Gluten-free in pizzerias, bread, Neapolitan and Roman pizza.
Focus on beer and wine and their pairings
The restaurant market, particularly the world of pizza, increasingly demands professionals who are continually evolving, capable of producing traditional or innovative products that can compete with new trends.
The Advanced Training Level 2 course aims to impart essential theoretical and practical knowledge for an increasingly challenging and demanding market. The program includes hours dedicated to learning and perfecting practical skills alongside theoretical sessions, crucial for gaining the right awareness and reaping the rewards of one’s labor. Additionally, there will be in-depth discussions on management and organization to best enhance one’s activity. The course will also enable skills acquisition on contemporary and Neapolitan STG pizza, gluten-free options, baking, wine, and beer for creating specific menus. The goal is to enhance one’s restaurant business.
The course is suitable for those who have completed the Professional Pizzaiolo Level 1 program or have already gained experience in the field and wish to acquire new theoretical and practical knowledge to complete their professional training. Also, for those who want to learn new techniques or management models to better organize their activity or diversify their gastronomic offerings.
