AMATEUR COURSE
BECOME A PIZZA CHEF IN 24H
AMAZE YOUR FRIENDS WITH PREPARATIONS WORTHY OF A TRUE PIZZA CHEF
In just 24 hours you will be able to learn the secrets and tricks to become a real pizza chef.
You will be able to amaze everyone by churning out pizzas of all types, knowing how to manage the temperature, ingredients and dough well.
If you have a passion for this job, you want to have an edge over others or you want to improve your skills in the kitchen, MY COURSE IS FOR YOU!
We will provide you with all the necessary material and we will spend a day together to learn all the secrets to becoming an amateur pizza chef.
Depending on the course you choose, you will specialize in one preparation rather than another, in order to divide the classes giving an even more professional training.
AVAILABLE COURSES:
CLASSIC PIZZA - PIZZA IN A PAN - FLOURED - FOCACES
€80
hurry!
Available places are limited, don't miss the opportunity to become an amateur pizza chef!
€160
-50%
€80
hurry!
Available places are limited, don't miss the opportunity to become an amateur pizza chef!
€160
-50%
CLASSIC PIZZA
4H THEORY + 4H PRACTICE
Discover the history , origins and preparation from scratch of the most famous dish in the world. You will learn how to manage the temperatures of the ovens (wood and gas), season the pizzas in a workmanlike manner and how to lay out the base for our disc.
Come and discover the secrets of Classic Pizza with our tailor-made courses.
PIZZA IN BAKING TIN
4H THEORY + 4H PRACTICE
Good and quick to make , pan pizza can be an excellent alternative to classic pizza. You will discover its differences from other pizzas in terms of cooking, spreading and seasoning.
Come and discover all the details of these preparations in our course!
FOCACES
4H THEORY + 4H PRACTICE
Don't like pizza? Do you want another alternative to pizza? Or do you just want to learn how to bake focaccia like a real baker ?
Many questions, one answer, The Fretta e furia for focaccia course!
Discover all the techniques and preparations for a perfect focaccia.
FLOUR
1H THEORY + 1H PRACTICE
Thin or tall, crunchy or soft. Whatever your version of farinata, with our courses you will discover how to cook it best , knowing the history of the ingredients and the secrets of preparation and cooking.
Dive into a sea of farinata with our course!
QUALIFIED OR REPREPARED
So if you don't pass the final exam, you can be re-prepared for free and take the exam again and finally become a REAL pizza chef.
Don't worry
All the courses of our school for pizza makers adopt the formula:
AFRAID OF MAKING A MISTAKE?
STUDENT FEEDBACK
Coltivo da sempre la passione per questo lavoro, ma con il corso professionale che ho fatto ho finalmente trovato un posto di lavoro stabile e che amo.
Linda Ferdeghini
Pensavo fosse difficile, che fosse una cosa irraggiungibile. Per me diventare un Pizzaiolo era un sogno. Ad oggi ho realizzato questo sogno grazie a questi corsi.
Amir Kherboub
Fin da bambino vedevo i Pizzaioli come dei supereroi, che creavano dal nulla qualcosa di magnifico. Ora anch'io lo sono diventato. Grazie Fretta e Furia!
Matteo Vesigna
Volevo stupire tutti con le mie abilità in cucina, ma mano a mano che scoprivo la storia di questo lavoro, mi sono innamorato.
Ora sono un pizzaiolo professionale!