
Our course offer in our show kitchen
Baking bread, pizza and other delicacies

Feb
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left

Mar
La Bottega Toscana | Gewerbepark Birkenhain 2
1 place left
AVPN Professional Pizza Course
A Neapolitan pizza needs to be baked at very high temperatures in special ovens, demanding true culinary skill from its chef. It is no wonder that UNESCO has declared the original Neapolitan pizza a cultural heritage of the world. The preparation is a craft that the pizzaiolo must painstakingly master.
The pizzaioli of the Associazione Vera Pizza Napoletana (AVPN) have taken on the task of passing on this extraordinary craft. In special courses spanning five days, restaurateurs learn, under the expert guidance of Italian pizza makers, the high art of Neapolitan pizza. The dough must be made only from water, flour, salt, and yeast, and it must rest for at least 8 hours. At 480 degrees, the Neapolitan pizza wants to be in the wood-fired oven for only a very short time, just 60 to 90 seconds. The aroma is unique, and the possibilities for toppings are as diverse as the chef's imagination. The most important thing is that a genuine Neapolitan pizza can only be made with selected ingredients and flours, preferably from Campania. Their use and preparation are precisely described:
- Peeled tomatoes, hand-crushed, should not be thick and should not have remaining pieces.
- Fresh tomatoes should be cut into pieces.
- Mozzarella di Bufala (sliced) or Fior di Latte (sliced) should be evenly distributed.
- Grated cheese (if used) should be spread on the pizza with a rotating and even motion.
- Fresh basil leaves are placed on the spices.
- Extra virgin olive oil is added with a spiral motion.
In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from Italian gastronomic tradition.
The handling of the dough also plays a central role. The dough balls must be worked with hands only, from the center to the outside. This displaces the air outward and forms the characteristic crust with air bubbles and leopard coloring. The pizza must be baked directly on the refractory stone in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily onto itself, have a 1-2 cm crust, a golden color with few burns, and the underside must be golden without burns. The pizza must be round with a maximum diameter of 35cm and a thickness of 4mm in the middle. The focal point of the pizza is the red color of the tomatoes contrasting with the white of the mozzarella and the green of the basil.
The olfactory aromas of the Original Neapolitan Pizza are the intense scent of fresh bread, the tangy note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic, and the herbal essence of fresh basil and oregano. The ingredients together create a harmonious taste. The nutritional value of the Original Margherita is approximately 800kcal for 250g, and for the Marinara with 250g, it is approximately 550kcal, as stated by the AVPN.
The AVPN professional pizza course is held by Italian pizzaiolo. All information:
- the course is held in English and/or Italian
- Course duration: 5 days of 8 hours each
- Final exam with internationally recognised certificate
In the event of cancellation/cancellation by the customer/participant, the following fees apply:
Up to 30 days before the event: 50% of the participation fee From 29 days before the event: 100 % of the participation fee Substitution of a participant possible up to 2 days before the start of the course
La Bottega Toscana | Gewerbepark Birkenhain 2
1 place left

Mar
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left

Apr
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
1 place left
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
1 place left

