AVPN WebSchool

From 09 to 11 November 2020
Corrado Scaglione
Discover the preparation techniques: the dough stretching, baking and garnishing of the Roman-style “on peel pizza”

€ 350,00

03 November 2020
Giulio Abussi 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 02 to 03 November 2020
Domenico Scola
Learn the processing techniques of gluten-free pizza dough

€ 280,00

From 02 to 04 December 2020
Salvatore De Rinaldi, Enzo Esposito
Learn how to prepare and create fried and battered products.

€ 350,00

No date available at the moment
Salvatore De Rinaldi
Learn how to make sourdough and how to manage the dough with this acid mother

€ 350,00

AVPN Approved Suppliers


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