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Academy

Roman Pizza pan
From 02/05/2017 to 03/05/2017
Technical kneading, rising and baking following the Association's Disciplinary Pizza in baking tray alla Romana.
Special Timballi for Celebrations
10/04/2017
During the seminar it will introduce the new "00" flour for Pasta and Gnocchi.
Brioche dough in pastry, sweet and savory
03/04/2017
The maximum number of participants is 12 people.
Doves and Easter leavened
From 06/03/2017 to 07/03/2017
The seminar will run for 2 consecutive days, of which the first and the second dedicated to the theory to practice.
Technical working in a pizzeria
From 27/02/2017 to 28/02/2017
The seminar will run for 2 consecutive days, of which the first and the second dedicated to the theory to practice.
Pizza
From 06/02/2017 to 07/02/2017
The seminar will run for 2 consecutive days, of which the first and the second dedicated to the theory to practice.
The Neapolitan pizza
16/01/2017
The tradition of the Neapolitan pizza interpreted by Cammarota.
Stuffed Pasta
From 21/11/2016 to 22/11/2016
The seminar will run for 2 consecutive days, of which the first and the second dedicated to the theory to practice.
Panettone
From 25/10/2016 to 26/10/2016
The seminar will run for 2 consecutive days, of which the first and the second dedicated to the theory to practice.
Festival Polselli 2016
From 11/06/2016 to 13/06/2016
An event where you meet experience between them unique and heterogeneous, where food products...
The Artisan Pasta with alternative mixes
23/05/2016
An educational path through which you will learn the techniques of processing and mixing...
Finger Food between pasta and Leavened
02/05/2016
Quick and easy recipes to prepare finger foods and appetizers. Methods and preparation...
The bread pizza
11/04/2016
Bread-making techniques to create unique products capable of achieving the bread basket...
The technique no-knead
11/04/2016
Strengths, weaknesses, and especially procedures of this innovative mixing technique...
Biscotteria tradizionale
04/04/2016
– Biscotteria tradizionale – Biscotteria con impasti alternativi. Tutti i dolci verranno realizzato utilizzando anche […]
Pizza Gourmet
14/03/2016
Food pairing and presentation of the dishes. The kitchen applied to pizza conventional and alternative.
I dolci di Pasqua
07/03/2016
– Pigna with natural yeast – Tart pastry Multigrain – Doughnuts recurrence with alternative mixes […]
Technical rising direct and indirect pizzeria
15/02/2016
How to improve the flavor and fragrance of the...
Book your tasting
From 23/01/2016 to 27/01/2016
Be amazed by the new line of household products Polselli!
We knead the multigrain, the wholemeal and spelled with wheat germ
14/12/2015
Techniques and methods of dough, food...
We knead turmeric and paprika
23/11/2015
Techniques and methods of dough, food and wine pairings and suggestions of the new...
We knead hemp and burnt wheat
19/10/2015
Techniques and methods of dough, food and wine pairings and suggestions of the new...
Request your free sample
From 01/09/2015 to 15/11/2015
Be amazed by the new line of household products Polselli! A line of strong personality able to offer innovative products, a strong emotional impact...
La Pizza Napoletana STG
29/06/2015
The seminar aims to inform professionals about the rules dictated by the regulations [...]
Festival Polselli
From 13/06/2015 to 15/06/2015
An event where you meet experience between them unique and heterogeneous, where food products...
La Pizza in Teglia
18/05/2015
Pizza in the tray, explained by the masters of the Academy, will face, the [...]
La Pizza Acrobatica
20/04/2015
A workshop to explain the techniques and methodologies to obtain a mixture suitable [...]
The Pizza in Thousand Forms
02/03/2015
Creating forms and unique shapes that can give a touch of eccentricity to your work in a pizzeria.
Tradition in Napoletana Pizzeria
09/02/2015
Whims and delights Neapolitan explained by one of the most famous masters.
The Pizza Rustica
26/01/2015
Insert your menu into a pizza flavor unique and inimitable.
Pizza with Shovel
01/12/2014
An ideal alternative to the takeaway pizza, the Pizza alla Pala is considered the most […]
Gluten Free Pizza
06/10/2014
A difficult but interesting topic, aimed at anyone who wants to understand how you can insert your menu into a product "for all".
Pizza Hemp and Pizza Burnt Wheat
22/09/2014
Want to stand out? Do you have an innovative product in your room? you can now do so thanks to the new line "RECIPES"
The pizza and the secret of the yeast
09/06/2014
The Academy presents its new yeast NATURE
Discovering the real Neapolitan pizza
07/04/2014
With the teachers of the Academy, in collaboration of the True Neapolitan Pizza

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