Advanced courses

Masterclass Basic Training Teaching Plan

The purpose of this Training is to give the essential notions to start a qualified working activity and learning the Neapolitan technique.

N. of participants:
Min. 4 / Max 7

Price:
€ 1.500,00 + Iva
Price for AVPN members:
€ 1.500,00 + Iva
Price for AVPN students:
€ 1.500,00 + Iva
Language assistant:
€ 300,00 + 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 - Masterclass Basic Training Teaching Plan
AVPN - Masterclass Basic Training Teaching Plan
AVPN - Masterclass Basic Training Teaching Plan
  1. Theory (6 hours):
    • Historical background and introduction of Neapolitan pizza;
    • Different methods of leavening, maturation, and fermentation of pizza dough;
    • A study about main ingredients of Neapolitan pizza: water, flour, yeast, salt, tomato, mozzarella and extra virgin olive oil;
    • Baking and building techniques of wood and gas oven.

  2. Laboratory-School (28 hours): All the practical lessons will be held by an expert AVPN’s pizza maker, in the laboratory equipped with wood ovens and gas ovens and other modern equipment.
    Training program is organized as follows:
    • Preparation of pizza dough with hands and kneader;
    • Mold preparation;
    • Pizza dough’s handling and its condiment;
    • Oven functions: ignition, use of baker’s shoved and baking techniques;
    • Learning how to bake according to preferable temperature;
    • Baking’s difference with various temperature and result’s analysis;
    • Cleaning tools.


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

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AVPN Approved Suppliers


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