From 21 to 23 July 2021
Corrado Scaglione
Discover the preparation techniques: the dough stretching, baking and garnishing of the Roman-style “on peel pizza”
€ 350,00
26 June 2021
Peter Surace
Discover the secrets to make the "Verace Dough" at home in a two hours interactive virtual lesson.
€ 69,00
26 June 2021
Peter Surace
Descubre los secretos para hacer masa de Verace Pizza en casa en una lección interactiva y en línea de 2 horas
€ 69,00
From 30 June to 02 July 2021
Salvatore De Rinaldi
Learn how to make sourdough and how to manage the dough with this acid mother
€ 350,00
26 June 2021
Dareen Akkad
اكتشف أسرار صنع عجين البيتزا النابوليتانا "Verace Dough" في المنزل في درس تفاعلي مدته ساعتان.
€ 49,00
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
From 19 to 20 July 2021
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
26 June 2021
Peter Surace
Découvrez les secrets pour réaliser la Pâte Verace chez vous avec une leçon en ligne et interactive de 2 heures.
€ 69,00
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.
€ 19,00
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
From 28 to 29 June 2021
Maria Carmela Scola
Learn the processing techniques of gluten-free pizza dough
€ 280,00
From 22 to 24 September 2021
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
€ 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 28 June to 01 July 2021
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