May
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left

Jun
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left

Jun
La Bottega Toscana | Gewerbepark Birkenhain 2 in 63589 Linsengericht
No free places left
Sauerteigkurs mit Maike von justbread.de
Sauerteig verstehen, seine Vorteile erkennen und alltagstauglich mit Sauerteig backen. Maike zeigt im Sauerteigkurs, wie man mit Sauerteig alltagstauglich backen kann. Die Eigenschaften des Sauerteigs werden besprochen, die Vorteile und viele Tipps und Tricks für den Alltag. Der Kurs startet zuerst mit einem Theorieteil über die verschiedenen Sauerteigarten ihre Eigenschaften und Einsatzgebiete und ihre Herstellung. Die Pflege des Sauerteigs Pflege und Führung des Sauerteigs ist elementar. Im Kurs werden der Pflege-Rhythmus, die Lagerung und die Möglichkeiten der Sicherung besprochen. Sauerteig führen Der Sauerteig braucht neben der Pflege auch ein wenige Fachwissen, um die Reife und den Säuregrad des Sauerteigs zu steuern. Auf folgende Parameter geht Maike ein:
• Führungsparameter (Wasser / Temperatur => Reifesteuerung)
• Parameter zur Steuerung der Säure (mild, mittel, sauer)
• Reifestadien, Reifetest
• Führungsarten (1-Stufig, 2-Stufig, etc) Der Sauerteig in der Praxis Maike bringt Sauerteige mit, die die Kursteilnehmer vor Ort auffrischen und mit nach Hause nehmen können. Es wird Weizensauerteig fest und flüssig sowie Roggensauerteig geben. Wie backe ich mit Sauerteig?
• Was muss ich beim Backen mit Sauerteig beachten?
• Was sind die Unterschiede zum Backen mit Hefe?
• Gibt es einen Geling-Trick für Sauerteigbrote? Ja.
• Im Praxisteil werden zwei Teige hergestellt. Ein Roggensauerteig und einen Weizensauerteig. Die grundlegenden Unterschiede bei der Teigherstellung und Führung werden dabei von Maike erklärt werden, sodass die Teilnehmer perfekt für das Backen zu Hause gerüstet sind. An vier verschiedenen Broten, die im Kurs gebacken werden, erklärt Maike jeweils die Besonderheiten und die Eigenschaften der jeweiligen Teigtypen. Rezepte:
Einfaches Sauerteigbrot für den Alltag
• Klassisches Roggen-Bauernbrot
• LievitoMadre Brioche-Toast
• Semola Auffrischbrot
•
Auch die Verwertung von Sauerteigresten wird ein Thema sein.
Am Ende ist immer Zeit für Fragen und Tipps zum Backen mit Sauerteig (Do's and Don'ts).
Jeder Teilnehmer sollte Schraub-Gläser 250 - 500 ml mitbringen für den Sauerteig.
Bei zu geringen Buchungen behalten wir uns die Option vor, den Kurs abzusagen und einen
Alternativtermin oder eine Erstattung anzubieten.
La Bottega Toscana | Gewerbepark Birkenhain 2 in 63589 Linsengericht
No free places left

Aug
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
1 place left
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
1 place left

Sep
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
2 places left
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
2 places left

Oct
La Bottega Toscana | Gewerbepark Birkenhain 2
6 places left
AVPN Professional Pizza Course
A Neapolitan pizza needs to be baked at very high temperatures in special ovens, demanding true culinary skill from its chef. It is no wonder that UNESCO has declared the original Neapolitan pizza a cultural heritage of the world. The preparation is a craft that the pizzaiolo must painstakingly master.
The pizzaioli of the Associazione Vera Pizza Napoletana (AVPN) have taken on the task of passing on this extraordinary craft. In special courses spanning five days, restaurateurs learn, under the expert guidance of Italian pizza makers, the high art of Neapolitan pizza. The dough must be made only from water, flour, salt, and yeast, and it must rest for at least 8 hours. At 480 degrees, the Neapolitan pizza wants to be in the wood-fired oven for only a very short time, just 60 to 90 seconds. The aroma is unique, and the possibilities for toppings are as diverse as the chef's imagination. The most important thing is that a genuine Neapolitan pizza can only be made with selected ingredients and flours, preferably from Campania. Their use and preparation are precisely described:
- Peeled tomatoes, hand-crushed, should not be thick and should not have remaining pieces.
- Fresh tomatoes should be cut into pieces.
- Mozzarella di Bufala (sliced) or Fior di Latte (sliced) should be evenly distributed.
- Grated cheese (if used) should be spread on the pizza with a rotating and even motion.
- Fresh basil leaves are placed on the spices.
- Extra virgin olive oil is added with a spiral motion.
In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from Italian gastronomic tradition.
The handling of the dough also plays a central role. The dough balls must be worked with hands only, from the center to the outside. This displaces the air outward and forms the characteristic crust with air bubbles and leopard coloring. The pizza must be baked directly on the refractory stone in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily onto itself, have a 1-2 cm crust, a golden color with few burns, and the underside must be golden without burns. The pizza must be round with a maximum diameter of 35cm and a thickness of 4mm in the middle. The focal point of the pizza is the red color of the tomatoes contrasting with the white of the mozzarella and the green of the basil.
The olfactory aromas of the Original Neapolitan Pizza are the intense scent of fresh bread, the tangy note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic, and the herbal essence of fresh basil and oregano. The ingredients together create a harmonious taste. The nutritional value of the Original Margherita is approximately 800kcal for 250g, and for the Marinara with 250g, it is approximately 550kcal, as stated by the AVPN.
The AVPN professional pizza course is held by Italian pizzaiolo. All information:
- the course is held in English and/or Italian
- Course duration: 5 days of 8 hours each
- Final exam with internationally recognised certificate
In the event of cancellation/cancellation by the customer/participant, the following fees apply:
Up to 30 days before the event: 50% of the participation fee From 29 days before the event: 100 % of the participation fee Substitution of a participant possible up to 2 days before the start of the course
La Bottega Toscana | Gewerbepark Birkenhain 2
6 places left

