The course is a high-profile training experience at a limited number, a specialization course regarding the preparation of pizza by using sea water salt.
The idea was born from the Brand Ambassador of the Verace Pizza Napoletana Association Guglielmo Vuolo who, after intensive experimenting with the dough, in collaboration with the National Research Council has developed an ideal processing protocol for Vera Pizza Napoletana.
The sea water is not collected along the coast, but it’s microbiologically pure product for food use.
The aim is to be able to replace in food and it’s production sea water salt at also industrial level.
The dough of the Neapolitan pizza studied by Vuolo is based on a complex technique, which takes into account the total absence of salt and sodium chloride creates problems in the preparation of the dough.
Issues that the expert pizza maker has overcome by creating a lighter, softer, digestible napolenata pizza, attentive to the well-being and pleasure of the palate, allowed to discover the authentic flavors of the ingredients.
The training duration is 16 hours (3 theorical + 13 practical).