From 08 to 10 February 2021
Corrado Scaglione
Discover the preparation techniques: the dough stretching, baking and garnishing of the Roman-style “on peel pizza”
€ 350,00
From 16 to 18 February 2021
Salvatore De Rinaldi
Learn how to make sourdough and how to manage the dough with this acid mother
€ 350,00
03 February 2021
Peter Surace e Aurora Napolitano
Aprenda a hacer la masa de pizza napolitana en una clase magistral de 4 horas.
€ 120,00
From 04 to 05 February 2021
Enzo Esposito
Acquire theoretical and practical skill in the making and handling of authentic Neapolitan dough.
€ 300,00
02 February 2021
Peter Surace e Aurora Napolitano
Learn how to make the Neapolitan Pizza dough in a 4 hours masterclass.
€ 120,00
No date available at the moment
Salvatore Santucci
Learn how acquire skills and starting from the "True" dough with 00 flour go to the use of other types of flour.
€ 300,00
From 23 to 24 February 2021
Maria Carmela Scola
Learn the processing techniques of gluten-free pizza dough
€ 280,00
From 01 to 03 March 2021
Salvatore De Rinaldi, Enzo Esposito
Learn how to prepare and create fried and battered products.
€ 350,00
