AVPN WebSchool

AVPN - Web School
Pizzaïolo Napolitain pour un jour EN LIGNE
Pizzaïolo Napolitain pour un jour EN LIGNE
31 October 2020
Peter Surace
Découvrez les secrets pour réaliser la Pâte Verace chez vous avec une leçon en ligne et interactive de 2 heures
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€ 49,00

Cooking in a wood fired oven
Cooking in a wood fired oven
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.
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€ 19,00

How to strech Neapolitan Pizza
How to strech Neapolitan Pizza
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”.
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€ 19,00

Neapolitan Pizza Maker for one day ON LINE
Neapolitan Pizza Maker for one day ON LINE
30 October 2020
Peter Surace
Discover the secrets to make the "Verace Dough" at home in a two hours interactive virtual lesson
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€ 49,00

Pizzero napolitano por un día On Line
Pizzero napolitano por un día On Line
31 October 2020
Peter Surace
Descubre los secretos para hacer masa de Verace Pizza en casa en una lección interactiva y en línea de 2 horas
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€ 49,00

Italian fried food: Crocchè, Palle di riso, Fried Polenta and Battered Vegetables
Italian fried food: Crocchè, Palle di riso, Fried Polenta and Battered Vegetables
Peter Surace
Learn how to use the italian frying method and discover how to fry Crocchè, Palle di Riso, Fried Polenta and Battered Vegetables
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€ 19,00

The Neapolitan tradition: Frittatina of Pasta
The Neapolitan tradition: Frittatina of Pasta
Peter Surace
Learn how to make at home the traditional Frittatina of Pasta with the help of our Maestri
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€ 19,00

The Neapolitan Fried Pizza
The Neapolitan Fried Pizza
Peter Surace
Use the Verace Dough to discover how to prepare the traditional neapolitan Fried Pizza, and also Montanarine e Scugnizielli
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€ 19,00

The Neapolitan tradition: Tortano
The Neapolitan tradition: Tortano
Peter Surace
Discover the secrets of how to make a traditional neapolitan dish, Tortano, with our Maestro
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€ 19,00

The Tradition: Pizza Margherita
The Tradition: Pizza Margherita
Enzo Esposito, Gennaro Langella
The well known neapolitan pizza all around the world, such as Margherita, revealed in all its secrets and traditional ingredients
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€ 19,00

The Verace Dough prepared with Spiral Mixer
The Verace Dough prepared with Spiral Mixer
Enzo Esposito, Gennaro Langella
Make a True Neapolitan Pizza Dough and discover how best to handle the professional spiral mixer
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€ 19,00

The Verace Dough
The Verace Dough
Peter Surace
Discover out techniques, ingredients and all our secrets to prepare a hand made Verace Dough
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€ 19,00

AVPN Approved Suppliers

Perteghella
Authentico
La Nuova Casearia
Inpact
Cosma
Olitalia
VTKFUL
Dalla Giovanna
Pizzastyle
Mecnosud
Spigadoro
Il Faggetto SITTA
Marra Forni
Molino Iaquone
MIRA SUD
Caputo
Esmach
La Fiammante
Latteria Sorrentina
Polselli
Manna Forni
Del Prete Legnami
Cirio
Valoriani
Forno Santo
Ferrara Forni
Solania
Cediform
Acunto Ovens
La Valle
Euroiovine
Gargiulo
Molino Piantoni
Marana Forni
Molini Bongiovanni
Denti Flours
Grassi
Scugnizzonapoletano
Di Vicino Forni
Agugiaro - 5 Stagioni
Ciao Pomodoro
Flo.it - Woody Briketts
Molino Quaglia
Gimetal
Ponticorvo
Gerardo Di Nola
Meking
Pasini
Napoli Caffè
 
 
  • 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
Organizational headquarters and training school: Via Capodimonte 19a, 80131 Napoli, Italia
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