ADVANCED COURSE: SOURDOUGH FOR NEAPOLITAN PIZZA

NAPOLI FEBRUARY 22-24
The class is a training experience with limited numbers, which allows you to acquire skills and high skills to obtain a True Neapolitan Pizza.

22 February 2023

An Advanced Class led by

Maestro Salvatore de Rinaldi

which allows you to acquire skills and high practical skills in the creation of liquid #leaven and in its management inside a dough.

Two days of technical study indicated for those who:
want to deepen their knowledge on the preparation, processing and management of

natural mother yeast;
wants to offer its customers a dough that refers to ancient flavors.

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