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7 days
Pre-registration

Training for chefs
"Neapolitan pizza"
May 24 - May 30

Naples
RUS
АVPN
instructors
Book your membership now
Leave your contact details and we will contact you to confirm registration
about
About training
5 days
During these days you get 4 hours of theory and 20! hours of practice in the laboratory of the Association and in the key pizzerias of Naples
AVPN instructors
Certified instructors (Mestri Pizzaioli) will
share many years of experience in pizza
making
Naples
The city is the keeper of traditional pizza recipes and cooking methods. Margherita pizza was invented here
Internship
A unique internship opportunity at one of Naples's best pizzerias
Mozzarella production
Workshop on the production of mozzarella at the AVPN certified dairy farm
Bread production
Workshop on bread, flour at the mill which was founded in 1924
topics


Main topics
introduction into Neapolitan pizza subject
study of the basic pizza ingredients
methods of pizza dough leavening, maturation and fermentation
pizza dough handling, additives and spices
making pizza dough with hands and kneader machine
wood and gas oven building techniques
learning on how to bake pizza and analyse its results
AVPN
About Association
Associazione Verace Pizza Napoletana (AVPN)
The association was founded in 1984 and its mission is to promote and protect in Italy and worldwide the True Neapolitan Pizza, i.e. the typical product made in accordance with the characteristics described in the AVPN International Regulations for obtaining a collective brand mark "Vera Pizza Napoletana".

The Association is also involved in the promotion of the affiliated pizzerias and products related to the protection of the art of Neapolitan "Pizzaiuolo" (Pizza Maker) recognized by UNESCO as heritage of humanity.

The Association has more then 800 pizzerias-partisipants, and the "Mestri Pizzaioli" hold Professional, Amateur and Intensive courses to spread the culture of Neapolitan Pizza.
team
AVPN team
7 days
Timetable
Day 1
May 24
Arrival to the airport, self-transfer, check-in at the hotel, free time.

AVPN recommends hotel accommodation near school:
Grand Hotel Capodimonte, Giardini di Capodimonte Apartment Hotel

School address: Via Capodimonte, 19 / A, 80131 Naples, Italy

Day 2
May 25
Theory and practice at school of Associazione Verace Pizza Napoletana.

a) Theory (4 hours)
· Historical background and introduction to the concept of Neapolitan pizza
· Different methods of leavening, maturation and fermentation of pizza dough
· Studying the main ingredients of Neapolitan pizza: water, flour, yeast, salt, tomatoes, mozzarella and olive oil
· Pizza baking methods and building techniques of wood and gas ovens.

b) Laboratory-School (20 hours): All the practical lessons will be held by an expert AVPN's pizza maker, in the laboratory equipped with wood and gas ovens and other modern equipment.

Day 3
May 26
Practice (8 hours)

You will learn such skills as:

  • Preparation of pizza dough with hands and kneader;
  • Mold preparation;
  • Pizza dough handling and its condiment

Day 4
May 27
Practice (8 hours)

You will learn such skills as:

  • Oven functions;
  • Learning on how to bake pizza and analyse its results;
  • Cleaning tools

Day 5
May 28
One day of internship in an AVPN certified Pizzeria during which students may do the steps of the production of True Neapolitan Pizza, working alongside the leading maker.
Day 6
May 29
Master class No. 1: BREAD and FLOUR. The class will be held at the Caputo flour mill which was founded in 1924.

Master class No. 2: PRODUCTION OF MOZZARELLA at a dairy farm certified by the Association (Farm 1 or Farm 2).

Transfers to all master classes places are provided.

Day 7
May 30
Check-out from the hotel, self-transfer to the airport and departure or free time for those who will decide to stay in Naples.
Day 1
May 24
Arrival to the airport, self-transfer, check-in at the hotel, free time.

AVPN recommends hotel accommodation near school:
Grand Hotel Capodimonte, Giardini di Capodimonte Apartment Hotel

School address: Via Capodimonte, 19 / A, 80131 Naples, Italy

Day 2
May 25
Theory and practice at school of Associazione Verace Pizza Napoletana.

a) Theory (4 hours)
· Historical background and introduction to the concept of Neapolitan pizza
· Different methods of leavening, maturation and fermentation of pizza dough
· Studying the main ingredients of Neapolitan pizza: water, flour, yeast, salt, tomatoes, mozzarella and olive oil
· Learning baking techniques in wood and gas ovens, as well as their construction

b) Laboratory-School (20 hours): All the practical lessons will be held by an expert AVPN's pizza maker, in the laboratory equipped with wood ovens and gas ovens and other modern equipment.

Day 3
May 26
Practice (8 hours)

You will learn such skills as:

  • Preparation of pizza dough with hands and kneader;
  • Mold preparation;
  • Pizza dough handling and its condiment
Day 4
May 27
Practice (8 hours)

You will learn such skills as:

  • Oven functions;
  • Learning on how to bake pizza and analyse its results;
  • Cleaning tools
Day 5
May 28
One day of internship in an AVPN certified Pizzeria during which students may do the steps of the production of True Neapolitan Pizza, working alongside the leading maker.
Day 6
May 29
Master class No. 1: BREAD and FLOUR. The class will be held at the Caputo flour mill which was founded in 1924.

Master class No. 2: PRODUCTION OF MOZZARELLA at a dairy farm certified by the Association (Farm 1 or Farm 2).

Transfers to all master classes places are provided.
Day 7
May 30
Check-out from hotel, self-transfer to the airport or free time for those who will decide to stay in Naples.
pricing
Pricing
Book participation at an early price 2150

Leave your contact details and we will contact you to confirm registration
Book participation at an early price 2350

Leave your contact details and we will contact you to confirm registration
Book participation at an early price 2500

Leave your contact details and we will contact you to confirm registration
Early registration
up to February, 07
  • Training (theory and practice)
  • Internship in Pizzeria certified by AVPN
  • Master classes on bread, flour and mozzarella production
  • AVPN work uniform
  • Meals according to the program
  • Interpreter
  • Handout materials
  • Certificate of Attendance


  • €2150
Book
Late registration
from April 23, till May, 23
  • Training (theory and practice)
  • Internship in Pizzeria certified by AVPN
  • Master classes on bread, flour and mozzarella production
  • AVPN work uniform
  • Meals according to the program
  • Interpreter
  • Handout materials
  • Certificate of Attendance

  • €2500
Book
Not included in the cost:
  • accomodation
  • round-trip flight
  • transfers from/to the airport
  • food and drinks outside the program
  • travel insurance
  • visa processing
  • cookbooks, excursions and other expenses and activities outside the program
* The organizer has the right to make changes to the program and schedule of the training for chefs "Neapolitan Pizza"
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