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 05 October 2023
Thursday 16 November 2023
Thursday 18 January 2024
Thursday 15 February 2024
Thursday 14 March 2024
Thursday 18 April 2024
Thursday 16 May 2024
Thursday 04 July 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

Feedback from course participants

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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


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