CONTEMPORARY NEAPOLITAN PIZZAUsing the indirect methodTraining course

Name: CONTEMPORARY NEAPOLITAN PIZZA - Using the indirect method
Brand: Mulino Padano
SKU: 16759
Price: 175.00 EUR
Availability: OutOfStock

Italy is the Home of pizza but, truth be told, there are many different types!

Contemporary Pizza is certainly one of the most interesting and this course will give you an in-depth theoretical and practical knowledge of it.

We will look at two indirect methods in particular, the Biga and the Poolish.

We will examine technical properties required of the professional flour to produce the desired end result.

In-depth information on toppings and garnishing techniques will also be given during the course.

The course instructor, Filippo Venturi, is one of the most promising emerging pizza chefs in our country.

Write to us here for more info or call us on +39 0425 88616

Price 175.00 €

Details

Modality and duration

The course will be held in person (max. 10 participants) and will last 3.5 hours (from 3:00 pm to approximately 6:30 pm).

Where

The Mulino Padano training lab – Viale Rimembranza, 45030 Ceneselli RO (see map)

Filippo Venturi’s lifelong passion for Pizza has been strengthened by his rigorous and methodical study of dough-making.
His career in fine dining has allowed him to combine his dough-making techniques with a keen creativity in pairing ingredients and inventing astonishing toppings.
Today Filippo expresses his vision of pizza in the city of Ferrara, where his innovative approach has led him to becoming a point of reference. He teaches pizza-making courses and provides specialized consultations.