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Accademia della Pizza in Rome - Italy - Cooking School

In Italy

Region

Lazio
Lazio
Cooking School
Accademia della Pizza
Address:Viale Battista Bardanzelluj 8 Roma - Via Colonnetta, 22/A Chieti
Locality: Ponte Mammolo, Chieti - Pescara
Roma (Rome)

Distance from school to:

(Using public transportation)
Seaside: 30 minutes
Railway Station: 2 minutes
Airport: 30 minutes

Accademia della Pizza

Staff:

Alessandro Bucciarelli, Angelo Berardinelli, Gionata Cacciagrano, Pino Esposito, Antonello Buccino, Daniele Dell' Osa, Alessandro Pizzuti

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Courses

Professional Cooking COURSE FOR PIZZAIOLO PESCARA 5 OCTOBER
Region: Abruzzo Locality: Pescara
from: 5 October 2020 Duration: 2 weeks
Availability and Prices Request
The next PIZZAIOLO COURSES start: CHIETI - PESCARA: 5 OCTOBER ROME: SEPTEMBER 28 the lessons are held from Monday to Friday from 14: 00 to 18: 00 and are divided into 10 lessons of 4 hours a day for 2 weeks, for a total of 40 hours. On Friday of the second week we take the theoretical - practical exam where we issue the Certificate with an International Diploma. WORKING INSERTION is almost SECURED by the many pizzerias that call us weekly and ask for help from pizza chefs and pizza chefs from both PESCARA and CHIETI as well as from all over ABRUZZO! Do you want to WORK and TRAVEL THE WORLD? Everything depends on you! The course is structured in two modules: a basic theoretical one and an intensive one of practice which is the fundamental one since the students must be able, in every operational circumstance (both at home and in the restaurant), to know how to compose a dough, knowing how to dose the ingredients for the topping and bake for cooking. The theoretical part deals with all the topics related to flours, yeasts, the history of pizza and the notions concerning the equipment and regulations for hygiene, lay-outs and furnishings, the design methodologies of commercial premises in which the pizza product is more or less dominant in the range of products offered to customers. In addition, issues related to the search for sources of funding for the opening of one's own premises are also embraced. Essential marketing techniques are taught to open a pizzeria and to ensure the success of your restaurant and grow more and more in a business that is global and has no crisis. In the practical part, all aspects of making the dough are taken care of, its handling to get to the drafting of the pizza disc, its filling and finally the cooking techniques both in a wood and electric oven. (Adoption of the Anti - Covid Protocol to protect the health and safety of our students, attached in the last DPCM)
Professional Cooking COURSE FOR PIZZAIOLO ROME 28 SEPTEMBER
Region: Lazio Locality: Rome
from: 28 September 2020 Duration: 2 weeks
Availability and Prices Request
Accademiapizza. Com The next PIZZAIOLO COURSES begin: ROME: September 28 CHIETI - PESCARA: 5 October the lessons are held from Monday to Friday from 14: 00 to 18: 00 and are divided into 10 lessons of 4 hours a day for 2 weeks, for a total of 40 hours. On Friday of the second week we take the theoretical - practical exam where we issue the Certificate with an International Diploma. THE WORKING INSERTION is almost SECURED by the many pizzerias that call us weekly and ask for help from pizza chefs both from ROME and from all over LAZIO! Do you want to WORK and TRAVEL THE WORLD? Everything depends on you! The course is structured in two modules: a basic theoretical one and an intensive one of practice which is the fundamental one since the students must be able, in every operational circumstance (both at home and in the restaurant), to know how to compose a dough, knowing how to dose the ingredients for the topping and bake for cooking. The theoretical part deals with all the topics related to flours, yeasts, the history of pizza and the notions concerning the equipment and regulations for hygiene, lay-outs and furnishings, the design methodologies of commercial premises in which the pizza product is more or less dominant in the range of products offered to customers. In addition, issues related to the search for sources of funding for the opening of one's own premises are also embraced. Essential marketing techniques are taught to open a pizzeria and to ensure the success of your restaurant and grow more and more in a business that is global and has no crisis. In the practical part, all aspects of making the dough are taken care of, its handling to get to the drafting of the pizza disc, its filling and finally the cooking techniques both in a wood and electric oven. (Adoption of the Anti - Covid Protocol to protect the health and safety of our students, attached in the last DPCM)
