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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AVPN Approved Suppliers


SudForni
Goeldlin Collection
Valoriani
Ferrara Forni
Acunto Ovens
Manna Forni
Mecnosud
Perteghella
Polselli
Denti Flours
MP Forni
Del Prete Legnami
Olitalia
Agugiaro - 5 Stagioni
Ooni
Sokan
Jungle Juice
Molino Iaquone
Revolve
Molino Quaglia
Pasini
La Valle
Molini Bongiovanni
Italforni
ITS
Vitella
Ciao Pomodoro
Authentico
Minas Forno
Euroiovine
Spigadoro
Grassi
Ponticorvo
Cediform
Rossogargano
Cirio
La Fiammante
International Pizza Expo
Izzo Forni
Scugnizzonapoletano
Esmach
Gi.Metal
Di Vicino Forni
Pagnossin
Fritturista - Oleificio Zucchi
Flo.it - Woody Briketts
MAM Forni
Inpact
Molino Piantoni
Forno Santo
Caputo
MIRA SUD
Effeuno
Marana Forni
Rega - Strianese
Sunmix
Dallagiovanna
Marra Forni
VTKFUL
Napoli Caffè
Cosma
San Benedetto
Molino Casillo
Hot Dry Delivery
Molini Fagioli
Molino Naldoni
Castello di Solfagnano
Resto Italia
Solania
KBirr
Zanolli
Gargiulo
GLDM Food Concept
Latteria Sorrentina
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
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Registered Office: Associazione Verace Pizza Napoletana, Via Capodimonte 19a, 80131 Napoli, Italia - C.F./P.IVA: 07801000634
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