Italian pizzaioli from the Associazione Verace Pizza Napoletana (AVPN) brought concentrated expertise on authentic Pizza Napoletana to our La Bottega Toscana — the craft recognised by UNESCO as Intangible Cultural Heritage. The group was deliberately small (maximum six participants) to allow for individual, hands-on work.
Date and venue
16 to 20 May 2022, La Bottega Toscana.
Contents and format
The course combined theory with intensive oven practice. Professional dough mixers from Bernardi were used for dough production to ensure clean, reproducible results.
Theory: flour, yeast, hydration, dough
The programme began with raw materials, hydration, maturation times and dough development. The aim was to develop an understanding of how ingredient choice and dough handling affect the final result.
Hands-on oven work
From the second day participants shaped, topped and baked pizzas. Alongside oven operation we covered materials and firing the oven — including temperature control and workflow. After that it was practice and refinement.
Assessment and certificate
The final day concluded with a practical and a theoretical assessment. After passing, the AVPN issues a certificate; details about prerequisites and any rights to use AVPN seals are governed by the AVPN itself.
Participation, language and registration
The course was aimed at experienced chefs and the hospitality trade. Instruction was given in English and Italian.
Further information about the AVPN pizza course and how to register is available here in the shop (current availability and dates are shown on the product page). If you have questions — including about accommodation or transfers — contact us at 06051-67777.
For your own practice you will find suitable pizza ovens and dough mixers in our range. We are happy to advise which equipment is right for your needs.
