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 and electric 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 and electric ovens

- learn the basic rules for proper cooking

- know the technical characteristics of  wood, gas and electric 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:
Enzo Esposito, 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 and electric ovens

- Learn the basic rules for proper cooking

- Know the technical characteristics of  wood, gas and electric 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


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