Pasini
Inpact
Izzo Forni
Solania
Authentico
Diamond
La Valle
Polselli
Matese Funghi
Forni Ceky
Ooni
Mecnosud
Salumificio MEC Palmieri
La Fiammante
KBirr
Molino Iaquone
MIRA SUD
Forno Santo
Effeuno
Macte Ovens
Nutras
Hot Dry Delivery
Agugiaro - 5 Stagioni
Castello di Solfagnano
Frießinger Mühle
Tecnomac
Santo Babà
Manna Forni
Revolve
Robo - D'Amico
Italforni
Gianni Acunto Ovens
Latteria Sorrentina
Domino
Del Prete Legnami
GLDM Food Concept
Zanolli
Jungle Juice
Rega - Strianese
Gi.Metal
Farinera Coromina
Caputo
Napoli Caffè
Rovagnati
SudForni
Goeldlin Collection
Cirio
Olitalia
Minas Forno
Sokan
Valoriani
Dallagiovanna
Molino Quaglia
Molini Fagioli
Acetaia Bellei
Flo.it - Woody Briketts
Cosma
Spigadoro
Molino Piantoni
Perteghella
Cediform
VTKFUL
International Pizza Expo
Denti Flours
Ponticorvo
Sunmix
Marra Forni
MP Forni
Fritturista - Oleificio Zucchi
Sorì Italia
Ferrara Forni
Molini Bongiovanni
Rossogargano
ITS
Marana Forni
San Benedetto
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2025 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