Pizzaiolo Courses Everything You Need to Know. In this time of "crisis" it is very important to know how to reinvent, learn new skills and be mindful of the opportunities offered by the labor market.

Always one of the great demand occupations is that of Pizzaiolo. As I am sure you can imagine, the pizza is famous around the world and especially in Italy where she was born.

Pizzaiolo Courses Everything You Need to Know

But how do you become good pizza? It is better to be accompanied by a good teacher, or better to enroll in a good course? finally we will see in this article what is best to start learning this ancient art.

Before starting, it would be appropriate to get a few questions. We want to be simple pizza or wish to get to know this ancient art?

Surely it is better to enroll in a good course. Our School pizzaioli It organizes professional courses for many decades. I do this work for the past 44 years and our courses are INDIVIDUALS, They have a duration of one week (40 hours) and at the end of the course you will already be prepared to enter the world of pizza.

Discover all the information on our courses

Let's see all you should have a good course

Pizzaiolo Courses Everything You Need to Know

1 The raw materials are important

2 Flour

3 Many different types of dough: the techniques

4 Preparation of dough balls

5 maturation

6 Leavening

7 The drafting

8 Cooking in the oven

Pizzaiolo Courses Everything You Need to Know

duration. A good course should have a duration of at least 40 hours spread in a week. With classic group classes along with other 10 People will not be enough even a month unfortunately, but with our individual courses everything changes, the focus is solely on you and at the end of the course are guaranteed a great experience.

Now all that remains is to mention the price. It should not be disproportionately, check our price.

First to greet you and give you an appointment in a few days for more news on pizza, I wanted to remind you that it is available for download my new book called "NOT ONLY PIZZA"What should have in the menu every pizzeria and restaurant. You will find all information about the book at this link.

Finally I invite you to visit my youtube channel where you will find hundreds of video recipes of pizza prepared by the students of our school pizza

Ciao

Silvio Cicchi

 

Customers Mistakes Not To Do In Pizzeria Restaurant. Of course I am having made the restaurateur for now over 40 years are used to seeing customers who combine all the colors. When we sit down at the restaurant table with our friends, with his wife or girlfriend, we always behave differently from the way we used to do at home. Let's review a few lines of the Bon Ton for doing a bad impression.

1)As to our home but with all the good intentions, we are used to stack the dishes after a meal. Not Stack the dishes in restaurant, let the waiter clearing away. A stack of dirty dishes is not a good sign for other customers who may think that the service is not good. Absolutely avoid to pass the empty plate to the waiter. By doing so you will not be of any help.

Customers Mistakes Not To Do In Pizzeria Restaurant

2) Do not touch the waiter. It would be really surprised to see how often. Do not stretch your hands, do not take for the jacket J. The rule speaks of respect and keep your distance.

3)Do not sniff the bottle cap. Now it's true we have all become proficient of Masterchef, for sure we saw him doing on television, so why should not we do it too? Unless you're a real sommelier sniff the cork will not reveal any secrets. Do not be ridiculous firing words like fruity or light yellow, better to take a big swig.

Customers Mistakes Not To Do In Pizzeria Restaurant

4) Do not exit the restaurant angry. It happens very often together with other people sitting at the table to do the dishes critical, the local or the service and eventually out angry after a meal and then accanirci with negative views on portals like TripAdvisor reviews etc. If you encounter a problem, the best thing is to talk immediately with the owner or manager.

5) Do not inquire before the restaurant we chose. There are so in cities that end up in the wrong one the many restaurants is very easy. Dearest, miserable portions, mismatches, confusion, lack of privacy, and so with a long list of complaints. Often the problem is us and the restaurant we chose it does not do to our case. Why did you choose the locale to km 0 if you wanted a sushi? Why did you choose the oriental restaurant if you wanted a pizza? There is a service from Google and Facebook to help you in this choice, look at the site of the restaurant, look at the prices, photos and supply, read reviews, are sufficient 5 minutes to do no wrong place.

Customers Mistakes Not To Do In Pizzeria Restaurant

6) Always best to book and never arrive late. Except for Saturdays or Holidays you know that book is not crucial, but a simple phone call is a good education and allows the kitchen to organize and have greater care of you. What commonly called "NO SHOW"It is a terrible thing for a restaurateur who has a few tables, maybe once it became rich by catering, but now things have changed .... Help them to help, phone calls always, also need to report a late. The hotels have solved this problem by asking for your credit card number. Would you agree if they did the caterers?

7) Do not pay attention to the menu. The menu is the last chance that you will once seated at the table before being disappointed. Read it carefully between the lines and will reveal to you what you will eat. Many pages could mean many ingredients and consequently the use of just fresh produce. Having many voices could force the local to have large stocks, reduce the time of preparation of the dishes and all this always at the expense of quality.

Customers Mistakes Not To Do In Pizzeria Restaurant

8) Do not complain Account. All restaurants are required by law to exhibit outside the room the menu with prices, stop for a minute to figure out if that restaurant that you have chosen is within your reach. It is useless to get angry after dinner.

I could go on for hours, but, Let's stop here. Restaurants and pizzerias not exist without our beloved customers.

Before leaving I remember some useful links that you can find on our site:

300 pizza recipes

Our practical training as a pizza maker

The schedule of our upcoming courses scheduled

Visit our YouTube channel

I give you an appointment in a few days for more news on the fantastic world of pizza.

