Advanced courses

Course of deep-fried neapolitan food

The three days of technical analysis aims to train who:

- wishes to deepen their knowledge on the preparation and processing of frying

- wants to offer its customers a wider and equally tasty offer.

A high-profile, limited-number training masterclass led by an AVPN Master that allows you to acquire skills and high practical creation and preparation of fried and battered products.

The course is aimed at:
- Those who are already in the pizzeria or restaurants sector;
- Those who participated to a Vera Pizza Napoletana (True Neapolitan Pizza) course.

The duration of the course is of 21 hours.

N. of participants:
Min. 4 / Max 10
Duration:
Three days (Monday - Wednesday)
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:
€ 450,00 + Iva
Price for AVPN members:
€ 250,00 + Iva
Price for AVPN students:
€ 250,00 + Iva
1 day of training on deli:
€ 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

AVPN - Course of deep-fried neapolitan food
AVPN - Course of deep-fried neapolitan food
AVPN - Course of deep-fried neapolitan food

PROGRAM OF DAY 1 – THE BREADED:

  • h. 10.00
    Presentation of the course
  • h. 11.00
    Theorical lesson about frying oils
  • h. 12.00
    Practical laboratory about cooking and preparation of basic ingredients
  • h. 14.00
    Break
  • h. 14.30
    Preparation of:
    • Neapolitan crocchè (Neapolitan mashed potato croquette, covered in bread crumbs and deep-fried)
    • Neapolitan arancini (Stuffed rice balls, covered with bread crumbs and deep-fried)
    • mozzarelline Milanese and French way (Fried cherry mozzarella)
    • scagliozzi (Fried polenta chips)
    • frittatina di pasta (Fried pasta frittata)
    • montanare (Small fried pizza)
    • scugnizzielli (Fried dough stripes)
    • pasta cresciuta (deep-fried dough balls)
  • h. 16.30
    Rules of proper storage of basic ingredients for fried food
  • h. 17.00
    End of the day

PROGRAM OF DAY 2 – THE BATTERED:

  • h. 10.00:
    Theorical lesson about vegetables and their seasonality
  • h. 11.00:
    Practical laboratory of preparation:
    • of tempura, both with water and flour and eggs and flour
    • of batter with milk, eggs and flour
  • h. 12.00:
    Cutting and cooking of vegetables
  • h. 14.30:
    Frying:
    • paste cresciute e zeppoline
    • vegetables
    • filled pumpkin flower
    • mozzarella in carrozza (Fried mozzarella sandwiches)
  • h. 16.00:
    Several ways to present the fried product to the costumers
  • h. 17.00:
    End of the day

PROGRAM OF DAY 3– PRACTICAL TRAINING:

  • h. 10.00:
    Making of and frying of the product with the learned techniques
  • h. 14.00:
    Final test
  • h. 16.00:
    Delivery of the certificate of attendance

PROGRAM OF DAY 4 (OPTIONAL) – DELI PRODUCTS:

  • h. 10.00:
    Making of and cooking:
    • panino napoletano (Neapolitan rolls, filled with cheese and cured meat)
    • frittatine di pasta
    • pasta sfoglia (Puff pastry products)
    • quiche
    • torte rustiche (Savory pies)
    • vol au vent
    • pasta brisè (Short crust pastry)
  • h 17.00:
    End of the day


AVPN - Course of deep-fried neapolitan food
AVPN - Course of deep-fried neapolitan food
AVPN - Course of deep-fried neapolitan food

Presentation of the Maestro Salvatore de Rinaldi

Photo gallery of the course

Feedback from course participants

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

CONTACT US

AVPN Approved Suppliers


Cosma
Authentico
Spigadoro
Marra Forni
Gargiulo
Pizzastyle
Olitalia
Il Faggetto SITTA
La Fiammante
Latteria Sorrentina
Caputo
Molino Iaquone
 Del Prete Legnami
Molino Quaglia
Pasini
La Valle
Cirio
Marana Forni
Molini Bongiovanni
Solania
Euroiovine
Perteghella
Di Vicino Forni
Polselli
TERRAVIVA
Inpact
Mecnosud
Gimetal
Manna Forni
Ciao Pomodoro
Agugiaro - 5 Stagioni
Esmach
Ferrara Forni
Molino Piantoni
Dalla Giovanna
Cediform
Acunto Ovens
Gerardo Di Nola
Meking
Valoriani
Grassi
Ponticorvo
MIRA SUD
Denti Flours
 
 
  • 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 dei mille 16, 80121 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