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!

CONTACT US

AVPN Approved Suppliers


Dallagiovanna
Caputo
Marra Forni
Polselli
Molino Quaglia
Jungle Juice
Gargiulo
Molini Bongiovanni
Pasini
Forno Santo
Inpact
Olitalia
Euroiovine
Cediform
Molino Iaquone
Ooni
Perteghella
Authentico
Denti Flours
Napoli Caffè
Pizzastyle
Cirio
Scugnizzonapoletano
Marana Forni
Acunto Ovens
Cosma
La Nuova Casearia
Latteria Sorrentina
Il Faggetto SITTA
Molino Casillo
La Valle
Flo.it - Woody Briketts
Grassi
Valoriani
La Fiammante
Spigadoro
Ponticorvo
Mecnosud
Molini Fagioli
KBirr
Solania
MIRA SUD
Agugiaro - 5 Stagioni
Molino Piantoni
Ferrara Forni
Di Vicino Forni
Jungle Juice
Ciao Pomodoro
Gimetal
 Del Prete Legnami
Manna Forni
VTKFUL
Esmach
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2021 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