Theoretical and practical lessons on pizza: the excellence of the ingredients, doughs, yeast, different types of pizza, with the opportunity of a training period at pizzerias of medium-high level
ICIF has devised, in collaboration with the Academy of Pizza makers, a new training Course: the Course on Pizza. The training programme adopts an integrated approach, teaching both the theory and the practical skills necessary to join a profession that is considered a popular, cultural and social phenomenon which is typically Italian, in continual growth both in Italy and abroad. The Course is in Italian language and teachers are supported by an interpreter in English language.
Minimum number of participants: 12.
The Course has a total duration of 8 weeks:
- 3 weeks of theoretical and practical lessons at the Institute
- 5 weeks of internship (optional) at pizzerias that will be previously selected by the Institute.
Those who can enroll are:
- Italian and foreign professionals of food and wine
- Italian and foreign food lovers and enthusiasts
The Pizza: an Italian popular product which has become a worldwide social and cultural phenomenon
- ICIF: a frame of reference
- History and traditions of Pizza
- The profession of pizza maker
- A growing market
- Food raw materials
- Flour: classifications, types, quality and use
- Water: a resource to be exploited
- Salts: selection and management of a basic element
- The ingredients: a choice that characterizes us, the importance of seasonality and territoriality
- The classical Pizza and the pan pizza
- The doughs and yeasts
- Pizza: notions and concepts
- Specialist techniques
- Professors of Pizza making
Professional Internship (optional)
The student can choose whether to continue the program of the course by performing a period of internship lasting a total of 1 month (5 weeks) at medium-high level pizzerias previously selected by the Institute.
The accommodation and meals will be provided by the pizzeria hosting the student.
This school offers programs in:
Last updated November 2, 2017