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