The three-day technical study aims to train:
A high-profile, limited-number training led by the Vice President Massimo Di Porzio and an AVPN instructor, which allows you to acquire theoretical and practical skill in the production of sourdough and in managing the dough with this acid mother.
The course is aimed at:
N° of participants: Min. 4 / Max 10
Duration: 3 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
Wednesday 29 January 2025
Wednesday 19 February 2025
Wednesday 12 March 2025
Price:
€ 400,00 + Iva
Price for AVPN members:
€ 300,00 + Iva
Price for AVPN students:
€ 300,00 + Iva
Language assistant:
€ 150,00 + Iva
The cost does not include expenses for food and accommodation.
For information on accommodation inside or in affiliated hotels and B&Bs, write to welcomecapodimonte@gmail.com
1st DAY: CREATION AND MANAGEMENT OF SOURDOUGH
10.00 am Presentation of the course.
10.30 am Preparation of a dough with sourdough provided by AVPN – Division of the dough into two tables:
- one at R.T.
- one in the fermentation cell (24 ° C - 75% humidity)
Preparation of tools for preparing your own yeast and to refresh the one provided by the AVPN.
11.00 am Preparation of yeast and refreshment.
1.00 pm Theory - What is mother yeast and its variety
1.30 pm Lunch
2.00 pm Preparation of dough with brewer's yeast to leave at R.T.
3.00 pm New refreshment of Mother Yeast
Analysis of the previous yeast and PH measurements
Preparation of the yeast
4.00 pm Lesson about the oven and cooking modes of the dough
2nd DAY: MANAGEMENT OF NATURAL SOURDOUGH
9.30 am Refreshment of the yeast prepared the day before and refreshment of that provided by the AVPN.
10.30 am Preparation of a dough with sourdough supplied by the AVPN
11.00 am Start of production of pizzas with dough from fermentation cell and comparison with that with B.Y.
12.00 am Theory: Lactic acid bacteria, fermentation and maturation.
1.30 pm Lunch (Tasting of pizzas produced by the Maestro)
3.00 pm New refreshment for Mother Yeast - Analysis of the previous one and PH measurements - Preparation of the yeast
4.00 pm Theory: Function of water and salt in the dough
4.30 pm Preparation of pizzas with semi-mature dough
3rd DAY: PRACTICAL COOKING
Practical exercise of preparation and cooking of pizzas prepared with mother yeast
Fields with * are mandatory
