Name: 3-Day Intensive “Neapolitan Pizza Practicum: Traditional Pizza Making and Wood Fired Cooking Techniques” with Maestro Giulio Adriani
Start: 2023-11-13 04:00:00 EST
End: 2023-11-13 17:00:00
Location: Pizza University & Culinary Arts Center

3-Day Intensive “Neapolitan Pizza Practicum: Traditional Pizza Making and Wood Fired Cooking Techniques” with Maestro Giulio Adriani

Event Date:

November 13, 2023

Event Time:

9:00 am

Event Location:

Pizza University & Culinary Arts Center

NOVEMBER 13th to NOVEMBER 15th, 2023

9:00am to 5:00pm for three (3) consecutive days.

INSTRUCTOR: Maestro Pizzaiolo Giulio Adriani

CLASS DESCRIPTION

Come join us for an intensive practical class where you will make, stretch, cook (and eat!) your Neapolitan pizzas…on repeat!

During this 3-day hands-on class, not only you’ll learn how to make traditional Neapolitan dough from scratch, but we’ll delve deep into the Neapolitan stretching method, also known as the slapping technique and we’ll navigate wood-fired oven operations, from temperature control to wood selection, and learn how to efficiently cook multiple pizzas simultaneously.

Would you rather use a gas-fired oven? No problem! While we prioritize the authenticity of wood-fired oven techniques, we understand that the culinary world is diverse, that’s why our curriculum accommodates gas-fired oven enthusiasts as well.

So, whether you’re a beginner keen on understanding the basics or an experienced chef looking to refine your skills, this class will meet all your traditional Neapolitan pizza-making needs.

Join us and elevate your pizza game!

WHAT YOU’LL RECEIVE

Pizza University Certificate
18 CEHs by the American Culinary Federation®
Pizza University Apron
Pizza University Chef’s Jacket
Swag Bag

MEET OUR INSTRUCTOR

The Naples native Giulio Adriani is redefining Neapolitan Pizza in America. Giulio’s 30 years of experience began in his grandmother’s kitchen in Rome, though he later traveled to Naples to learn from master pizzaioli Gaetano Fazio and Antonio Starita.

Certified as an authentic Neapolitan Pizza Master by the Associazione Pizzaioli Napoletani, Giulio has owned and operated restaurants all over the world; in Italy, New York, Atlanta and most recently in Washington, DC.

A stickler for authenticity, he focuses on developing the perfect crust and insists that the mozzarella be handmade at each of his restaurants.

Widely considered one of the world’s leading pizza experts, Giulio travels across Europe, Asia, and Latin America to instruct aspiring pizzaioli and teach proper Neapolitan techniques.