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Academy Polselli Pizza&bakery in Frosinone - Italy - Cooking School

In Italy

Region

Lazio
Lazio
Cooking School
Academy Polselli Pizza&bakery
Address:Via Tommaso Landolfi, 300
Locality: Frosinone (Frosinone)
Phone:3382844773

Distance from school to:

(Using public transportation)
Railway Station: 10 minutes

Academy Polselli Pizza&bakery

Staff:

Parravano Paolo

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Courses

Professional Cooking Advanced course for pizza chef
Region: Lazio Locality: Sora (Frosinone)
from: 2 September 2022 Duration: 2 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 Pizzaiolo professionally, professionals in the sector and 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 dedicated 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 know: The different types of cereals, organic flours, alternative flours, choice of professional flours for pizza, knowledge of the rheological data of the 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. The course takes place at the CITTADELLA multi-purpose training facility CIELO Frosinone, (via Tommaso Landolfi, 300) and is held by Maestro Paolo Parravano Academy Polselli, pizza & bakery in collaboration with MOLINO POLSELLI in which the Maestro takes care of technical consultancy in Italy and abroad, with the collaboration of the technical partner GROSSIMPIANTI S. R. l. Who has designed and built all the laboratories with the latest generation equipment.
Professional Cooking Advanced course for pizza chef
Region: Lazio Locality: Cassino (Frosinone)
from: 2 September 2022 Duration: 2 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 Professional course for Pizzaiolo
Region: Lazio Locality: Colleferro (Rome)
from: 2 September 2022 Duration: 2 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 Contemporary pizza specializing course
Region: Lazio Locality: Viterbo
from: 1 December 2022 Duration: 5 days
Availability and Prices Request
Contemporary pizza specializing course. Dough techniques with direct method. Mixing techniques with indirect method. Dough management. Spreading techniques for contemporary pizza. Cooking and seasonings.
Professional Cooking Specialization course for pizza in Roman pan
Region: Lazio Locality: Frosinone
from: 2 November 2022 Duration: 5 days
Availability and Prices Request
Roman style pizza specialization course. Management and production of highly hydrated mixtures. Techniques for forming dough. Drafting technique. Pre-cooking cooking processes. Abatement techniques with base production. Topping
Professional Cooking Professional Pizza Maker Course
Region: Lazio Locality: Frosinone
from: 1 September 2022 Duration: 2 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.



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