AVPN WebSchool

Web Masterclass of deep-fried neapolitan food

A high-profile, limited-number training masterclass led by an AVPN Master that allows you to acquire skills and high practical creation and preparation of fried and battered products.

The three days of technical analysis aims to train who:

- wishes to deepen their knowledge on the preparation and processing of frying

- wants to offer its customers a wider and equally tasty offer.

The program is divided into 2 hours lessons that will be held for 3 consecutive days, during which the students will have the opportunity to interact in real time with the teacher to ask questions and constantly have clarifications.

A maximum of 4 students are admitted for each course and a certificate of attendance will be sent at the end of the 3 days.

To attend this course it is necessary to have a fast internet connection and it is strongly advisable to use a personal computer or a tablet with the Google Chrome browser installed.

Teacher:
Salvatore De Rinaldi, Enzo Esposito

Price:
€ 350,00

AVPN - Web Masterclass of deep-fried neapolitan food
AVPN - Web Masterclass of deep-fried neapolitan food
AVPN - Web Masterclass of deep-fried neapolitan food

1 st DAY – THE BREADED:

  • Neapolitan crocchè (Neapolitan mashed potato croquette, covered in bread crumbs and deep-fried)
  • Neapolitan arancini (Stuffed rice balls, covered with bread crumbs and deep-fried)
  • mozzarelline Milanese and French way (Fried cherry mozzarella)
  • scagliozzi (Fried polenta chips)
  • frittatina di pasta (Fried pasta frittata)
  • montanare (Small fried pizza)
  • scugnizzielli (Fried dough stripes)
  • pasta cresciuta (deep-fried dough balls)

 

2st DAY – THE BATTERED:

  • Practical laboratory of preparation:
  • of tempura, both with water and flour and eggs and flour of batter with milk, eggs and flour
  • Cutting and cooking of vegetables

       Frying:

  • paste cresciute e zeppoline
  • vegetables
  • filled pumpkin flower
  • mozzarella in carrozza (Fried mozzarella sandwiches)

 

3st  DAY - PRACTICE:

  • Rules for the correct conservation of the basic ingredients in the fryer
  • Fried breaded and battered
  • Preparation and presentation of the dish

                                                                                             

 

 

 



At the moment there are no available dates!
Contact us to know the next dates!

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Dallagiovanna
Denti Flours
Forno Santo
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Minas Forno
Molini Bongiovanni
Jungle Juice
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Spigadoro
Grassi
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Acunto Ovens
VTKFUL
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SudForni
Napoli Caffè
ITS
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Vitella
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Molino Iaquone
Cirio
Del Prete Legnami
Flo.it - Woody Briketts
Izzo Forni
Scugnizzonapoletano
Caputo
Il Faggetto SITTA
Agugiaro - 5 Stagioni
KBirr
Latteria Sorrentina
Marana Forni
Molini Fagioli
Ciao Pomodoro
Cosma
Molino Casillo
Perteghella
Ferrara Forni
Esmach
Authentico
International Pizza Expo
Solania
Inpact
La Fiammante
Manna Forni
Olitalia
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
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