2 daily meetings
16
Start date: 06/05/2024
A course that combines two excellences from the world of Italian leavened products: Pizza alla Pala and in Teglia.
La Pizza in Shovel it is also known as Spianata, Stirata or Pizza alla Romana, as it is typical of Rome's bakeries, with a very hydrated dough, simple in terms of preparation but with a series of possible variations in the manufacturing phase which affect its quality, aesthetics and personality of the final product that Scuola Italiana Pizzaioli has perfected with a new production method thanks to continuous experimentation.
La Pizza in baking tin it is a very ductile product, which lends itself to different types of fillings and is considered a take away product par excellence. Its tradition has recently been rediscovered and revived thanks to master pizza chefs who have been able to reinvent it and give it a second youth. The pizza in pan has the ideal location in the pizzeria by the slice, the bakery, the bar or the place for quick lunches, precisely because its preparation does not necessarily require the usual pizzeria equipment.
In this course various types of flours will be used, in particular stone-ground flours, mixes of cereals, wholemeal flours to allow participants to customize their own product. Therefore ideal both for those who intend to expand the offer of their menu, but also for those who intend to open a business with a lower economic investment.
Course led by Master Pizzaiolo Graziano Bertuzzo in collaboration with Italian School of Pizza Makers.
Always in collaboration with Scuola Italiana Pizzaioli, many other specialization courses:
INFO
Tel: 39 075 5729935
WhatsApp: +39 333 2428308
Training days
Laboratory hours
Teacher at your disposal
Registration deadline: 29/04/2024
Course end date: 07/05/2024
Traineeship: No
Training and Culture of Food and Hospitality
University of Flavors Soc. Cons. a rl Via Fontivegge 55, 06124 Perugia – VAT number 02200780548
info@universitadeisapori.it - PEC: universitadeisapori@pec.it
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