Note: This article describes the AVPN professional pizza course held 26–30 October 2020 at La Bottega Toscana. Content, schedules and availability may have changed since then.
What the AVPN professional pizza course covers
The original Pizza Napoletana is a time-honoured craft. The art of Neapolitan pizza making is recognised by UNESCO as intangible cultural heritage. The protection and transmission of this tradition are priorities for the Associazione Verace Pizza Napoletana (AVPN).
The professional course is aimed at chefs and hospitality professionals who want to learn to make Pizza Napoletana to AVPN standards. Small groups and a clearly structured programme encourage lasting learning — with a theoretical and a practical exam at the end.
Dates and format (26.–30.10.2020)
The stated session ran over five consecutive days with a total of 40 teaching hours: 6 hours of theory and 34 hours of practical work including the test. Group size was limited to a maximum of five participants.
Contents
- Ingredients: water, flour, yeast and salt
- Dough management and handling
- Toppings and additional ingredients
- Oven basics: different oven types and their characteristics
Practical oven work
In practical sessions participants baked on AVPN-certified ovens from the companies Izzo and Valoriani — using wood-, gas- and electric-fired units. Trained AVPN pizzaioli taught the course in a collaborative atmosphere. At the end of the course there was a practical and a theoretical exam; AVPN standards are strict and protect the certificate's international standing.
Language and equipment
The course was delivered in Italian or English depending on the session; a German translation was available on request with a confirmed booking. AVPN workwear and required materials were included in the fee.
Certification and standing
The AVPN certificate typically attracts a quality-conscious audience and supports hospitality concepts that emphasise authenticity. At that time there were around 2000 pizzaioli certified to AVPN standards.
AVPN-certified restaurants in Germany — status at the time
At the time of publication five restaurants in Germany were certified to AVPN standards; reservations are generally recommended. The named venues were:
- Malafemmena, Berlin (then the only one with an AVPN-certified gas oven)
- Il Forno, Hamburg
- Pergola, Kaufbeuren
- Pizzeria Bestia, Hildesheim
- Gold of Naples, Aachen
Other courses at La Bottega Toscana
“Interest in AVPN courses among top German restaurateurs is increasing,” Jens Hofacker, owner of La Bottega Toscana, said at the time. In addition to the AVPN week-long course, formats from the Scuola Italiana Pizzaioli as well as courses for private customers and bespoke corporate events were offered several times a year.
Are you planning a professional pizza concept or looking to develop your kitchen in a targeted way? Our team can assist with selecting suitable ovens, accessories and — depending on scheduling — appropriate course options.