AVPN WebSchool

From 07 to 08 September 2020
Domenico Scola
Learn the processing techniques of gluten-free pizza dough

€ 280,00

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

€ 350,00

From 24 to 26 August 2020
Salvatore De Rinaldi
Learn how to make sourdough and how to manage the dough with this acid mother

€ 350,00

AVPN Approved Suppliers


Olitalia
Ciao Pomodoro
Euroiovine
Molino Quaglia
Cirio
Valoriani
Gerardo Di Nola
Spigadoro
Flo.it - Woody Briketts
La Valle
Forno Santo
Marana Forni
Denti Flours
Agugiaro - 5 Stagioni
Gargiulo
Ponticorvo
Mecnosud
La Fiammante
Il Faggetto SITTA
Meking
Molino Iaquone
Cediform
Grassi
Manna Forni
Scugnizzonapoletano
Gimetal
Acunto Ovens
Perteghella
Di Vicino Forni
Marra Forni
Inpact
Napoli Caffè
Caputo
Latteria Sorrentina
Authentico
Dalla Giovanna
Pasini
MIRA SUD
Molini Bongiovanni
 Del Prete Legnami
Ferrara Forni
Esmach
Polselli
Molino Piantoni
Solania
Cosma
Pizzastyle
 
 
  • Tel/fax: +39 081 420 12 05 (Mon - Fri 10-13:30 / 15-18)
© Copyright 2020 Associazione Verace Pizza Napoletana | All rights reserved
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
Privacy Policy - Cookies Policy
Site protected by reCAPTCHA: Privacy - Terms