Course on roman pizza

Tired of the usual round pizza?

Or not being completely satisfied with the roman pizza  you do? Maybe because you need the teaching of a real pizzaiolo  like Simone, who will give you his roman pizza  recipe and a leavening expert like Alessandro!

 

A 100% practical course on roman pizza of  1 lesson, twithout secrets, Monday April 6 at 7.00 pm in èCucina in Verona, will teach you the art of roman pizza  from the dough, to the stuffing, you will make with  hand your pizza to learn the secrets from a professional pizza maker!

 

Who teaches?

Simone Calore, professional pizza chef, professor of Molino Quaglia pizza University, patient, eager to teach his pizza secrets as if you were to open your pizzeria tomorrow!

 

Alessandro Lasferza, bakery chef, head of the bakery, bread and pizza section, of èCucina, professor of the Junior Bakery Academy, trained at the Molino Quaglia Bread Academy and at the Professional Course for Bakers of Castalimenti di Brescia. He loves to teach, he loves to give all the necessary information, he does not fear that your pizza is better than his, you’ll have to stop it!

 

How does it work?

 

Short class  but full of  informations and techniques, which will allow you to have a solid base to start producing your pizza at home, or who knows, in your future laboratory or in your pizzeria!

The course will give the basic theoretical knowledge on flours, doughs, leavening, techniques to roll out and cook and all the practical part, making the dough. You will then see the use of different ovens and kneaders for the successful professional pizza.

But Alessandro and Simone will give you all the information to do it at home!

 

To whom it is addressed

 

It is a course for everyone, with the active involvement of the participants, for those who already make pizza and want to improve the technique, for those who approach pizza doughs and for those who dream of opening a pizzeria!

 

What will I learn?

 

During the course on the roman pizza the chef will guide you immediately in practice and prepare with him all the dough

So you will learn:

•  information on the right flours to use
•  information on how to knead and how to make the dough rise
•   information on cooking in home ovens
•   you will have the written recipes of what has been done
• Prepare your dough
•  You will see the use of different mixers and different ovens  you will learn directly from a pizza maker:
• Forming, drafting.
•  Pizza seasonings: practical examples
• Advice for cooking in household ovens

At the end Tasting of prepared products

How do I register?

Dpo I pay the same evening? No, in order to make you a well prepared course , with the weighed ingredients and all that is needed,  èCucina must know exactly the number of participants in time. You can pre-register and then pay within ten days of the course. So you will have your place secured!

To register, you can call 3341934095 or send an email to info@ecucina.eu

How much?

The course costs € 80 (4 hours of lessons) if you are already registered with èCucina (€ 6 six-month registration card or € 10 for the annual card, to be done in the evening of the course)

Where is it?

èCucina is in Verona in Via XX Settembre, 90

The program could undergo some changes in relation to the availability of fresh ingredients
Sign up now by calling 3341934095!