Calendar
2024/2025
September 23 -
October 18, 2024
registration by september 18
Nov. 11 -
December 6, 2024
January 13 -
February 7, 2025
Feb. 17-
March 14, 2025
March 24 -
April 18, 2025
registration by march 19
May 5 -
May 30, 2025
registration by April 30
June 16 -
July 11, 2025
registration by june 11
-
From Monday to Friday,
from 10:00 am
6:00 p.m.
-
120 hours of laboratory
+ 20 hours of theory + 20 hours of internship
- Michele Parise Street 51, 80143 Naples
Who is it addressed to?
Our professional training courses for pizza makers are truly unique in Italy and around the world. They are aimed at those who are approaching the world of pizza for the first time and who seriously intend to invest in their future by relying on the support of the best instructors and the most important Neapolitan Master Pizza Makers.
Thanks to the pizza maker diploma from our basic courses, 90% of our students are now working in the pizzeria industry.
What you will learn Day by day
We offer you a path that leads to the knowledge of territories and raw materials, traditions and the most renowned techniques, the values of nutrition, and the relevant regulations
We offer you a path that leads to the knowledge of territories and raw materials, traditions and the most renowned techniques, the values of nutrition, and the relevant regulations.
Teachers
At the ‘desk’, you will find distinguished Master Pizza Makers, honorary members of the Neapolitan Pizza Makers Association, university professors, and industry professionals with many years of experience and notable resumes.
Main Teacher: Vincenzo Pellone
During the course, the following pizza makers will alternate: Adolfo Marletta, Alberto Buonocore, Attilio Albachiara, Davide Civitiello, Gennaro Cervone, Marco Amoriello, Pasquale Poerio, Raffaele Giustiniani, Simone Fortunato, Teresa Iorio, Umberto Salvo, Valentino Libro, Vincenzo Capuano, Vincenzo Giustiniani.
Theory Teacher: Dott.ssa Rosanna Giordano
Laboratory 120 hours
The collective and/or individual laboratory activities range from dough preparation (ingredients, processing, and quantities), to fermentation (times and dosage), moving on to preparation (cutting, handling, stretching, and toppings), cooking (method for wood-fired ovens, temperature and times, tools), and finally presentation (removing from the oven and plating).
Finally, specific activities are planned for the preparation of tray pizza, pizza by the meter, and related bakery products.
20 hours theory
The collective and/or individual laboratory activities range from dough preparation (ingredients, processing, and quantities), to fermentation (times and dosage), moving on to preparation (cutting, handling, stretching, and toppings), cooking (method for wood-fired ovens, temperature and times, tools), and finally presentation (removing from the oven and plating).
Costs and Payment Methods
€1950 + VAT
Possibility of installment payment with a 50% deposit upon booking + 50% to be paid halfway through the course.
No additional costs are expected.
Exquisite Events Ltd.
- VAT IT08293611219
- Via Michele Parise 51, 80143 Napoli
- +39 081 191 736 74