29 August 2020
Peter Surace
Discover the secrets to make the "Verace Dough" at home in a two hours interactive virtual lesson
€ 49,00
No date available at the moment
Peter Surace
Descubre los secretos para hacer masa de Verace Pizza en casa en una lección interactiva y en línea de 2 horas
€ 49,00
From 07 to 08 September 2020
Domenico Scola
Learn the processing techniques of gluten-free pizza dough
€ 280,00
From 02 to 04 September 2020
Salvatore De Rinaldi, Enzo Esposito
Learn how to prepare and create fried and battered products.
€ 350,00
From 24 to 26 August 2020
Salvatore De Rinaldi
Learn how to make sourdough and how to manage the dough with this acid mother
€ 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
€ 19,00
Peter Surace
Learn how to make at home the traditional Frittatina of Pasta with the help of our Maestri
€ 19,00
Peter Surace
Use the Verace Dough to discover how to prepare the traditional neapolitan Fried Pizza, and also Montanarine e Scugnizielli
€ 19,00
Peter Surace
Discover the secrets of how to make a traditional neapolitan dish, Tortano, with our Maestro
€ 19,00
Enzo Esposito, Gennaro Langella
The well known neapolitan pizza all around the world, such as Margherita, revealed in all its secrets and traditional ingredients
€ 19,00
Enzo Esposito, Gennaro Langella
Make a True Neapolitan Pizza Dough and discover how best to handle the professional spiral mixer
€ 19,00
Peter Surace
Discover out techniques, ingredients and all our secrets to prepare a hand made Verace Dough
€ 19,00
From 31 August to 05 September 2020
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
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”.
€ 19,00
