2 day pizza workshop of AVPN

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2 day workshop "Pizza Napoletana" by AVPN We offer a completely new format here. The Workshop... more
Product information "2 day pizza workshop of AVPN"

2 day workshop "Pizza Napoletana" by AVPN

We offer a completely new format here. The Workshop 3/4.02.20 will be in native italien Language and the 5/6.02.20 with german Translater. The workshop "Pizza Napoletana" of AVPN over two days. It's about the preparation of the original Italian pizza Napoletana and a bit about the theoretical background. The course is aimed at restaurateurs and chefs who want to expand their know-how. The workshop is also a small preview of the large one-week course with an ISO 9001 certification. In both courses, experienced chefs of the Italian Scuola Italiana Pizzaioli pass on their knowledge.

A Neapolitana pizza wants to be baked in very high temperatures in special ovens and demands a real feat from its cook. It is not for nothing that UNESCO has declared the original Napoletan pizza a World Heritage Site. The preparation is a craft that Pizzaioli has to learn with difficulty.

The Pizzaioli of the Associatione Vera Pizza Napoletana (AVPN) have set themselves the task of passing on this extraordinary craft. In special courses over five days, restaurateurs get to know the high art of Neapolitan pizza under the expert guidance of Italian pizza makers. The dough may only be made from water, flour, salt and yeast and must rest for at least 8 hours. At 480 degrees the Pizza Napoletana only wants to be in the wood oven for a very short time, just 60 to 90 seconds. The aroma is unique and the possibilities of the topping are as varied as the chef's imagination. The most important thing is that a real Napoletana pizza may only be made with selected ingredients and flours. The products must preferably come from Campania.

Their use and preparation is described in detail:

The peeled tomatoes, which are chopped by hand, must not be thick and with pieces still present.
Fresh tomatoes should be cut into pieces.
The mozzarella di bufala (sliced) or the fior di latte (sliced) should be evenly distributed.
Grated cheese (if used) should be spread over the pizza with a rotating and even movement.
The leaves of fresh basil are placed on the spices
Extra virgin olive oil is added with a spiral movement. In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from the Italian gastronomic tradition.

The handling of the dough also plays a central role. The dough balls may only be worked with the hands from the center outwards. This displaces the air outwards and forms the characteristic border with the air bubbles and the leopard color. The pizza must be baked directly on the firebrick in the wood oven, not on a tray. The quality of the finished pizza is strictly assessed. It has to be easily folded onto itself, it needs 1-2 cm crust and a golden color with few burns, the underside must also be golden and without burns. The pizza must be round with a maximum of 35cm diameter and 4mm thickness in the middle. The focus of the pizza is the red color of the tomatoes in contrast to the white of the mozzarella and the green of the basil.

The olfactory aromas of the Original Pizza Napoletana are the intense scent of fresh bread, the sour note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic and the herbaceous taste of fresh basil and oregano. The ingredients together create a harmony in taste. The nutritional value of the original Margherita is around 800 kcal at 250 g and around 550 k cal for the Marinara at 250 g. This is what the AVPN states.

The workshop starts with the preparation and baking of the original Italian pizza Napoletana. The one-week course with diploma deals with the topics: cereals, water, kneading, quality of the pizza and, of course, the exam on the fifth day of the course. Here you learn the craft of the pizza baker from the pie. All information about the professional pizza course of Scuola Italiana Pizzaioli.

Useful information:

The oven: The course takes place at a Valoriani wood oven with gas burner and a diameter of 120 cm.

Prerequisite: Gastronomic experience or experience with pizza.

Flyer: Download the flyer of the one-week pizza course here: Flyer in English 2 days Training

Allergies / Incompatibilities: If you have allergies or intolerances to certain foods, please inform us in the free text field in the registration form.

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