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 18 November 2019
to Wednesday 27 November 2019
From Monday 13 January 2020
to Wednesday 22 January 2020
SOLDOUT
From Monday 10 February 2020
to Wednesday 19 February 2020
From Monday 09 March 2020
to Wednesday 18 March 2020
From Monday 20 April 2020
to Wednesday 29 April 2020
From Monday 11 May 2020
to Wednesday 20 May 2020
From Monday 08 June 2020
to Wednesday 17 June 2020
From Monday 13 July 2020
to Wednesday 22 July 2020
From Monday 07 September 2020
to Wednesday 16 September 2020
From Monday 05 October 2020
to Wednesday 14 October 2020
From Monday 09 November 2020
to Wednesday 18 November 2020
From Monday 23 November 2020
to Wednesday 02 December 2020
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


Gargiulo
Di Vicino Forni
 Del Prete Legnami
Molino Quaglia
Olitalia
La Valle
Mecnosud
Solania
Pasini
Molino Iaquone
TERRAVIVA
Gimetal
Denti Flours
Gerardo Di Nola
Dalla Giovanna
Meking
Pizzastyle
Euroiovine
Latteria Sorrentina
Acunto Ovens
Molini Bongiovanni
Marana Forni
Cirio
Ferrara Forni
Perteghella
Spigadoro
Molino Piantoni
Polselli
Marra Forni
Agugiaro - 5 Stagioni
La Fiammante
Authentico
MIRA SUD
Esmach
Cediform
Valoriani
Inpact
Manna Forni
Ciao Pomodoro
Ponticorvo
Grassi
Il Faggetto SITTA
Cosma
Caputo
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2019 Associazione Verace Pizza Napoletana | All rights reserved
Registered Office: Associazione Verace Pizza Napoletana, Via dei mille 16, 80121 Napoli, Italia - C.F./P.IVA: 07801000634
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
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