A Neapolitan pizza needs to be baked at very high temperatures in special ovens, demanding true culinary skill from its chef. It is no wonder that UNESCO has declared the original Neapolitan pizza a cultural heritage of the world. The preparation is a craft that the pizzaiolo must painstakingly master.

The pizzaioli of the Associazione Vera Pizza Napoletana (AVPN) have taken on the task of passing on this extraordinary craft. In special courses spanning five days, restaurateurs learn, under the expert guidance of Italian pizza makers, the high art of Neapolitan pizza. The dough must be made only from water, flour, salt, and yeast, and it must rest for at least 8 hours. At 480 degrees, the Neapolitan pizza wants to be in the wood-fired oven for only a very short time, just 60 to 90 seconds. The aroma is unique, and the possibilities for toppings are as diverse as the chef's imagination. The most important thing is that a genuine Neapolitan pizza can only be made with selected ingredients and flours, preferably from Campania. Their use and preparation are precisely described:

• Peeled tomatoes, hand-crushed, should not be thick and should not have remaining pieces.
• Fresh tomatoes should be cut into pieces.
• Mozzarella di Bufala (sliced) or Fior di Latte (sliced) should be evenly distributed.
• Grated cheese (if used) should be spread on the pizza with a rotating and even motion.
• Fresh basil leaves are placed on the spices.
• Extra virgin olive oil is added with a spiral motion.

In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from Italian gastronomic tradition.

The handling of the dough also plays a central role. The dough balls must be worked with hands only, from the center to the outside. This displaces the air outward and forms the characteristic crust with air bubbles and leopard coloring. The pizza must be baked directly on the refractory stone in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily onto itself, have a 1-2 cm crust, a golden color with few burns, and the underside must be golden without burns. The pizza must be round with a maximum diameter of 35cm and a thickness of 4mm in the middle. The focal point of the pizza is the red color of the tomatoes contrasting with the white of the mozzarella and the green of the basil.

The olfactory aromas of the Original Neapolitan Pizza are the intense scent of fresh bread, the tangy note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic, and the herbal essence of fresh basil and oregano. The ingredients together create a harmonious taste. The nutritional value of the Original Margherita is approximately 800kcal for 250g, and for the Marinara with 250g, it is approximately 550kcal, as stated by the AVPN.

The AVPN professional pizza course is held by Italian pizzaiolo. All information: 

• the course is held in English and/or Italian
• Course duration: 5 days of 8 hours each
• Final exam with internationally recognised certificate

In the event of cancellation/cancellation by the customer/participant, the following fees apply:
Up to 30 days before the event: 50% of the participation fee From 29 days before the event: 100 % of the participation fee Substitution of a participant possible up to 2 days before the start of the course

A Neapolitan pizza needs to be baked at very high temperatures in special ovens, demanding true culinary skill from its chef. It is no wonder that UNESCO has declared the original Neapolitan pizza a cultural heritage of the world. The preparation is a craft that the pizzaiolo must painstakingly master.

The pizzaioli of the Associazione Vera Pizza Napoletana (AVPN) have taken on the task of passing on this extraordinary craft. In special courses spanning five days, restaurateurs learn, under the expert guidance of Italian pizza makers, the high art of Neapolitan pizza. The dough must be made only from water, flour, salt, and yeast, and it must rest for at least 8 hours. At 480 degrees, the Neapolitan pizza wants to be in the wood-fired oven for only a very short time, just 60 to 90 seconds. The aroma is unique, and the possibilities for toppings are as diverse as the chef's imagination. The most important thing is that a genuine Neapolitan pizza can only be made with selected ingredients and flours, preferably from Campania. Their use and preparation are precisely described:

• Peeled tomatoes, hand-crushed, should not be thick and should not have remaining pieces.
• Fresh tomatoes should be cut into pieces.
• Mozzarella di Bufala (sliced) or Fior di Latte (sliced) should be evenly distributed.
• Grated cheese (if used) should be spread on the pizza with a rotating and even motion.
• Fresh basil leaves are placed on the spices.
• Extra virgin olive oil is added with a spiral motion.

In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from Italian gastronomic tradition.

The handling of the dough also plays a central role. The dough balls must be worked with hands only, from the center to the outside. This displaces the air outward and forms the characteristic crust with air bubbles and leopard coloring. The pizza must be baked directly on the refractory stone in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily onto itself, have a 1-2 cm crust, a golden color with few burns, and the underside must be golden without burns. The pizza must be round with a maximum diameter of 35cm and a thickness of 4mm in the middle. The focal point of the pizza is the red color of the tomatoes contrasting with the white of the mozzarella and the green of the basil.

The olfactory aromas of the Original Neapolitan Pizza are the intense scent of fresh bread, the tangy note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic, and the herbal essence of fresh basil and oregano. The ingredients together create a harmonious taste. The nutritional value of the Original Margherita is approximately 800kcal for 250g, and for the Marinara with 250g, it is approximately 550kcal, as stated by the AVPN.

The AVPN professional pizza course is held by Italian pizzaiolo. All information: 

• the course is held in English and/or Italian
• Course duration: 5 days of 8 hours each
• Final exam with internationally recognised certificate

In the event of cancellation/cancellation by the customer/participant, the following fees apply:
Up to 30 days before the event: 50% of the participation fee From 29 days before the event: 100 % of the participation fee Substitution of a participant possible up to 2 days before the start of the course