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Academy Polselli the Italian Pizza Style in Frosinone - Italy - Cooking School

In Italy

Region

Lazio
Lazio
Cooking School
Academy Polselli the Italian Pizza Style
Address:Via Tommaso Landolfi, 300
Locality: Frosinone (Frosinone)
Phone:3382844773

Distance from school to:

(Using public transportation)
Railway Station: 10 minutes

Academy Polselli the Italian Pizza Style

Staff:

Parravano Paolo

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Courses

Professional Cooking Specializing Professional Pizza Chef Course
Region: Lazio Locality: Cassino (Frosinone)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing Professional Pizza Chef Course
Region: Lazio Locality: Colleferro (Rome)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing Professional Pizza Chef Course
Region: Lazio Locality: Paliano (Frosinone)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing Professional Pizza Chef Course
Region: Lazio Locality: Zagarolo (Rome)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing Professional Pizza Chef Course
Region: Lazio Locality: Valmontone (Rome)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing Professional Pizza Chef Course
Region: Lazio Locality: Palestrina (Rome)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing Professional Pizza Chef Course
Region: Lazio Locality: Alatri (Frosinone)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing Professional Pizza Chef Course
Region: Lazio Locality: Anagni (Frosinone)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing Professional Pizza Chef Course
Region: Lazio Locality: Ferentino (Frosinone)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing professional pizza chef course
Region: Lazio Locality: Sora (Frosinone)
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.
Professional Cooking Specializing professional pizza chef course
Region: Lazio Locality: Frosinone
from: 27 September 2021 Duration: 4 weeks
Availability and Prices Request
The THEORETICAL PRACTICAL MASTERCLASS of SPECIALIZING TRAINING in PROFESSIONAL PIZZAIOLI with the support of Academy Polselli, pizza & bakery starts the first week of each month (except for the month of August). Twelve lessons with weekly frequency on Monday, Tuesday, Wednesday with evening hours from 19: 00 to 23: 00, for a total of 50/55 hours. FREQUENCY WITH LIMITED NUMBER MAX 3 PARTICIPANTS. Participation in a limited number makes our training comparable to an individual course, in order to learn the theoretical and practical notions in the best way. N.B. The training that is adopted with a theoretical / practical method, does not simply deal with a BASIC COURSE it is exactly a FULL IMMERSION on all disciplines relating to the PIZZERIA and Bakery sector. At the end of each course, participants will join a multimedia platform, which acts as an interface for job requests that come from our customers from Italy and abroad. . DISCIPLINES: □ PIZZA TONDA (classic, Roman) □ PIZZA IN A TRAY (high hydration) □ PIZZA IN PALA (high hydration) □ ROMAN PIZZA (Pinsa) □ NEAPOLITAN PIZZA □ CONTEMPORARY PIZZA □ BREAD □ DOUGH WITH ALTERNATIVE FLOURS □ INDIRECT DOUGH (chariot) □ MOTHER YEAST (liquid) The Theoretical Practical Master Class to become a Professional Pizzaiolo is reserved for: those who want to undertake the art of the Pizzaiolo in a professional manner, to professionals in the sector and to owners of catering businesses who intend to learn and deepen theoretical concepts and practical experience, necessary elements to be able to operate successfully in the pizza sector. What are the contents of the course? The course for Pizzaioli alternates hours devoted to learning and perfecting practical skills with theoretical sessions, essential for reaping the best results from one's work (and understanding where and why errors that compromise the product occur. The path will lead the student to learn about: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of flours, yeasts, leavening, direct dough methods at controlled temperature, autolysis, indirect with biga and poolisch, gluten-free dough techniques and bread. N.B. If there are free places in subsequent classes, the course formula provides for the possibility of repeating the lessons in the form of Trainee, in order to acquire better dexterity and speed and increase the chances of being inserted more quickly in the sector.



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