HEALTH AND PIZZA

Location: Padova (Curtarolo)
Course bookable with payment due at a future date

Price: 1.200,00€ + IVA

You will be contacted by the Administration Office to confirm your course registration

Pizza is definitely one of the dishes that symbolizes not only Italy in the world but also and especially the Mediterranean diet. In recent years, consumer attention to a healthy and balanced diet has grown exponentially and the combination of food&health has become increasingly strategic for daily well-being. This course was created with the intention of transmitting techniques and knowledge to make pizzas that can satisfy a growing market demand, attentive to diet, nutrition in general and sports. Protein or fiber-rich doughs from organic flours or with a high seed content will be the ideal base for pizzas that can also respect the seasonality of ingredients with a view to sustainability, not only environmental but also nutritional and organoleptic. Within the course they will study the different types of latest generation flours, the various kneading techniques, the use of sourdough and the creation of recipes with vegetables in different consistencies in order to enrich their offerings of pizzas for a public attentive to nutritional balance and the quality of raw materials.

The Pizza & Health course is aimed at all professionals who care about nutrition and balancing food and wellness. To those who wish to learn more about using fiber in doughs, lowering the glycemic index, and low salt and fat intake for a balanced, healthy and tasty product.

What you will learn

A professional training that will allow you to learn important nutritional aspects about the food we consume and produce for our clients. The course will enable you to acquire techniques and knowledge for a different and conscious approach to raw materials, seasonal products and all the ingredients needed to make balanced recipes with flours of high nutritional value as well as organic, with raw seeds, rich in omega-3 fatty acids, fiber, minerals and vitamins, with little salt and fat. The use of sourdough and the enhancement of plant-based ingredients will also be explored.

Duration

40 hours total, divided into 5 days: 10 hours of theory and 30 hours of practice.

9 a.m. to 5:30 p.m.

Language

Italian

Course Schedule.

Theory

10 hours

  • Wheat: the evolution in milling: The new frontier of next-generation flours.
  • Flour: description of its constituent elements
  • Kneading methods: direct and indirect and mother yeast
  • Managing liquid and solid sourdough: tips for keeping it healthy
  • Use of alternative, Organic and fiber-rich flours
  • The value of raw materials. Knowing the nutritional aspects of the flour used and all the elements that make up the pizza recipe
  • The correct approach towards sustainability, territoriality and seasonality of fresh products of use in pizzerias.
  • Constructing a recipe: valuing the balance of contrasts and the doses of ingredients while respecting a product that is low in salt, low in fat, and higher in fiber, thus healthy and tasty

Practice

30 hours

  • Making hydrated short-rise and long-rise dough
  • Pizza making with direct, indirect and sourdough doughs
  • Using doughs with alternative flours, raw seeds rich in Omega3, fiber, minerals, vitamins and micronutrients
  • Techniques for rolling out the dough disk and calibrating the sauce
  • Oven management for the different types of pizzas prepared
  • Development of nutritionally balanced, purely plant-based recipes

Book now

Price: 1.200,00€ + IVA

You will be contacted by the Administration Office to confirm your course registration

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