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: 42 hours of Laboratory-School, 13 hours of Theory, 5 hours of Professional stage at AVPN pizzerias.
N. of partecipants:
min 4/max 10;

€ 1.750,00
(Taxes and HACCP Certification 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 7 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:
7 DAYS
42 HOURS of Laboratory-School
N. of participants:
min 2/max 6;

€ 750,00
(Taxes included)

Extra stage

One week of stage (from Monday to Friday either in the morning or in the evening) that our students do in an AVPN certified Pizzeria during which they may do all the steps of the production of True Neapolitan Pizza, working along side with the leading maker during his work. Extra weeks of stage may also be organized according to the Association and the Pizzeria.








Duration:
5 DAYS
from monday to friday; morning or evening.
N. of participants:
1, The Extra Stage is single.

€ 400,00
(Taxes included)

From Monday 08 February 2021
to Wednesday 17 February 2021
From Monday 08 March 2021
to Wednesday 17 March 2021
From Monday 12 April 2021
to Wednesday 21 April 2021
From Monday 03 May 2021
to Wednesday 12 May 2021
From Monday 07 June 2021
to Wednesday 16 June 2021
From Monday 21 June 2021
to Wednesday 30 June 2021
From Monday 19 July 2021
to Wednesday 28 July 2021
From Monday 30 August 2021
to Wednesday 08 September 2021
From Monday 27 September 2021
to Wednesday 06 October 2021
From Monday 18 October 2021
to Wednesday 27 October 2021
From Monday 08 November 2021
to Wednesday 17 November 2021
Costs of the room inside AVPN Campus
Single Room € 50,00 for night
Double Room € 65,00 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 (13 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 (42 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) Professional Stage (5 hours)

A professional stage is provided among important pizzeria certificated by AVPN. This stage is necessary in order to acquire a direct experience with customers and work-related problems. Stage will be on Saturday from 10,00 to 15,00. Applicants will be identified by an uniform and badge with the logo of the Association. Applicants will observe the pizza maker during his daily job, and will have the opportunity to ask questions about productive and handling process, ingredients and baking.

d) 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


Molino Iaquone
Ferrara Forni
VTKFUL
Esmach
Inpact
Polselli
Olitalia
Pizzastyle
Mecnosud
Denti Flours
Molino Quaglia
Pasini
Perteghella
Dalla Giovanna
Il Faggetto SITTA
Cosma
Euroiovine
MIRA SUD
Gerardo Di Nola
Manna Forni
Scugnizzonapoletano
Caputo
Cediform
Molini Bongiovanni
Di Vicino Forni
Gargiulo
Latteria Sorrentina
La Fiammante
Meking
Solania
Authentico
Ciao Pomodoro
Molino Piantoni
Flo.it - Woody Briketts
Forno Santo
Spigadoro
Gimetal
Grassi
Marana Forni
Napoli Caffè
Agugiaro - 5 Stagioni
Acunto Ovens
La Valle
La Nuova Casearia
Marra Forni
Valoriani
Jungle Juice
Ponticorvo
Cirio
 Del Prete Legnami
Jungle Juice
 
 
  • 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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