Pizza has always been part of Neapolitan traditions, since the end of the 1700, the period where pizza appeared for the first time.

In the XX century it spread throughout Italy and then also abroad. Today, professionals and lovers of the field put the emphasis on the quality, towards a gourmet version of pizza, that is based on the study of dough and ingredients.

There is an increasing in the openings of new pizzerie and consequently in the demand for specialized pizzaioli, both in Italy and abroad.

To cook a good pizza, it is essential to know in depth both the techniques and raw materials, without forgetting the importance of the oven.

The basic course for pizzaiolo will allow you to learn and deepen the most important issues, in order to be ready to start and put “your hands in dough”, turning your passion into profession.

Coure type: Basic Course for pizzaiolo

Available days: Tuesday and Wednesday or Wednesday and Thursday

Timetable: Daytime 09:30-12:30

Future editions: 11 e 12 Febbraio 2020

Students per class: max 8

Training hours: 22

Duration of the course: 6 lessons in the workplace and 1 in pizzeria

Teachers: Salvatore Viscuso (Pizzaiolo Instructor)