AVPN WebSchool

From the thirty-year experience of the Associazione Verace Pizza Napoletana, the AVPN School online was born, an educational project that brings together the best expertise in the pizza field.

The AVPN online school is characterized by the consolidated know-how, the prestige and authoritativeness of the instructors, the interactive theoretical-practical method, the integration with a network of excellence and partnerships with the most important corporate and institutional entities in the sector.

An easy to access digital training that offer training courses:

Professional Basic Training

The intensive training is oriented towards people who want to learn the Neapolitan technique of making pizza.

Professional Advanced Courses

Specific courses oriented towards people who want to improve Neapolitan technique for making pizza.

Amateur Courses

Our "Maestri Pizzaioli" will reveal you many secrets regarding the Neapolitan Pizza in a series of Video Lessons that will make you practice at home and will let you live this passion even more.

From 14 to 15 March 2024
Peter Surace
Discover the secrets to make the "VERACE PIZZA NAPOLETANA" at home in a TWO DAYS interactive virtual lesson.

€ 129,00

No date available at the moment
Corrado Scaglione
Discover the preparation techniques: the dough stretching, baking and garnishing of the Roman-style “on peel pizza”

€ 350,00

22 March 2024
Peter Surace
Discover the secrets to make the "Verace Dough" at home in a two hours interactive virtual lesson.

€ 74,00

27 March 2024
Peter Surace
Descubre los secretos para hacer masa de Verace Pizza en casa en una lección interactiva y en línea de 2 horas

€ 74,00

No date available at the moment
Salvatore De Rinaldi
Learn how to make sourdough and how to manage the dough with this acid mother

€ 350,00

Salvatore Santucci
You will see how red can generate many different flavors: learn to prepare Pizzas Romana, Cornicione Ripieno, Scarpariello, Piennolo and Bufala, Nduja.

€ 39,00

Attilio Bachetti
Find out how Pizza, a symbol of the city's inspiration, can also become an expression of creativity through the Pizzas Carnevale, Cannolo, Zucca and Porcini, Fiore.

€ 39,00

Attilio Bachetti
Make together with the Maestro Attilio Bachetti of Associazione Verace Pizza Napoletana unique and tasty pizzas: Appennini, Meravigliao, Natalina, Ricotta and onions.

€ 39,00

Salvatore Santucci
Discover together with Maestro Salvatore Santucci the Pizzas of Tradition,  those that have been present for generations in the best "Neapolitan Veraci Pizzerias".

€ 39,00

Salvatore Santucci
Marinara: unique and delicious pizza! Learn through the videos of Maestro Salvatore Santucci how a simple dish can acquire new and unmistakable flavors through different ingredients.

€ 39,00

Enzo Esposito, Gennaro Langella, Salvatore Santucci
Together with the Maestri of the Associazione Verace Pizza Napoletana Enzo Esposito, Gennaro Langella and Salvatore Santucci, make the Pizza par excellence: the Margherita.

€ 39,00

No date available at the moment
Dareen Akkad
اكتشف أسرار صنع عجين البيتزا النابوليتانا "Verace Dough" في المنزل في درس تفاعلي مدته ساعتان.

€ 74,00

No date available at the moment
Peter Surace e Aurora Napolitano
Aprenda a hacer la masa de pizza napolitana en una clase magistral de 4 horas.

€ 120,00

No date available at the moment
Enzo Esposito
Acquire theoretical and practical skill in  the making and handling of authentic Neapolitan dough.

€ 300,00

No date available at the moment
Peter Surace e Aurora Napolitano
Learn how to make the Neapolitan Pizza dough in a 4 hours masterclass. 

€ 120,00

No date available at the moment
Salvatore Santucci
Learn how  acquire skills and starting from the "True" dough with 00 flour go to the use of other types of flour.

€ 300,00

Antonio Pace, Gennaro Langella
In this video you will learn how to prepare, according to the teachings of the Association Instructor, some typical Neapolitan dishes, the Pizzaiola Meat, the anchovies in the pan and the Pasta with Beans, all cooked in a wood oven.

€ 24,00

Gennaro Langella
The Laid of the dough is a very important phase during the realization of a real Neapolitan Pizza. Learn the techniques of how best to roll out your dough from our instructor Gaetano Langella and create a unique "crust”.

€ 24,00

No date available at the moment
Maria Carmela Scola
Learn the processing techniques of gluten-free pizza dough

€ 280,00

No date available at the moment
Salvatore De Rinaldi, Enzo Esposito
Learn how to prepare and create fried and battered products.

€ 350,00

Peter Surace
Learn how to use the italian frying method and discover how to fry Crocchè, Palle di Riso, Fried Polenta and Battered Vegetables

€ 24,00

Peter Surace
Learn how to make at home the traditional Frittatina of Pasta with the help of our Maestri

€ 24,00

Peter Surace
Use the Verace Dough to discover how to prepare the traditional neapolitan Fried Pizza, and also Montanarine e Scugnizielli

€ 24,00

Peter Surace
Discover the secrets of how to make a traditional neapolitan dish, Tortano, with our Maestro

€ 24,00

Enzo Esposito, Gennaro Langella
The well known neapolitan pizza all around the world, such as Margherita, revealed in all its secrets and traditional ingredients

€ 24,00

Enzo Esposito, Gennaro Langella
Make a True Neapolitan Pizza Dough and discover how best to handle the professional spiral mixer

€ 24,00

Peter Surace
Discover out techniques, ingredients and all our secrets to prepare a hand made Verace Dough

€ 24,00

From 20 to 25 May 2024
Istruttore AVPN
The purpose of this on line Training is to give the essential notions to start a qualified working activity and learning the Neapolitan technique.

€ 890,00

AVPN Approved Suppliers


SudForni
San Benedetto
Spigadoro
Molino Iaquone
Goeldlin Collection
Rega - Strianese
Denti Flours
Molino Quaglia
Vitella
Matese Funghi
Acunto Ovens
Gargiulo
ITS
Effeuno
Castello di Solfagnano
Marana Forni
Del Prete Legnami
Marra Forni
MAM Forni
Molini Fagioli
KBirr
Esmach
Jungle Juice
Grassi
Manna Forni
Sunmix
Scugnizzonapoletano
Pasini
Valoriani
GLDM Food Concept
Cediform
Frießinger Mühle
Latteria Sorrentina
Forno Santo
Molini Bongiovanni
Flo.it - Woody Briketts
Molino Piantoni
Cirio
MIRA SUD
Minas Forno
Dallagiovanna
Ferrara Forni
VTKFUL
Rossogargano
Agugiaro - 5 Stagioni
Euroiovine
Cosma
Caputo
Mecnosud
Ponticorvo
Olitalia
Molino Naldoni
Ooni
Pagnossin
Sokan
Solania
MP Forni
Zanolli
Di Vicino Forni
Authentico
Inpact
Fritturista - Oleificio Zucchi
Perteghella
International Pizza Expo
Gi.Metal
La Fiammante
Hot Dry Delivery
Robo - D'Amico
La Valle
Ciao Pomodoro
Revolve
Izzo Forni
Napoli Caffè
Polselli
Italforni
Resto Italia
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2024 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
Privacy Policy - Cookies Policy
Site protected by reCAPTCHA: Privacy - Terms