PRESENTATION

The intensive training is oriented towards people who want to learn the Neapolitan technique of
making pizza.
Duration Training: 60 HOURS, divided in:
- 42 hours of Laboratory-School
- 13 hours of Theory
- 5 hours of Professional stage at AVPN certified pizzerias
N. of partecipants: min 4/max 10;
Duration: 9 DAYS (Mon, Tue, Wed, Thu, Fri, Sat, Mon, Tue, Wed);
School Location: Associazione Verace Pizza Napoletana - Via Capodimonte, 19/A, 80131 Naples
Professional Stage: in one of well-known Neapolitan pizzerias according to the schedule.
Final Exam: Wednesday afternoon
AVPN Work uniform: 4 t-shirts, 2 pants, 2 neckerchieves, 2 aprons, 2 hats, 1 back-pack, 1 handbook;
Training Costs: € 1.750,00 (taxes and HACCP Certification included)* for the basic course

The Extra Training is oriented towards people who attended our Training Vera Pizza or who want to
improve the Neapolitan technique of making pizza.
Duration Extra Training 42 HOURS of Laboratory-School
N. of participants: min 2/max 10;
Duration: 7 DAYS (Thu, Fri, Mon, Tue, Wed, Thu, Fri);
School Location: Associazione Verace Pizza Napoletana - Via Capodimonte, 19/A, 80131 Naples
Extra Training Cost: € 750,00 (taxes included)*

(*)*The costs of accommodation, food and transfer are not included.

 Translator (for school lessons only): € 300,00 (taxes included)

 EXTRA STAGE, another Week of practice at AVPN pizzeria (Mon - Fri):
€ 400,00 (taxes included)
For additional weeks, please contact AVPN or write an email to formazione@pizzanapoletana.org
 Costs of the room inside AVPN Campus - Via Capodimonte, 19/A, 80131 Naples
Single Room € 50,00 for night
Double Room € 65,00 for night
Vera Pizza Napoletana - School
Via Capodimonte 19a, Naples
 TEACHING PLAN

The purpose of this Training is to give the essential notions to start a qualified working activity and
learning the Neapolitan technique.
The Training lasts 60 hours and is organized as follows:

a) Theory (13 hours)

 Historical background and introduction of Neapolitan pizza
 Different methods of leavening, maturation, and fermentation of pizza dough.
 A study about main ingredients of Neapolitan pizza: water, flour, yeast, salt, tomato,
mozzarella and extra virgin olive oil.
 Baking and building techniques of wood and gas oven.

b) Laboratory-School (42 hours): All the practical lessons will be held by an expert AVPN’s pizza
maker, in the new laboratory of Capodimonte equipped with 3 wood ovens, 2 gas ovens and
other modern equipment. Training program is organized as follows:

 Preparation of pizza dough with hands and kneader;

 Mold preparation;
 Pizza dough’s handling and its condiment;
 Oven functions: ignition, use of baker’s shoved and baking techniques;
 Learning how to bake according to preferable temperature;
 Baking’s difference with various temperature and result’s analysis;
 Cleaning tools.

c) Professional Stage (5 hours): A professional stage is provided among important pizzeria

certificated by AVPN. This stage is necessary in order to acquire a direct experience with
customers and work-related problems. Stage will be on Saturday from 10,00 to 15,00. Applicants
will be identified by an uniform and badge with the logo of the Association.
Applicants will observe the pizza maker during his daily job, and will have the opportunity to ask
questions about productive and handling process, ingredients and baking.

d) Certificate of attendance and final exam

At the end of the course will be given a certificate of attendance which attest the participation of
the intensive training lasted 60hours about real Neapolitan pizza. The certificate is private and
include the score obtained in the final exam taken by applicants. Final exam consists of a
practical-theoretical test about the preparation of the two Neapolitan pizza: margherita and
marinara.
 Training Vera Pizza Schedule

Day / Time 10.00 11.00 12.00 13.00 14.00 15.00 16.00 17.00 18.00 19.00

Monday Presentation Flour lesson Practical

Haccp Training
Tuesday Oven lesson – leavening lesson Practical

Wednesday Lesson about Mozzarella, Fiordilatte, Practical

Oven, Tomatoes
Thursday Practical Practical

Friday Practical Practical

Saturday Stage at the Pizzeria

Monday Practical Practical

Tuesday Practical Practical

Wednesday Practical Exam

EXTRA STAGE (optional)

Prior agreement with AVPN and the pizzeria additional practical weeks can be organized. During those
additional weeks applicants will learn the phases of production and making, will assist the main pizza
maker during his work. Each extra week starts on Monday and ends on Friday. Applicants can choose to
participate in the morning, in the evening, or both (according with pizzaiolo).

