Note: Archived post about the course in autumn 2020.
Autumn date 2020 at a glance
Date: 26–30 October 2020
- Five intensive course days in a small group (max. 5 people)
- For chefs and restaurateurs
- Location: La Bottega Toscana
It's time: Italian pizzaioli from the renowned Associazione Verace Pizza Napoletana (AVPN) came to La Bottega Toscana for this professional pizza course and shared their know-how — covering traditional Neapolitan pizza, whose craft is recognised by UNESCO as an intangible cultural heritage.
Course content and schedule
Theory: Flour, yeast, hydration
At the start the instructors covered the fundamentals: flour types, yeast, hydration and dough preparation. The aim was to understand dough processes confidently and to manage them reproducibly.
Practical: oven techniques and baking
From the second day they moved into practical work: oven operation, firing and materials. From day three they baked intensively — pizza after pizza, focusing on workflow, technique and quality.
Assessment and certificate
On Friday the participants took the theory and practical assessment. Those who passed became part of the AVPN family and were permitted to display the AVPN emblem.
Registration and organisation
All course details can be found here. Registration was handled directly in the shop; afterwards we arranged the details personally. On request we assisted with hotel bookings and with transfers to and from the airport or train station.
About the AVPN
The Associazione Verace Pizza Napoletana (AVPN) has set standards for traditional Neapolitan pizza for years. More information is available on the AVPN's official website: pizzanapoletana.org.