Gluten-free preparations, bread, Neapolitan and Roman round pizza. A focus on beer, wine and food pairings.
Today’s catering market needs professionals who keep developing and combine tradition with innovation. The course alternates theory and practice to teach new techniques and improve business organisation.
For graduates of the Level 1 professional course and experienced professionals. The aim is to gain new knowledge and broaden the business’s culinary offering.
What you will learn
Alternative pizza styles, gluten-free preparations, breadmaking, ingredients and nutritional properties, with a focus on creating complete menus.
Duration
40 hours over 5 days: 10 hours of theory and 30 hours of practice. Schedule: 09:00–17:30.
Language
Italian
The teaching language for each session is listed with the available dates.
Course programme
Theory
- Nutritional properties of key ingredients: oil, mozzarella and tomato
- Beer: selection, beer list, correct service and pairings
- Wine: selection, creating a wine list and pairings
- Gluten-free flours and doughs, coeliac disease and safe workspace organisation
- Theoretical introduction to breadmaking in pizzerias
- History of Neapolitan pizza and TSG specifications
- Contemporary Neapolitan pizza: the evolution of a classic style
- Characteristics of thin, crispy Roman pizza
- Educational visit to the Agugiaro & Figna mill
Practice
- Gluten-free bread, pizza and desserts
- Neapolitan dough according to TSG specifications
- Contemporary Neapolitan pizza with direct doughs and indirect biga doughs
- Direct and indirect bread doughs using different flours
- Roman round pizza using direct and indirect methods
- Using innovative flours
- Controlling temperature, proofing and maturation
- Stretching dough and using the correct ingredient quantities
- Baking at different temperatures and assessing results
- Organising the service line
Available dates
Contact our office for upcoming dates and availability.
Would you like to know more?
Send us your enquiry about the course Advanced professional training — Level 2. Please specify your preferred school and date.
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