Training Vera Pizza

Training Vera Pizza

The Training Vera Pizza is for everyone who wants to learn the real act about the true Neapolitan Pizza and it is especial y for everyone who has never been a pizza maker rather than for someone that has already got a minimum Knowledge about this experience, as well as for business man who are interested in investing in a Neapolitan Pizzeria. It is mainly a practical training, but our students have to learn all the main theoretical aspects about the realization of a Neapoitan pizza and the knowledge of the ingredients as well. The training is in Italian language, but you can ask for a language assistant that simultaneously translate for you application for the training.







Duration Training:
9 DAYS
60 HOURS, divided in: 46 hours of Laboratory-School and 14 hours of Theory.
N. of partecipants:
min 4/max 10;

€ 1.750,00
(Taxes and HACCP Certification included)

Advanced training

The course is developed with the aim of perfecting and deepening the True Neapolitan pizza. It is aimed at those who have already attended the basic course or who already have proven basic knowledge and want to deepen other technical aspects.
The course will be divided into different phases that will range from the simultaneous preparation and cooking of more complex pizzas, to the development of gluten-free pizza, to the world of yeast and leavening procedures with sourdoughs and finally to a unique Neapolitan frying method course.

In detail:
2 days of Gluten Free Pizza Course
2 days of Baker Course
3 days of Sourdough Masterclass
2 days of “Neapolitan Friggitoria”
+ an advanced online course chosen by the participant


Duration:
9 DAYS
72 HOURS of Laboratory-School
N. of participants:
min 2/max 10

€ 1250,00
(Taxes included)

Extra training

The Extra Training is either for everyone who has just attended the training Vera Pizza or who wants to improve the Neapolitan technique. This intensive training of 5 days deals with the improvement of Margherita and Marinara pizza’ s technique of baking (more pizza in the wood oven), the preparation of vegetables, and last but not least the making and control of more complex pizzas with special attention to the calzoni.












Duration:
5 DAYS
30 HOURS of Laboratory-School
N. of participants:
min 2/max 10;

€ 500,00
(Taxes included)

From Monday 10 January 2022
to Wednesday 19 January 2022
SOLDOUT
From Monday 31 January 2022
to Wednesday 09 February 2022
From Monday 28 February 2022
to Wednesday 09 March 2022
From Monday 28 March 2022
to Wednesday 06 April 2022
From Monday 02 May 2022
to Wednesday 11 May 2022
From Monday 13 June 2022
to Wednesday 22 June 2022
From Monday 18 July 2022
to Wednesday 27 July 2022
From Monday 05 September 2022
to Wednesday 14 September 2022
From Monday 26 September 2022
to Wednesday 05 October 2022
From Monday 17 October 2022
to Wednesday 26 October 2022
From Monday 07 November 2022
to Wednesday 16 November 2022
Costs of the room inside AVPN Campus
Single Room € 47,00 for night
Double Room € 85,00 for night
AVPN
AVPN
AVPN

TEACHING PLAN

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

The Training lasts 60 hours and is organized as follows:

a) Theory (14 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.
b) Laboratory-School (46 hours)

All the practical lessons will be held by an expert AVPN's pizza maker, in the new laboratory of Capodimonte equipped with 3 wood ovens, 2 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;
  • Baking's difference with various temperature and result's analysis;
  • Oven functions: ignition, use of baker's shoved and baking techniques;
  • Learning how to bake according to preferable temperature;
  • Cleaning tools.
c) Certificate of attendance and final exam

At the end of the course will be given a certificate of attendance which attest the participation of the intensive training lasted 60hours about real Neapolitan pizza. The certificate is private and include the score obtained in the final exam taken by applicants. Final exam consists of a practical-theoretical test about the preparation of the two Neapolitan pizza: margherita and marinara.

AVPN Work uniform:

4 t-shirts, 2 pants, 2 neckerchieves, 2 aprons, 2 hats, 1 back-pack, 1 handbook.

AVPN Approved Suppliers


Denti Flours
Valoriani
Flo.it - Woody Briketts
Spigadoro
Il Faggetto SITTA
Cediform
Grassi
Marana Forni
Acunto Ovens
Molino Casillo
Mecnosud
Latteria Sorrentina
Gargiulo
Perteghella
Pizzastyle
Euroiovine
Forno Santo
Ferrara Forni
Gimetal
KBirr
Scugnizzonapoletano
Ooni
Olitalia
Molino Piantoni
Agugiaro - 5 Stagioni
Polselli
Di Vicino Forni
Molino Iaquone
Molini Bongiovanni
Molini Fagioli
Ponticorvo
Jungle Juice
VTKFUL
MIRA SUD
Cosma
La Valle
La Fiammante
Cirio
Authentico
Marra Forni
Inpact
Caputo
Pasini
Manna Forni
Ciao Pomodoro
Molino Quaglia
Jungle Juice
Napoli Caffè
Del Prete Legnami
Dallagiovanna
Solania
Esmach
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2021 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
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