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Scuola Pizzaioli Margherita2000 in Padova - Italy - Cooking School

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Cooking School
Scuola Pizzaioli Margherita2000
Address:Via Mussato
Locality: Abano Terme (Padova)

Distance from school to:

(Using public transportation)
Seaside: 30 minutes
Railway Station: 30 minutes
Airport: 30 minutes

Scuola Pizzaioli Margherita2000


Corsi professionali per pizzaiolo

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Professional Cooking Professional Pizzaiolo Course
Region: Veneto Locality: Abano Terme (Padova)
from: 20 September 2019 Duration: 5 weeks
Availability and Prices Request
The new course for pizza makers organized by the "International Pizza School Margherita 2000" in the headquarters of Abano Terme (PD). 60 hours of laboratory, course with a limited number of compulsory attendance, highly competent staff, over 14 types of flour, 200 square meters of educational laboratory, 3 types of oven, 90% of practice and final certificate in the chosen language. The pizzaioli course is sponsored by the Province of Padua, Province of Venice, Province of Rovigo, Chamber of Commerce, Industry and Handicraft of Padua, Municipality of Padua, City of Abano Terme and of the Municipality of Montegrotto Terme. UPDATED EQUIPMENT The close and active collaboration with the companies Agugiaro and Figna, Marana Forni, and G Metal, which are an integral part of the School's Technical Scientific Committee, allows us to support the technical training of students thanks to the contribution of consultants and technicians. In this way the students have the opportunity to train with the latest equipment using top quality machinery such as the "Marana" turbo rotating wood oven, the "F2" mixer and the "G Metal" building. THE EDUCATIONAL METHOD The teaching method is patented in over 90 previous courses and has reached 90% of job placement. The course program includes 50 hours of essentially practical lessons, during which the teachers make their professionalism and skills available to the students in the new 200 square meter workshop where each student has his own workstation. HOURS: Saturday from 10: 00 to 16: 00 Sunday from 09: 00 to 15: 00 Monday from 8: 00 pm to 11: 00 pm COURSE STRUCTURE • Theory: historical outline, product categories, ingredients (characteristics, choice, preparation), presentation, management economics. • Practice: dough (direct, indirect, whole, soy, preparation, personalization, correction, optimization), flour (types and characteristics), leavening (dosages, times and temperatures), maturation, portioning, opening, filling (methods, combinations, style), speeding up, cooking (types of ovens, techniques and temperatures), bread-making derivatives based on pizza dough (bruschetta, trousers, sandwiches / pizza, piadine, crescioni, pizza slices), decoration. OPERATIVE KIT, CERTIFICATE AND FINAL TEST • Kit / Uniform: each trainee will be provided with an individual and operational educational kit for the school (shirt, hat, etc. ) • Final essay: At the end of each course the students present their own created pizza. Dough, filling and presentation are then evaluated by a jury composed of experts and enthusiasts of the trade. Og
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