Insights into the course AVPN Pizza Napoletana
October 4, 2023 Julia Haberecht
Aktuelle Events
Aktuelle Events
AVPN Course Pizza Napoletana
Usually, the AVPN, the organization that protects the UNESCO World Heritage and passes on the original recipe, offers professional courses. Except at the headquarters in Naples, where private individuals can book half-day courses - and with us in Linsengericht. Last Saturday it was time: twelve participants from the amateur cooking sector took part in a full-day Pizza Napoletana course. Here is a review.
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Original AVPN Professional Pizza Course – Certified, October 20–24, 2025 For 6–8 participants · 5-day intensive course · Location: La Bottega Toscana, Linsengericht (Germany) Learn how to prepare the authentic Pizza Napoletana, recognized by UNESCO as Intangible Cultural Heritage – authentic, professional, and hands-on. As the first AVPN school in Germany, we offer training that dives deep into the craft of Neapolitan pizza in both theory and practice. The course is aimed at restaurateurs, pizzaioli, and ambitious professionals who wish to become certified according to the rules of the Associazione Vera Pizza Napoletana (AVPN). Learning with AVPN-Certified Equipment All course sessions take place on original AVPN-certified equipment: Valoriani wood & gas ovens – traditional and authentic Izzo Forni electric oven – AVPN-certified for top baking quality Bernardi diving arm kneading machine – especially gentle on dough, AVPN-certified Effedue spiral kneading machine – AVPN-certified, for professional dough handling Sunmix spiral kneading machines – recognized by AVPN Vitella / Waico dough rounder – can also be tested during the course This way, you will work with exactly the same equipment used in AVPN schools worldwide – and you will have the opportunity to try out the latest dough dividing and rounding technology yourself. Course Content 1. Theory History & tradition of Pizza Napoletana Ingredient knowledge: water, flour, yeast, salt, tomatoes, mozzarella, olive oil Dough management & fermentation methods Comparison of wood, gas, and electric ovens 2. Practice Preparing pizza dough (by hand & machine) Shaping, topping, and seasoning Dough handling and baking techniques in the oven Temperature control and analysis of baking results Cleaning and maintenance of ovens & tools Optional: Testing dough dividers and rounding machines (Vitella / Waico) 3. Examination & Certificate Theory and practical test (Pizza Margherita & Marinara) Official AVPN certificate for all successful participants Course Conditions Duration: 5 days (Mon–Fri, approx. 6 hours each) Participants: 6–8 people (intensive supervision guaranteed) Location: La Bottega Toscana, Gewerbepark Birkenhain 2, 63589 Linsengericht Language: English or Italian (translation available) Included: AVPN workwear (T-shirts, trousers, aprons, headgear, backpack, handbook), ingredients, tools, drinks Final examination: Friday afternoon Cancellation Policy Up to 30 days before the course: 50% refund of the course fee From 29 days before the course: 100% of the course fee Substitute participants possible up to 2 days before the course start Conclusion With the Original AVPN Professional Pizza Course, you will learn at the first AVPN school in Germany the art of Pizza Napoletana – from dough preparation to baking in wood, gas, and electric ovens, all the way to certification. You will work exclusively with AVPN-certified equipment from Valoriani, Izzo, Bernardi, Effedue, and Sunmix – and also test the modern Vitella / Waico dough rounder. This course is the ideal choice for anyone who wants to bring their pizza-making skills to the highest international level.
Pizza Course with Sandro – Learn from a Professional with 20 Years of Experience Pizzaiolo Sandro brings over 20 years of experience in the gastronomy sector and also runs his own catering services. In this course, he will guide you step by step on how to bake an authentically delicious pizza at home – from dough preparation to the perfect baking result. Course Content Overview Dough Preparation – working with a high-quality Bernardi diving arm kneading machine Stretching Technique – how to spread the dough like a pro Toppings & Ingredients – classic or creative, everything your heart desires Baking Techniques & Oven Knowledge – live baking in gas, electric, and traditional wood-fired ovens Pizza Variety – differences between Neapolitan Pizza, Pizza Romana, and Pinsa Recipes & Ideas – inspiration for your own kitchen What to Expect The course lasts approximately 3 hours and offers you: Expert knowledge about pizza, ingredients & ovens Insights into different pizza styles & baking methods The unique experience of live baking in different types of ovens Tips and tricks from Sandro’s many years of gastro & catering experience A relaxed, interactive atmosphere – everyone participates actively The opportunity to take all delicacies home with you Course Details 📅 Time: 11 AM – 2 PM 📍 Location: La Bottega Toscana, Gewerbepark Birkenhain 2, 63589 Linsengericht 🅿️ Parking available 🥖 Included: non-alcoholic drinks, coffee, tea & all delicacies from the course 🎁 Tip: Also available as a voucher – ideal as a gift! Cancellation Policy Cancellations up to 14 days before the course start are free of charge. For later cancellations, we reserve the right to charge 50% of the course fee. Extra Highlight Before the event, participants may optionally visit our exhibition with over 20 models of wood-fired ovens & pizza ovens. 📸 Photo credits: Copyright Bootshaus Studio