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

Teacher:
Salvatore De Rinaldi, Enzo Esposito

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


Latteria Sorrentina
Esmach
Grassi
Cediform
Gerardo Di Nola
Napoli Caffè
Ponticorvo
Molini Bongiovanni
Molino Piantoni
Acunto Ovens
MIRA SUD
Manna Forni
Cirio
Marana Forni
La Fiammante
Perteghella
Euroiovine
Olitalia
Cosma
Il Faggetto SITTA
Forno Santo
La Valle
Gimetal
Denti Flours
Molino Quaglia
Spigadoro
Polselli
Solania
 Del Prete Legnami
Pasini
Ferrara Forni
Caputo
Dalla Giovanna
Authentico
Molino Iaquone
Agugiaro - 5 Stagioni
VTKFUL
Di Vicino Forni
Pizzastyle
Ciao Pomodoro
Marra Forni
Mecnosud
Inpact
La Nuova Casearia
Flo.it - Woody Briketts
Scugnizzonapoletano
Gargiulo
Valoriani
Meking
 
 
  • 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 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