AVPN Pizza Course: New Date

We have had to postpone the AVPN pizza course planned for this week (26.10. - 30.10.20) to January. From 25.01. to 29.01.2021, chefs and restaurateurs will bake the original Neapolitan pizza with award-winning pizzaiolos from Italy. 

The course is exclusively for professionals. Over five days, theory and practice are optimally combined. Flour, water, yeast, and salt must be perfectly coordinated to create the perfect dough for Neapolitan pizza. We achieve this with the professional dough kneaders from Bernardi. The product properties of each ingredient are thoroughly examined, making the transition from theory on the first day to practice seamless. Baking takes place in several pizza ovens by Valoriani and Izzo with gas and wood firing. The ovens are certified by the AVPN for the production of the original Neapolitan pizza. Preserving the World Heritage is the task of the AVPN. Globally recognized, the AVPN seal is a guarantee for perfect Neapolitan pizza.

All information about the AVPN professional course can be found on our website.