Discover the True Neapolitan Pizza with our educational workshop designed to make you experience the art of Neapolitan pizzaiuolo, recognized by UNESCO as intangible heritage of humanity. This course is open to tourists of all ages that are visiting Naples.
This event is an exciting journey into the history and culture of the Neapolitan pizza where the participants can live the experience of being a “pizzamaker for a day”.
The 3-hour laboratory is structured in:
The experience will be held every day by reservation, from 10:00 to 13:00 and from 15:00 to 18:00.
For requests regarding differen hours, duration or program, send an email to experience@pizzanapoletana.org
The rate we offer is € 97,00 for people including non-alcoholic drinks, apron, membership of the club "Friends of the True Neapolitan Pizza" with the its card and the certificate "Pizza maker for one day".
The participants will be ready to bake it according to tradition in the old wood-fired pizza oven (due to proximity to the oven, it is advisable to wear closed shoes).
The workshop is in Italian and English.
For groups of at least 6 people in other languages, write to experience@pizzanapoletana.org
And not just this! Neapolitan Pizza-maker for one day is also a journey into the Neapolitan tradition.
The tourist could also decide to be accompanied by a guide into our exclusive “Tour of Vera Pizza”, a path into the streets of Naples to discover the historical pizzerias and the amazing gastronomic and cultural heritage that surround them.
The tour is available in Italian and English. The price will be established in relation to the number of participants.
For information write to experience@pizzanapoletana.org
Select a date and book the course
The workshop is held in the school of the Verace Neapolitan Pizza Association and involves the preparation of pizza with the help of an instructor of the Association that will lead the participants on this interactive journey.
We will leave the civil garments to become pizza chefs with a personalized apron designed for the occasion, we will talk about the "ideal" products, we will prepare the dough by hands to be able to understand the right consistency, will roll the dough on the counter of pizzaiolo and, after having covered it with tomato, Campana buffalo mozzarella, basil and olive oil, the participants will be ready to bake it according to tradition in the old wood-fired pizza oven.
Finally, everyone will eat the result of their work, pizza a portafglio (folded in four).
For the last hour you will enjoy a moment of conviviality as the Neapolitans love, at the table in front of traditional Neapolitan pizzas signed by our instructors.
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