Neapolitan STG and Contemporary

Neapolitan pizza is the only preparation of its kind to be protected by a European Community specification, born from the wisdom and daily practice of about three centuries of history and continuously evolving. In this course, you will discover the secrets of one of the most iconic pizzas in the world through an in-depth study that starts from the Neapolitan Pizza STG, made in absolute respect of the Guaranteed Traditional Specialty regulation, to the new trends that have evolved the original recipe in terms of doughs, baking methods, and recipes.

The course is aimed at those who wish to learn the various production techniques, dough management, Neapolitan stretching, and traditional baking. It is designed for professionals, pizzeria owners, and chefs who want to delve into the history, theory, and practice necessary to masterfully make both the traditional and contemporary Neapolitan Pizza STG.

What You Will Learn

The course aims to train pizza chefs in the production and processing techniques of dough for Neapolitan Pizza STG and Contemporary versions, on the selection of raw materials and their use, the permitted equipment, and optimal baking techniques.

Duration

16 hours spread over 2 days: 2 hours of theoretical lessons and 14 hours of practical lessons.

From 9:00 AM to 5:00 PM

Language

Italian