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;

€ 1.800,00
(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:
Gluten Free Pizza Course
Baker Course
Sourdough Masterclass
“Neapolitan Friggitoria”
+ an advanced online course chosen by the participant


Duration:
7 DAYS
60 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 08 January 2024
to Wednesday 17 January 2024
From Monday 05 February 2024
to Wednesday 14 February 2024
SOLDOUT
From Monday 04 March 2024
to Wednesday 13 March 2024
From Monday 08 April 2024
to Wednesday 17 April 2024
From Monday 06 May 2024
to Wednesday 15 May 2024
From Monday 27 May 2024
to Wednesday 05 June 2024
From Monday 24 June 2024
to Wednesday 03 July 2024
From Monday 15 July 2024
to Wednesday 24 July 2024
From Monday 02 September 2024
to Wednesday 11 September 2024
From Monday 30 September 2024
to Wednesday 09 October 2024
From Monday 21 October 2024
to Wednesday 30 October 2024
From Monday 04 November 2024
to Wednesday 13 November 2024
From Monday 25 November 2024
to Wednesday 04 December 2024
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


Cosma
Molino Quaglia
Italforni
Hot Dry Delivery
Del Prete Legnami
Revolve
Denti Flours
Di Vicino Forni
Resto Italia
Perteghella
Gi.Metal
La Valle
MAM Forni
Rossogargano
Inpact
Molini Fagioli
Marra Forni
VTKFUL
Cediform
Jungle Juice
Valoriani
Gargiulo
Minas Forno
KBirr
Rega - Strianese
Molino Naldoni
Ferrara Forni
Molini Bongiovanni
Latteria Sorrentina
Caputo
Grassi
Ponticorvo
Pasini
SudForni
Euroiovine
MIRA SUD
Napoli Caffè
Effeuno
Molino Casillo
Mecnosud
GLDM Food Concept
Esmach
Goeldlin Collection
Olitalia
Authentico
Molino Piantoni
Agugiaro - 5 Stagioni
Dallagiovanna
San Benedetto
Spigadoro
Castello di Solfagnano
Scugnizzonapoletano
Solania
Vitella
Pagnossin
Sunmix
Forno Santo
Marana Forni
Sokan
Fritturista - Oleificio Zucchi
Ciao Pomodoro
ITS
Manna Forni
Molino Iaquone
Flo.it - Woody Briketts
MP Forni
Acunto Ovens
Zanolli
Cirio
La Fiammante
Izzo Forni
Ooni
Polselli
International Pizza Expo
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2023 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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