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Masters Pizza Università del Gusto in Frosinone - Italy - Cooking School

In Italy

Region

Lazio
Lazio
Cooking School
Masters Pizza Università del Gusto
Address:Via San Martino, 2
Locality: Arce (Frosinone)
Masters Pizza Università del Gusto

Staff:

Parravano Paolo

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Courses

Professional Cooking MastersClass Pizzaioli Professionali
Region: Lazio Locality: Arce (Frosinone)
from: 5 November 2019 Duration: 50 hours
Availability and Prices Request
The Professional Pizzaiolo MasterClass starts the first week of each month, the lessons take place on Tuesday, Wednesday, Thursday for a total of 12 lessons (50 hours) with evening hours: from 19: 00 to 23: 00.The educational program of laboratory, may be subject to variations with reference to the pre-established days, based on specific needs agreed in advance with the Professor for the new days. ITALIAN CLASSIC ROUND PIZZA PIZZA IN TEGLIA PIZZA IN PALA PIZZA ROMANA PIZZA NAPOLETANA THEORY LESSONS The MasterClass to "become Pizzaiolo" is reserved for: those who want to learn how to make Pizzaiolo in a professional manner, to professionals in the sector and to restaurant owners who intend to learn and deepen theoretical concepts and practical experience necessary to be able to operate successfully. In the pizza industry. WHAT ARE THE CONTENTS OF THE COURSE? The course for Pizzaioli alternates hours devoted to learning and improving practical skills with theoretical sessions, which are fundamental for capturing the best fruits from one's work (and understanding where and why the errors that compromise the product occur) The path will lead the pupil to know: the different types of Cereals, Organic Flours, Alternative Flours the choice of Flours according to the mixtures that one intends to produce, the Yeasts, the leavening, the ingredients, the preparation of the dough for Classical PIZZA TONDA Italian style, ROMAN SHOVEL, TILE, ALTERNATIVE dough, PINSA. The course is held at MastersPizza UNIVERSITÀ DEL GUSTO "Center of Training and Food Culture" in collaboration with Penny-Group Company, MULINO POLSELLI Company, and ACCADEMIA POLSELLI based on the teaching of modern high-density mixing techniques. N. B. The course includes the possibility of repeating further lessons in the form of trainee if there are free places in the following courses, to acquire good dexterity and speed to be inserted quickly in the sector.
Professional Cooking MastersClass Pizzaioli Professionali
Region: Lazio Locality: Arce (Frosinone)
from: 1 October 2019 Duration: 50 hours
Availability and Prices Request
The Professional Pizzaiolo MasterClass starts the first week of each month, the lessons take place on Tuesday, Wednesday, Thursday for a total of 12 lessons (50 hours) with evening hours: from 19: 00 to 23: 00.The educational program of laboratory, may be subject to variations with reference to the pre-established days, based on specific needs agreed in advance with the Professor for the new days. ITALIAN CLASSIC ROUND PIZZA PIZZA IN TEGLIA PIZZA IN PALA PIZZA ROMANA PIZZA NAPOLETANA THEORY LESSONS The MasterClass to "become Pizzaiolo" is reserved for: those who want to learn how to make Pizzaiolo in a professional manner, to professionals in the sector and to restaurant owners who intend to learn and deepen theoretical concepts and practical experience necessary to be able to operate successfully. In the pizza industry. WHAT ARE THE CONTENTS OF THE COURSE? The course for Pizzaioli alternates hours devoted to learning and improving practical skills with theoretical sessions, which are fundamental for capturing the best fruits from one's work (and understanding where and why the errors that compromise the product occur) The path will lead the pupil to know: the different types of Cereals, Organic Flours, Alternative Flours the choice of Flours according to the mixtures that one intends to produce, the Yeasts, the leavening, the ingredients, the preparation of the dough for Classical PIZZA TONDA Italian style, ROMAN SHOVEL, TILE, ALTERNATIVE dough, PINSA. The course is held at MastersPizza UNIVERSITÀ DEL GUSTO "Center of Training and Food Culture" in collaboration with Penny-Group Company, MULINO POLSELLI Company, and ACCADEMIA POLSELLI based on the teaching of modern high-density mixing techniques. N. B. The course includes the possibility of repeating further lessons in the form of trainee if there are free places in the following courses, to acquire good dexterity and speed to be inserted quickly in the sector.



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