The AVPN Professional Pizza Course that was scheduled for late October 2020 has been moved to January. New dates: 25–29 January 2021. In this five-day intensive course, chefs and restaurateurs will work with experienced pizzaioli from Italy on the original Neapolitan pizza.
What participants can expect
The course is aimed exclusively at professionals. Theory and practice are closely linked: the interaction of flour, water, yeast and salt, dough management and handling are systematically covered. Professional dough mixers from Bernardi are used for dough preparation.
Baking in suitable ovens
Baking takes place in several gas- and wood-fired pizza ovens, including models from Valoriani and Izzo. AVPN-certified ovens are used for producing the original Neapolitan pizza.
Who the course is for
The course is designed around the needs of catering businesses, pizzerias and professional kitchens – with practical workflows and immediately applicable results.
Further information
All information about the AVPN Professional Pizza Course can be found on our website.