AVPN WebSchool

No date available at the moment
Corrado Scaglione
Discover the preparation techniques: the dough stretching, baking and garnishing of the Roman-style “on peel pizza”

€ 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

No date available at the moment
Peter Surace e Aurora Napolitano
Aprenda a hacer la masa de pizza napolitana en una clase magistral de 4 horas.

€ 120,00

No date available at the moment
Enzo Esposito
Acquire theoretical and practical skill in  the making and handling of authentic Neapolitan dough.

€ 300,00

No date available at the moment
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

No date available at the moment
Maria Carmela Scola
Learn the processing techniques of gluten-free pizza dough

€ 280,00

No date available at the moment
Salvatore De Rinaldi, Enzo Esposito
Learn how to prepare and create fried and battered products.

€ 350,00

AVPN Approved Suppliers


Authentico
Marana Forni
Olitalia
Ponticorvo
Latteria Sorrentina
Ciao Pomodoro
Marra Forni
VTKFUL
La Valle
Sokan
Flo.it - Woody Briketts
Minas Forno
Valoriani
Matese Funghi
Molini Fagioli
SudForni
Manna Forni
Perteghella
Pasini
KBirr
Gi.Metal
Polselli
Cosma
La Fiammante
Pagnossin
Acunto Ovens
Spigadoro
Esmach
Hot Dry Delivery
Mecnosud
Vitella
Ferrara Forni
Gargiulo
Rega - Strianese
GLDM Food Concept
Caputo
Revolve
Resto Italia
Fritturista - Oleificio Zucchi
Effeuno
Forno Santo
Izzo Forni
Del Prete Legnami
MIRA SUD
ITS
Jungle Juice
Castello di Solfagnano
Rossogargano
Cediform
Di Vicino Forni
Solania
San Benedetto
Cirio
Scugnizzonapoletano
Agugiaro - 5 Stagioni
Grassi
Dallagiovanna
Molino Naldoni
Inpact
Zanolli
International Pizza Expo
Molino Piantoni
Napoli Caffè
Denti Flours
Ooni
Frießinger Mühle
MAM Forni
Italforni
Goeldlin Collection
Molino Iaquone
Euroiovine
Robo - D'Amico
Molini Bongiovanni
MP Forni
Sunmix
Molino Quaglia
 
 
  • 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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