LovelyITALIA
Schools
accesso
Strutture Ricettive
Iscrizione accesso
Search School
by Locality
language
cooking

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

Information Request

(not binding inquiry)
Name
E-mail
Phone
Country
Information required
by clicking the send button I declare I have read and agree to the Privacy statement

Courses

Professional Cooking COURSE FOR PIZZAIOLO ROME 22 JUNE
Region: Lazio Locality: Rome
from: 22 June 2020 Duration: 2 weeks
Availability and Prices Request
THE NEXT COURSES from PIZZAIOLO to ROME begin: JUNE 15 - CHIETI and PESCARA JUNE 22 - ROME 21 SEPTIEMBRE – MADRID lessons take place 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 the Friday of the second week we do the theoretical - practical exam where we issue the Certificate with International Diploma.  We organize courses for pizza chefs aimed at acquiring the main skills and competences for carrying out the profession. THE ART OF MAKING PIZZA requires the acquisition of important skills such as knowledge of the dough, flour, yeast, water, salt and types of oil. Above all, it requires knowledge of the dosage, indispensable for obtaining a quality dough that rises in the right way, depending on the season and the humidity of the air. Essential marketing techniques are also taught to open a pizzeria. The course is structured in two modules: a basic theoretical one and an intensive one of practice which is the fundamental one since children must be able, in any operational circumstance (both at home and in a restaurant), to know how to compose a dough, know how to dose the ingredients for topping and bake for cooking. The theoretical part deals with all the topics relating to flour, yeasts, the history of pizza and the notions relating to hygiene equipment and regulations, lay-outs and furnishings, the methodologies for designing commercial premises where the pizza product is more or less dominant in the range of products offered to customers. In addition, the topics 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 to grow more and more in a business that is worldwide and has no crisis. In the practical part, all aspects of making the dough are taken care of, its handling to get the pizza disc laid out, its filling and finally the cooking techniques both in a wood and electric oven. At the end of the course, the association itself, through its contacts and all requests for pizza makers, will provide the contacts to start working immediately. Info accademiapizzacom
Professional Cooking COURSE FOR PIZZAIOLO PESCARA 15 JUNE
Region: Abruzzo Locality: Pescara
from: 15 June 2020 Duration: 2 weeks
Availability and Prices Request
THE NEXT COURSES from PIZZAIOLO to PESCARA begin: JUNE 15 - CHIETI and PESCARA JUNE 22 - ROME 21 SEPTIEMBRE – MADRID lessons take place 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 the Friday of the second week we do the theoretical - practical exam where we issue the Certificate with International Diploma.  We organize courses for pizza chefs aimed at acquiring the main skills and competences for carrying out the profession. THE ART OF MAKING PIZZA requires the acquisition of important skills such as knowledge of the dough, flour, yeast, water, salt and types of oil. Above all, it requires knowledge of the dosage, indispensable for obtaining a quality dough that rises in the right way, depending on the season and the humidity of the air. Essential marketing techniques are also taught to open a pizzeria. The course is structured in two modules: a basic theoretical one and an intensive one of practice which is the fundamental one since children must be able, in any operational circumstance (both at home and in a restaurant), to know how to compose a dough, know how to dose the ingredients for topping and bake for cooking. The theoretical part deals with all the topics relating to flour, yeasts, the history of pizza and the notions relating to hygiene equipment and regulations, lay-outs and furnishings, the methodologies for designing commercial premises where the pizza product is more or less dominant in the range of products offered to customers. In addition, the topics 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 to grow more and more in a business that is worldwide and has no crisis. In the practical part, all aspects of making the dough are taken care of, its handling to get the pizza disc laid out, its filling and finally the cooking techniques both in a wood and electric oven. At the end of the course, the association itself, through its contacts and all requests for pizza makers, will provide the contacts to start working immediately. Info: accademiapizzacom
Accommodation options and costs:
Hotel - B&B
Offered Courses:

more info about Accommodations
more info about Courses

We use third party profiling cookies, by continuing you agree to their use Continue to browse or see more