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.
What You Will Learn
A comprehensive level of knowledge and preparation on various types of dough, alternative pizza styles to traditional flat pizza, gluten-free, bread production techniques, raw materials, as well as a focus on the nutritional aspects of the products made. Essential aspects for a modern restaurant business.
Duration
Total of 40 hours, divided into 5 days: 10 hours of theoretical lessons and 30 hours of practice.
From 9:00 AM to 5:30 PM
Language
Italian
Course program
Theory
10 Hours
- Nutritional aspects of the main pizza ingredients (oil, mozzarella, tomato, etc.)
- Beer and its pairings: how to choose beers and build a dedicated list. The perfect tapping and main pairings
- Wine and its pairings: how to choose wines and build a dedicated list
- Gluten-free: theoretical introduction to gluten-free flours, doughs for pizzas and bread, about celiac disease, and organizing workspaces to serve customers safely
- Bread in pizzerias: theoretical introduction and production of different types of bread to be made in your own pizzeria
- Neapolitan pizza: history of the iconic style
- Regulations of Neapolitan Pizza STG: ingredients, specific production and processing methods
- Contemporary pizza: the evolution of a great classic
- Crispy, thin, and tasty: Roman pizza on the plate and its characteristics
- Educational visit to the milling process at Agugiaro&Figna mill
Practice
30 Hours
- Preparation of gluten-free bread, pizza, and desserts
- Preparation of Neapolitan dough as specified by the STG regulations
- Preparation of contemporary Neapolitan pizza with direct and indirect doughs using biga
- Preparation of bread doughs using direct and indirect methods with various types of flour
- Preparation of Roman pizza on the plate with direct and indirect doughs
- Use of innovative latest-generation flours
- Control and management of dough temperatures, fermentation, and maturation both at room temperature and controlled temperatures
- Techniques for stretching the dough disc and seasoning calibration
- Oven management for different types of pizzas prepared
- Oven management and cooking at different temperatures and analyzing the results
- Line management for service
