Two days of technical study that aim to train:
- Those who want to deepen their knowledge about the kneading of dough for Neapolitan Pizza;
- Those who want to give a wider and as much tasting offer to their customers.
A high-profile and limited-numbered masterclass led by the Maestro Pizzaiolo Salvatore Santucci, that allows to acquire competence and high skills about the making of “Verace” dough with 00 flour and also learn how to use other kinds of flour.
The course is aimed at:
- Those who are already in the pizzeria or restaurants sector;
- Those who participated to a Vera Pizza Napoletna (True Neapolitan Pizza) course.
The training duration is 16 hours.
N. of participants:
Min. 4 / Max 10
Two days (Wednesday and Thursday)
Associazione Verace Pizza Napoletana, Via Capodimonte 19/A - 80131 Napoli
n. 1 Shopper - n.2 T-Shirts - n. 1 Pants - n.1 Neckerchief - n.1 Apron