2 daily meetings
16
Start date: 27/05/2024
La Padellino pizza is the new must of pizzerias in Italy: thick, soft, crunchy, digestible, the Pizza al Padellino is an increasingly successful proposal.
Recently its typicality and easy realization has been rediscovered and brought back into vogue thanks to master pizza chefs who have been able to re-invent it and give this type of pizza a second youth, highlighting the structure and processing of the dough.
The Padellino pizza has the ideal location in a Pizzeria that wants to bring out the flavor of the flours, studying a combination above that can highlight its organoleptic characteristics. During this course we will see how to understand history well but above all the techniques of how to make it. From direct and indirect dough management to oven settings.
A course conducted by Master Pizzaiolo Graziano Bertuzzo and in collaboration with Italian School of Pizza Makers.
INFO
Tel: 39 075 5729935
WhatsApp: +39 333 2428308
Training days
Laboratory hours
Teacher at your disposal
Registration deadline: 16/05/2024
Course end date: 28/05/2024
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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