Oct
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
No free places left

Nov
La Bottega Toscana | Gewerbepark Birkenhain 2 in 63589 Linsengericht
8 places left
Sauerteigkurs mit Maike von justbread.de
Sauerteig verstehen, seine Vorteile erkennen und alltagstauglich mit Sauerteig backen. Maike zeigt im Sauerteigkurs, wie man mit Sauerteig alltagstauglich backen kann. Die Eigenschaften des Sauerteigs werden besprochen, die Vorteile und viele Tipps und Tricks für den Alltag. Der Kurs startet zuerst mit einem Theorieteil über die verschiedenen Sauerteigarten ihre Eigenschaften und Einsatzgebiete und ihre Herstellung. Die Pflege des Sauerteigs Pflege und Führung des Sauerteigs ist elementar. Im Kurs werden der Pflege-Rhythmus, die Lagerung und die Möglichkeiten der Sicherung besprochen. Sauerteig führen Der Sauerteig braucht neben der Pflege auch ein wenige Fachwissen, um die Reife und den Säuregrad des Sauerteigs zu steuern. Auf folgende Parameter geht Maike ein:
• Führungsparameter (Wasser / Temperatur => Reifesteuerung)
• Parameter zur Steuerung der Säure (mild, mittel, sauer)
• Reifestadien, Reifetest
• Führungsarten (1-Stufig, 2-Stufig, etc) Der Sauerteig in der Praxis Maike bringt Sauerteige mit, die die Kursteilnehmer vor Ort auffrischen und mit nach Hause nehmen können. Es wird Weizensauerteig fest und flüssig sowie Roggensauerteig geben. Wie backe ich mit Sauerteig?
• Was muss ich beim Backen mit Sauerteig beachten?
• Was sind die Unterschiede zum Backen mit Hefe?
• Gibt es einen Geling-Trick für Sauerteigbrote? Ja.
• Im Praxisteil werden zwei Teige hergestellt. Ein Roggensauerteig und einen Weizensauerteig. Die grundlegenden Unterschiede bei der Teigherstellung und Führung werden dabei von Maike erklärt werden, sodass die Teilnehmer perfekt für das Backen zu Hause gerüstet sind. An vier verschiedenen Broten, die im Kurs gebacken werden, erklärt Maike jeweils die Besonderheiten und die Eigenschaften der jeweiligen Teigtypen. Rezepte:
Einfaches Sauerteigbrot für den Alltag
• Klassisches Roggen-Bauernbrot
• LievitoMadre Brioche-Toast
• Semola Auffrischbrot
•
Auch die Verwertung von Sauerteigresten wird ein Thema sein.
Am Ende ist immer Zeit für Fragen und Tipps zum Backen mit Sauerteig (Do's and Don'ts).
Jeder Teilnehmer sollte Schraub-Gläser 250 - 500 ml mitbringen für den Sauerteig.
Bei zu geringen Buchungen behalten wir uns die Option vor, den Kurs abzusagen und einen
Alternativtermin oder eine Erstattung anzubieten.
La Bottega Toscana | Gewerbepark Birkenhain 2 in 63589 Linsengericht
8 places left

