Canadian Pizza Magazine

Features In the Kitchen Techniques
Italian Pizza School


November 3, 2008
By Canadian Pizza

Topics

pizzagradsNov. 3, 2008 – Get certified Dec. 1 to Dec. 5, 9 a.m. to 5.p.m. The Italian Pizza School (Scuola
Italiana Pizzaioli), one of the oldest and most prestigous pizza schools
in Italy, will be in Manteca, Calif., certifying students from around
the U.S.

Get certified Dec. 1 to Dec. 5, 9 a.m. to 5.p.m.

pizzagrads
The Italian Pizza School (Scuola Italiana Pizzaioli) one of the oldest and most prestigous pizza schools in Italy will be in Manteca, Calif., certifying students from around the U.S. Tony Gemignani, Master Instructor, will be teaching a 40-hour course on Classic Italian Pizza. Students will get certified in Classic Italian Pizza. The course will take place at the Cuppone Test Kitchen in Manteca, Calif. Methods and properties of making dough, sauce recipes, hands on pizza preparation, oven skills, pizza tossing techniques, and pratical and theory will be taught throughout the course. Biga, Poolish, Direct, and Indirect methods of making dough will be worked on in groups. Several different types of pizzas will be made and tested throughout the course. Stanislaus, Grande Cheese, 5 Stagioni, Fontanini, GI Metal and Cuppone Ovens will be the official products used in the Classic Italian course.  Special demonstrations and tastings by Stanisalus and Grande Cheese.

pizzastudentdiana

Pizza & Pasta Magazine of Italy and Pizza Today are the official magazines of the Italian Pizza School.

The 40-hour course is $1800 and the certifications come direct from Italy. A deposit and registration is needed prior.

For more information, Hotel Information, or any references on past graduates from the course please contact Tony Gemignani at tony@worldpizzachampions.com or 510-427-6979.