Learn to Make the True Neapolitan Pizza

Exclusive 10%  Discount for Torino Food Service Customers

Are you ready to become a pizza master?

Look no further than our AVPN Certified Training for True Neapolitan Pizza. 

Whether you're a seasoned pro or a newbie, this course is designed for anyone who wants to learn the art of true Neapolitan pizza!

Hosted by the World renowned pizza chef

Roberto di Massa

The AVPN training course covers everything from the history and introduction of Neapolitan pizza to the leavening, maturation, and fermentation processes of the dough. 

You'll learn about the raw materials that make up the perfect Neapolitan pizza, including water, flour, yeast, salt, tomato, mozzarella, and extra virgin olive oil.

Plus, we'll teach you the construction and cooking techniques for both wood and gas ovens. 

Your Trainer

Roberto Di Massa -  AVPN Certified Trainer

Born in Ischia in 1977, running into pizza for the first time at age 15. With maestro Umberto from the homonymous pizzeria in Ischia; over the years, he follows a long path that leads him to meet prestigious pizza chefs from whom he grasps the secrets of pizza making. His experience in management of pizzerias starts from his island with a pizzeria-brewery. In 2007 he collaborates with his brothers to the creation of Pizzeria Tonino in Bologna. Today independent consultant, he cooperates with companies and training associations such as AVPN and Mill companies, consulting and exhibitions in Italy and over 18 countries around the world. 

See Roberto in action

The Course : 

AVPN  certified Training True Neapolitan Pizza

The course is divided into two parts: theory and laboratory. 

During the theory section, you'll dive deep into the history and science behind Neapolitan pizza. Then, in the laboratory section, you'll get hands-on experience with the guidance of our master pizza makers. You'll learn everything from preparing the dough by hand or with a mixer to forming the dough and manipulating the pasta disc.

 But it's not all work and no play. We'll also cover the fun stuff, like how to organize your work in the oven, how to cook at the optimal temperature, and even how to clean your tools. 

More info

10% DISCOUNT   exclusive for Torino Customers 

The Certificate

At the end of the course, you'll receive an AVPN certificate of attendance, certifying your participation in an intensive 36-hour training on the “REAL NEAPOLITAN PIZZA.” 

And to top it all off, you'll even get a chance to show off your skills with a theoretical and practical test for the preparation of a classic Neapolitan pizza: margherita or marinara. 

10% DISCOUNT  exclusive for Torino Customers

Don't miss out on this opportunity to become a true Neapolitan Pizza Master.

Fill up the form below to submit your interest. One of our consultant will be in touch with you shortly.