AVPN - WebSchool - Online Amateur Courses

Cooking in a wood fire 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

Neapolitan Pizza Maker for one day ON LINE

29 August 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

No date available at the moment

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

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

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

Dishes to make at home with Pizza Dough: the Neapolitan Fried Food

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

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

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

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

Peter Surace

Discover out techniques, ingredients and all our secrets to prepare a hand made Verace Dough

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€ 19,00

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