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THE PIZZA NAPOLITANA

The pizza maker Jurgens, a member of the Associazione Verace Pizza Napoletana, welcomes the students of abbeySCHOOL CiaoItaly into his place to help them discover the secret of a Neapolitan pizza.

The course, which will conclude with a tasting, includes an introduction on the origin of a pizza; on the ingredients of quality which distinguish the “Pizza Napolitana Verace” from the other pizzas; and on the technique of bread baking. The course will allow the students to have a chance to practice with their own hands to knead and cook their own pizza.

At the end of the course they will get a good attendance certificate.

Each time that they return to Jurgens, the students of abbeySCHOOL CiaoItaly will always get a 10% discount on their fantastic pizzas.

Program of the course:

The origins and the value of pizza.
The main pizzas Napolitana: Margherita, Napoletana, Marinara, Sausage and Friarielli (Neapolitan Rapini), Deep-fried Pizza and Panozzo (Pizza stuffed with cooked prosciutto and eggplant).
The quality of products: flour, water, Pachino and peeled tomatoes, mozzarella fior di latte (mozzarella made of fresh cow’s milk), buffalo mozzarella, basil, “friarielli” (Rapini), anchovies, and sausages.
The Wood stove.
The dough.
The cooking.

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