Professional Cooking COURSE FOR PIZZAIOLO PESCARA 7 SEPTEMBER
Region: Abruzzo Locality: Pescara
from: 7 September 2020 Duration: 2 weeks
Availability and Prices Request
The next PIZZAIOLO COURSES start: CHIETI - PESCARA: 7 September ROME: August 31st the lessons are held from Monday to Friday from 14: 00 to 18: 00 and are divided into 10 lessons of 4 hours a day for 2 weeks, for a total of 40 hours. On Friday of the second week we take the theoretical - practical exam where we issue the Certificate with an International Diploma. WORKING INSERTION is almost SECURED by the many pizzerias that call us weekly and ask for help from pizza chefs and pizza chefs from both PESCARA and CHIETI as well as from all over ABRUZZO! Do you want to WORK and TRAVEL THE WORLD? Everything depends on you! The course is structured in two modules: a basic theoretical one and an intensive one of practice which is the fundamental one since the students must be able, in every operational circumstance (both at home and in the restaurant), to know how to compose a dough, knowing how to dose the ingredients for the topping and bake for cooking. The theoretical part deals with all the topics related to flours, yeasts, the history of pizza and the notions concerning the equipment and regulations for hygiene, lay-outs and furnishings, the design methodologies of commercial premises in which the pizza product is more or less dominant in the range of products offered to customers. In addition, issues related to the search for sources of funding for the opening of one's own premises are also embraced. Essential marketing techniques are taught to open a pizzeria and to ensure the success of your restaurant and grow more and more in a business that is global and has no crisis. In the practical part, all aspects of making the dough are taken care of, its handling to get to the drafting of the pizza disc, its filling and finally the cooking techniques both in a wood and electric oven. (Adoption of the Anti - Covid Protocol to protect the health and safety of our students, attached in the last DPCM)
Professional Cooking COURSE FOR PIZZAIOLO ROME 31 AUGUST
Region: Lazio Locality: Rome
from: 31 August 2020 Duration: 2 weeks
Availability and Prices Request
Accademiapizza. Com The next PIZZAIOLO COURSES begin: ROME: August 31 CHIETI - PESCARA: 7 September the lessons are held from Monday to Friday from 14: 00 to 18: 00 and are divided into 10 lessons of 4 hours a day for 2 weeks, for a total of 40 hours. On Friday of the second week we take the theoretical - practical exam where we issue the Certificate with an International Diploma. THE WORKING INSERTION is almost SECURED by the many pizzerias that call us weekly and ask for help from pizza chefs both from ROME and from all over LAZIO! Do you want to WORK and TRAVEL THE WORLD? Everything depends on you! The course is structured in two modules: a basic theoretical one and an intensive one of practice which is the fundamental one since the students must be able, in every operational circumstance (both at home and in the restaurant), to know how to compose a dough, knowing how to dose the ingredients for the topping and bake for cooking. The theoretical part deals with all the topics related to flours, yeasts, the history of pizza and the notions concerning the equipment and regulations for hygiene, lay-outs and furnishings, the design methodologies of commercial premises in which the pizza product is more or less dominant in the range of products offered to customers. In addition, issues related to the search for sources of funding for the opening of one's own premises are also embraced. Essential marketing techniques are taught to open a pizzeria and to ensure the success of your restaurant and grow more and more in a business that is global and has no crisis. In the practical part, all aspects of making the dough are taken care of, its handling to get to the drafting of the pizza disc, its filling and finally the cooking techniques both in a wood and electric oven. (Adoption of the Anti - Covid Protocol to protect the health and safety of our students, attached in the last DPCM)
Accommodation options and costs:
Hotel - B&B
Offered Courses:

more info about Accommodations
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