Nov
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
8 places left
La Bottega Toscana | Gewerbepark Birkenhain 2, 63589 Linsengericht
8 places left
Online course at 7 Hauben
Pizza course with Fili
to the course
Heart & Passion
Lecturers

Maike

Sandro

Frank
Professionals & Enthusiasts
AVPN - Neopolitan Pizza

What is the AVPN professional?
The Associatione Vera Pizza Napoletana (AVPN) is the official organization for the protection and preservation of the original Neapolitan pizza. Its mission and concern worldwide is to spread the production of the only original Neapolitan pizza. This professional pizza course is aimed at cooks and pizzaiolo with experience and previous knowledge. It is an advanced course and opens new possibilities for the cook and restaurateur.

Mar
La Bottega Toscana | Gewerbepark Birkenhain 2
1 place left
AVPN Professional Pizza Course
A Neapolitan pizza needs to be baked at very high temperatures in special ovens, demanding true culinary skill from its chef. It is no wonder that UNESCO has declared the original Neapolitan pizza a cultural heritage of the world. The preparation is a craft that the pizzaiolo must painstakingly master.
The pizzaioli of the Associazione Vera Pizza Napoletana (AVPN) have taken on the task of passing on this extraordinary craft. In special courses spanning five days, restaurateurs learn, under the expert guidance of Italian pizza makers, the high art of Neapolitan pizza. The dough must be made only from water, flour, salt, and yeast, and it must rest for at least 8 hours. At 480 degrees, the Neapolitan pizza wants to be in the wood-fired oven for only a very short time, just 60 to 90 seconds. The aroma is unique, and the possibilities for toppings are as diverse as the chef's imagination. The most important thing is that a genuine Neapolitan pizza can only be made with selected ingredients and flours, preferably from Campania. Their use and preparation are precisely described:
- Peeled tomatoes, hand-crushed, should not be thick and should not have remaining pieces.
- Fresh tomatoes should be cut into pieces.
- Mozzarella di Bufala (sliced) or Fior di Latte (sliced) should be evenly distributed.
- Grated cheese (if used) should be spread on the pizza with a rotating and even motion.
- Fresh basil leaves are placed on the spices.
- Extra virgin olive oil is added with a spiral motion.
In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from Italian gastronomic tradition.
The handling of the dough also plays a central role. The dough balls must be worked with hands only, from the center to the outside. This displaces the air outward and forms the characteristic crust with air bubbles and leopard coloring. The pizza must be baked directly on the refractory stone in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily onto itself, have a 1-2 cm crust, a golden color with few burns, and the underside must be golden without burns. The pizza must be round with a maximum diameter of 35cm and a thickness of 4mm in the middle. The focal point of the pizza is the red color of the tomatoes contrasting with the white of the mozzarella and the green of the basil.
The olfactory aromas of the Original Neapolitan Pizza are the intense scent of fresh bread, the tangy note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic, and the herbal essence of fresh basil and oregano. The ingredients together create a harmonious taste. The nutritional value of the Original Margherita is approximately 800kcal for 250g, and for the Marinara with 250g, it is approximately 550kcal, as stated by the AVPN.
The AVPN professional pizza course is held by Italian pizzaiolo. All information:
- the course is held in English and/or Italian
- Course duration: 5 days of 8 hours each
- Final exam with internationally recognised certificate
In the event of cancellation/cancellation by the customer/participant, the following fees apply:
Up to 30 days before the event: 50% of the participation fee From 29 days before the event: 100 % of the participation fee Substitution of a participant possible up to 2 days before the start of the course
La Bottega Toscana | Gewerbepark Birkenhain 2
1 place left

