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
