ADVANCED COURSE: SOURDOUGH FOR NEAPOLITAN PIZZA May

NAPLES MAY 24-26
The course is aimed at those who are already in the pizzeria and restaurant sector participated in a True Neapolitan Pizza class.

24 May 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.

Three 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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