The Latest Trends in the Pizza World: New Pizza Trends

From breakfast to appetizers, through daily baking, The Bakery concept represents a modern bakery idea used for the creation of sweet and savory products in addition to the cafeteria with the serving of hot and cold beverages. Simply put, it represents an innovative American-influenced mix that brings together our café, bakery, and pastry model into one format.

Scuola Italiana Pizzaioli is offering a new training course dedicated to those who wish to discover or further explore the art of contemporary baking and pastry making. From dough and leavening techniques to the creation of breads, buns and cakes. The course offers the study of recipes, professional methodologies and tools to optimize production processes. Designed exclusively for an audience of professionals and practitioners, with a special focus on innovation and quality craftsmanship.

The course is suitable for professionals who have gained experience in the field and wish to acquire new theoretical and practical knowledge aimed at enhancing their professional preparation. Also to those who want to acquire new techniques or management models to better organize their business or diversify their gastronomic offerings.

Goals

The acquisition of practical and theoretical skills to make high-quality savory and sweet baked goods, combining tradition and innovation with a focus on professional techniques, use of special flours, and leavening management adaptable to both artisanal and commercial settings.

Duration

40 hours total, divided into 5 days: 5 hours of theory class and 35 hours of practical class.

What you will receive

• Pupil kit:
  • Teaching manual
  • T-shirt
  • Cap
  • Apron
  • Bag
  • Notepad
• Certificate of Participation.

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

For a little more than a decade now, gourmet pizza has not only become a market trend but also represents that difficult marriage between the kitchen and the pizzeria; two worlds that are close but sometimes distant in technique, management, and in some ways in media success. The idea of bringing pizza closer to haute cuisine has made it possible to create a new style, or it has simply turned the spotlight back on the quality of the dough and especially the quality of the raw materials, fresh or cooked, used in pizzerias.
The course will address an in-depth study of the gourmet phenomenon starting with doughs using the latest generation of flours for pizza styles ideal for enhancing high-quality ingredients. This will be followed by a focus on the choice of raw materials: fresh, seasonal or preserved, with related pairings. The meeting with the kitchen will be run by several chefs who will prepare different recipes useful for learning cooking and food preservation techniques for replicability of your gourmet pizzas.

The Pizza Gourmet course is aimed at a professional audience intent on exploring the combination of cuisine & pizzeria in order to experiment with new flavor combinations through pizza styles suited to accommodate ingredients or preparations of high gastronomic value.

What you will learn

An in-depth level of knowledge and training on different types of dough, pizza styles, production techniques, high quality raw materials as well as a focus on preparations that unite the restaurant and pizza worlds.

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