EXTRA TRAINING (optional)

The 7 days of additional Training will be entirely dedicated to other types of pizzas and calzone (folded
pizza). Students will learn how to prepare the ingredients and how to manage different methods of
baking. The additional course will take place only with the minimum number of 2 participants.
 Calendar 2018-2019
Training and Extra Training “Vera Pizza Napoletana”

Basic Training 2018 Extra Training 2018

October Exam October
8 9 10 11 12 13 15 16 17 18 19 22 23 24 25 26
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

November Exam November

5 6 7 8 9 10 12 13 14 15 16 19 20 21 22 23
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

November | December Exam December

19 20 21 22 23 24 26 27 28 29 30 3 4 5 6 7
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

Basic Training 2019 Extra Training 2019

January Exam January
8 9 10 11 12 13 15 16 17 18 19 22 23 24 25 26
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

February Exam February

5 6 7 8 9 10 12 13 14 15 16 19 20 21 22 23
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

March Exam March

5 6 7 8 9 10 12 13 14 15 16 19 20 21 22 23
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

April Exam April

1 2 3 4 5 6 8 9 10 11 12 15 16 17 18 19
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

May Exam May

6 7 8 9 10 11 13 14 15 16 17 20 21 22 23 24
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

June Exam June

3 4 5 6 7 8 10 11 12 13 14 17 18 19 20 21
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

June Exam July

17 18 19 20 21 22 24 25 26 27 28 1 2 3 4 5
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri
July Exam August
15 16 17 18 19 20 22 23 24 25 26 29 30 31 1 2
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

September Exam September

9 10 11 12 13 14 16 17 18 19 20 23 24 25 26 27
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

October Exam October

7 8 9 10 11 12 14 15 16 17 18 21 22 23 24 25
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

November Exam November

4 5 6 7 8 9 11 12 13 14 15 18 19 20 21 22
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri

November Exam December

18 19 20 21 22 23 25 26 27 28 29 2 3 4 5 6
Mon Tue Wed Thur Fri Sat Mon Tue Wed Thur Fri Mon Tue Wed Thur Fri
 Training of “Vera Pizza Napoletana” Enrollment Form
Name.………………………………………………………….. Surname …………………………………………………………………………..

Address .……………………..………………………………………………………………….………………………..…………………………….

City ………………………………..…………………. Zip Code.………………….. Country ……………………………………………………

E-Mail Address …...……………………………………………………………….………………………..……………………….…………….….

Mobile Phone (+ .……..)…..………………...……….… Date and place of birth ……………………………………………………

Spoken languages ……………….….….….….….….……………………………………………………..…………………..………………….

T-Shirt size: S M L XL XXL XXXL Pants size: S M L XL XXL XXXL

INVOICING INFORMATION
Corporate Name………………………………………………………………………………………………………………………………………..

VAT Number or Tax Code …………………………………………………………… City …………….………………………………………

Address ….……………………..……………………………………… Zip Code .…………………. Country ……………………………….

BASIC TRAINING: EXTRA TRAINING

€ 1.750,00 (inc. tasse e Libretto Sanitario) € 750,00 (inc. tasse)

8 – 17 October 2018 18 - 26 October 2018

5 - 14 November 2018 15 – 23 November 2018
19 - 28 November 2018 29 November - 7 December 2018
7 – 16 January 2019 17 – 25 January 2019
4 – 13 February 2019 14 – 22 February 2019
4 – 13 March 2019 14 – 22 March 2019
1 – 10 April 2019 11 – 19 April 2019
6 – 15 May 2019 16 – 24 May 2019
3 – 12 June 2019 13 – 21 June 2019
17 – 26 June 2019 27 June – 05 July 2019
15 – 24 July 2019 25 July – 2 August 2019
9 – 18 September 2019 19 – 27 September 2019
 7 – 16 October 2018 17 – 25 October 2019
4 – 13 November 2018 14 – 22 November 2018
18 – 27 November 2018 28 November – 7 December 2018

Extra Stage (1 extra week after the course, Mon - Fri) € 400,00 (taxes included)
Translator (for school lesson only) € 300,00 (taxes included)

*The costs of accommodation and food are not included

Costs of the room inside AVPN Campus:
Single Room € 50,00 x …………… (N° of nights) = € ………………..
IN ….../….…/201_ OUT ….../….…/201_
Double Room € 65,00 x …………… (N° of nights) = € ………………..
IN ……/….…/201_ OUT ….../……./201_

30% deposit of the total amount for the registration (a month before) + 70% final payment the first day
of course
Payment method:
□ Paypal

□ Bank Transfer
Associazione Verace Pizza Napoletana c/o Deutsche Bank Agenzia 1 - Napoli - Via S. Brigida
IBAN: IT98Z0310403400000000012435 - Swift: DEUTITMMNAP
CIN: Z ABI: 03104 CAB: 03400 conto corrente n°: 000000012435

The enrollment form must be send:

- by fax: +39.0814201205 or
- by email: formazione@pizzanapoletana.org

We inform you under Article. 13 D. Decree Law 196/2003 "True Neapolitan Pizza Association" will proceed to the processing of data
provided by you in respect of the law regarding the protection of personal data, and you may request the cancellation from our files at any
time.