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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 11 NOVEMBER
Region: Abruzzo Locality: Pescara
from: 11 November 2019 Duration: 2 weeks
Availability and Prices Request
THE NEXT COURSES from PIZZAIOLO begin: 11 November in PESCARA and 18 November in ROME, 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 the Friday of the second week we take the theoretical - practical exam where we issue the Certificate with International Diploma. We organize courses for pizza makers aimed at acquiring the main skills and competences for the performance of the profession. The course is structured in two modules: a basic theoretical and an intensive practice which is the fundamental one since the students must be able, in every operational circumstance (both at home and in a restaurant), to know how to compose a dough, know how to dose the topping ingredients and bake for cooking. The theoretical part deals with all the topics related to flour, yeasts, the history of pizza and the notions concerning equipment and regulations for hygiene, layouts and furnishings, the design methods of 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 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 we take care of all the aspects of making the dough, its handling to get to the pizza disc, its filling and finally the cooking techniques both in a wood and electric oven. At the end of the course the students will not only be able to open or upgrade their business, but will have the opportunity to be included in an international database that potentially opens up to the same job opportunities in Europe and abroad. Info: accademiapizza. Com
Professional Cooking COURSE FOR PIZZAIOLO ROME 18 NOVEMBER
Region: Lazio Locality: Rome
from: 18 November 2019 Duration: 2 weeks
Availability and Prices Request
THE NEXT COURSES from PIZZAIOLO begin: 11 November in PESCARA and 18 November in ROME, 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 the Friday of the second week we take the theoretical - practical exam where we issue the Certificate with International Diploma. We organize courses for pizza makers aimed at acquiring the main skills and competences for the performance of the profession. The course is structured in two modules: a basic theoretical and an intensive practice which is the fundamental one since the students must be able, in every operational circumstance (both at home and in a restaurant), to know how to compose a dough, know how to dose the topping ingredients and bake for cooking. The theoretical part deals with all the topics related to flour, yeasts, the history of pizza and the notions concerning equipment and regulations for hygiene, layouts and furnishings, the design methods of 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 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 we take care of all the aspects of making the dough, its handling to get to the pizza disc, its filling and finally the cooking techniques both in a wood and electric oven. At the end of the course the students will not only be able to open or upgrade their business, but will have the opportunity to be included in an international database that potentially opens up to the same job opportunities in Europe and abroad. Info: accademiapizza. Com
Professional Cooking COURSE FOR PIZZAIOLO 7 OCTOBER PESCARA
Region: Abruzzo Locality: Pescara
from: 7 October 2019 Duration: 2 weeks
Availability and Prices Request
THE NEXT COURSES from PIZZAIOLO begin: 9 September in PESCARA and 16 September in ROME, 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 the Friday of the second week we take the theoretical - practical exam where we issue the Certificate with International Diploma. We organize courses for pizza makers aimed at acquiring the main skills and competences for the performance of the profession. The course is structured in two modules: a basic theoretical and an intensive practice which is the fundamental one since the students must be able, in every operational circumstance (both at home and in a restaurant), to know how to compose a dough, know how to dose the topping ingredients and bake for cooking. The theoretical part deals with all the topics related to flour, yeasts, the history of pizza and the notions concerning equipment and regulations for hygiene, layouts and furnishings, the design methods of 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 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 we take care of all the aspects of making the dough, its handling to get to the pizza disc, its filling and finally the cooking techniques both in a wood and electric oven. At the end of the course the students will not only be able to open or upgrade their business, but will have the opportunity to be included in an international database that potentially opens up to the same job opportunities in Europe and abroad. Info: accademiapizza. Com
Professional Cooking COURSE FOR PIZZAIOLO 14 OCTOBER ROME
Region: Lazio Locality: Rome
from: 14 October 2019 Duration: 2 weeks
Availability and Prices Request
THE NEXT COURSES from PIZZAIOLO begin: 7 October in PESCARA and 14 October in ROME, 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 the Friday of the second week we take the theoretical - practical exam where we issue the Certificate with International Diploma. We organize courses for pizza makers aimed at acquiring the main skills and competences for the performance of the profession. The course is structured in two modules: a basic theoretical and an intensive practice which is the fundamental one since the students must be able, in every operational circumstance (both at home and in a restaurant), to know how to compose a dough, know how to dose the topping ingredients and bake for cooking. The theoretical part deals with all the topics related to flour, yeasts, the history of pizza and the notions concerning equipment and regulations for hygiene, layouts and furnishings, the design methods of 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 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 we take care of all the aspects of making the dough, its handling to get to the pizza disc, its filling and finally the cooking techniques both in a wood and electric oven. At the end of the course the students will not only be able to open or upgrade their business, but will have the opportunity to be included in an international database that potentially opens up to the same job opportunities in Europe and abroad. Info: accademiapizza. Com
Accommodation options and costs:
Hotel - B&B
Offered Courses:

more info about Accommodations
more info about Courses

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