Oct
La Bottega Toscana | Gewerbepark Birkenhain 2
6 places left
AVPN Professional Pizza Course
A Neapolitan pizza needs to be baked at very high temperatures in special ovens, demanding true culinary skill from its chef. It is no wonder that UNESCO has declared the original Neapolitan pizza a cultural heritage of the world. The preparation is a craft that the pizzaiolo must painstakingly master.
The pizzaioli of the Associazione Vera Pizza Napoletana (AVPN) have taken on the task of passing on this extraordinary craft. In special courses spanning five days, restaurateurs learn, under the expert guidance of Italian pizza makers, the high art of Neapolitan pizza. The dough must be made only from water, flour, salt, and yeast, and it must rest for at least 8 hours. At 480 degrees, the Neapolitan pizza wants to be in the wood-fired oven for only a very short time, just 60 to 90 seconds. The aroma is unique, and the possibilities for toppings are as diverse as the chef's imagination. The most important thing is that a genuine Neapolitan pizza can only be made with selected ingredients and flours, preferably from Campania. Their use and preparation are precisely described:
- Peeled tomatoes, hand-crushed, should not be thick and should not have remaining pieces.
- Fresh tomatoes should be cut into pieces.
- Mozzarella di Bufala (sliced) or Fior di Latte (sliced) should be evenly distributed.
- Grated cheese (if used) should be spread on the pizza with a rotating and even motion.
- Fresh basil leaves are placed on the spices.
- Extra virgin olive oil is added with a spiral motion.
In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from Italian gastronomic tradition.
The handling of the dough also plays a central role. The dough balls must be worked with hands only, from the center to the outside. This displaces the air outward and forms the characteristic crust with air bubbles and leopard coloring. The pizza must be baked directly on the refractory stone in the wood-fired oven, not on a tray. The quality of the finished pizza is strictly judged. It must fold easily onto itself, have a 1-2 cm crust, a golden color with few burns, and the underside must be golden without burns. The pizza must be round with a maximum diameter of 35cm and a thickness of 4mm in the middle. The focal point of the pizza is the red color of the tomatoes contrasting with the white of the mozzarella and the green of the basil.
The olfactory aromas of the Original Neapolitan Pizza are the intense scent of fresh bread, the tangy note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic, and the herbal essence of fresh basil and oregano. The ingredients together create a harmonious taste. The nutritional value of the Original Margherita is approximately 800kcal for 250g, and for the Marinara with 250g, it is approximately 550kcal, as stated by the AVPN.
The AVPN professional pizza course is held by Italian pizzaiolo. All information:
- the course is held in English and/or Italian
- Course duration: 5 days of 8 hours each
- Final exam with internationally recognised certificate
In the event of cancellation/cancellation by the customer/participant, the following fees apply:
Up to 30 days before the event: 50% of the participation fee From 29 days before the event: 100 % of the participation fee Substitution of a participant possible up to 2 days before the start of the course
La Bottega Toscana | Gewerbepark Birkenhain 2
6 places left

What is the AVPN day course?
This day course "Pizza Napoletana" is aimed at amateur and professional chefs who want to get a taste of the preparation of the true Pizza Napoletana. It is an entry point into the world of Pizza Napoletana. The Associatione Vera Pizza Napoletana (AVPN) is the official organization for the protection and preservation of the original Neapolitan pizza. Worldwide, its mission and concern is to spread the production of the only original Neapolitan pizza.