Advanced courses

Course of deep-fried neapolitan food

The two 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 16 hours.

N. of participants:
Min. 4 / Max 10
Duration:
Two days 
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

Teacher:
Istruttore AVPN

Next dates
Thursday 25 July 2024
Thursday 12 September 2024
Thursday 10 October 2024
Thursday 14 November 2024
Thursday 05 December 2024

Price:
€ 350,00 + Iva
Price for AVPN members:
€ 250,00 + Iva
Price for AVPN students:
€ 250,00 + 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

In collaboration with:

Olitalia

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:

Presentation of the course

Theorical lesson about frying oils

Practical laboratory about cooking and preparation of basic ingredients

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)
    Rules of proper storage of basic ingredients for fried food

PROGRAM OF DAY 2 – THE BATTERED:

Theorical lesson about vegetables and their seasonality


Practical laboratory of preparation:

  • of tempura, both with water and flour and eggs and flour
  • of batter with milk, eggs and flour
    Cutting and cooking of vegetables
  •  Frying:
    • paste cresciute e zeppoline
    • vegetables
    • filled pumpkin flower
    • mozzarella in carrozza (Fried mozzarella sandwiches)
      Several ways to present the fried product to the costumers

Making of and frying of the product with the learned technique

 



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

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The accommodation cost cannot be paid in advance. It must be paid, on arrival in Naples, directly to the structure that manages the campus.
€ 150,00 (+ Iva)

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AVPN Approved Suppliers


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