Silvio Cicchi

differentiated: Where to throw the pizza box. Every weekend after the classic pizza with friends, the question arises of where and how to differentiate the cartons used for pizzas. In cases where the collection port is differentiated port, Whether you need to go to the dumpsters, here for you some useful tips.

differentiated: Where to throw the pizza box

The pizza containers are usually made of cardboard. They can be recycled in the paper, but, caution, It applies only to the parts of the box clean pizza, not greasy and dirty food. Use the scissors and cut if necessary the clean parts of the pizza box and differenziatele in paper.

differentiated: Where to throw the pizza box

Where they go throw portions of oily and dirty boxes? The greasy and dirty parts are chopped and thrown in 'WET ORGANIC. If your municipality has not yet activated the waste collection, then he will thrown into the undifferentiated. Check with your local municipality.

differentiated: Where to throw the pizza box

Did you find this article useful? Have you ever thought to make pizza to your house without having each time throwing boxes and boxes of pizza? On our website a fantastic pizza online course is available to help you make pizza to your house like a pro. the pizza maker Online Course.

Once you finished the course online, here for you 300 pizza recipes.

Subscribe to one of our practical courses in our school pizza. Find all the information here.

Which Wine Pairing With Pizza. The wine sequence. During a lunch it is good to follow some rules for serving wine:

You should always start with the youngest wines and ending with the oldest, before serving lighter then the more robust.

The white wines are served before red wines and other important rule, from wine cooler to finish with that at room temperature.

And 'advisable to use dry wines, then those bites to.

I suggest serving the finest wines and after the simplest.

Never forget that the pleasure of the senses should go on growing, making sure that the wine served just never do regret what drank earlier.

In the following table wine food pairings, are some basic foods with the recommended wine and the service temperature.

Finally, we recommend to keep account of provenance, seasonality and the most important thing ... Your own taste.

Which Wine Pairing With Pizza

Wine with appetizers: Dry sparkling of each method Temperature: 7°

Wine with appetizers: Light appetizers based on fish or chicken Wine: slightly acidic dry White, or sparkling Temperature: 10°

Wine shrimp cocktail: Prawn Cocktail Temperature: 10°

Raw Ham Wine: Rosato light and tangy Temperature: 12°

Appetizers Wine sausages: Rosato fresh or red young spirited Temperature: 12°-14°

Vegetables in vinaigrette Wine: lightly scented soft white Temperature: 10°

Wine with eggs, Eggs to wine butter: White soft and youthful Dry Temperature: 10°

Frittata Wine: bodied Rosé Temperature: 12°-14°

Wine with pulp, rice and soups Soups in wine broth: Continue with the wine served with the appetizer Temperature: 12°-14°

Wine Risotto with mushrooms: Rosato light and lively Temperature: 14°

Wine Risotto with vegetables: White soft dry Temperature: 10°

Wine Risotto with seafood: Dry White structured Temperature: 12°

Wine Risotto with sausage: Young red sparkling Temperature: 15°

Pasta with fish Wine: soft White, dry, or slightly sweetish Temperature: 10°-12°

Pasta with vegetables Wine: White soft dry Temperature: 12°

Pasta with tomato Wine: White fresh acidity Dry Temperature: 10°

Pasta with meat Wine: Rosato or young red Temperature: 12°-16°

savory pies Wine: Dry white or light pink Temperature: 10°-14°

Wine with fish Raw seafood wine: aromatic or white Bianchi good body temperature: 8°-10°

Seafood cooked wine: Bianchi not too dry and fruity Temperature: 10°

Grilled fish and fries Wine: Dry white or light pink font Temperature: 10°-14°

Fish stew or baked Wine: medium-bodied Rosato Temperature: 12°-14°

Soup Wine Fish: bodied rosé or red young and drinkable temperature: 14°-16°

Which Wine Pairing With Pizza

Wine and meat white meat chicken Wine: dry character of white or rosé Temperature: 10°-14°

 Rabbit meat Wine: Red moderately young, Body light and cool temperature: –

Veal Wine: Red light Temperature young: 14°

Pork Wine: Red medium-bodied dry temperature: 16°

Liver and kidney Wine: bodied red Temperature: 12°-16°

Grilled red meats Wine: Red vigorous medium-temperature aging: 18°

Red meat stew Wine: Red medium aging, Temperature also lively: 16°

Mixed boiled wine: Red also lively young Temperature: 16°-18°

game Wine: Red good aging and temperature structure: 18°

Wine and cheese Cheese with fresh pasta Wine: Soft White Temperature: 10°

Blue cheese Wine: bodied White or raisin Temperature: 12°-15°

Fermented Cheese Wine: Red medium body and good aging temperature: 18°

Hard cheeses Wine: Red-bodied and aging temperature: 18°-20°

Spicy Cheese Wine: Red-bodied liqueur or temperature: 18°-20°

Which Wine Pairing With Pizza

Wine with sweets and desserts like Panettone and Wine: Sparkling white semi dry or aromatic Temperature: 7°

Heaven Cake Wine: slightly aromatic White sweet Temperature: 7°

Wine fruit tart: White or red semi-dry or sweet, aromatic or fruity, also sparkling Temperature: 7°-8°

Bakery products Wine: Passito liqueur sweet or cake Temperature: 10°-13°

Spoon sweets wine: Sweet white or sparkling wine temperature: 7°-10°

Creme raw or cooked wine: White liqueur Aging Temperature: 8°-12°

Ice cream Wine: No wine temperature: –

Wine and fresh fruit Fruit Wine: White aromatic and fruity sweet Temperature: 7°

Dried Fruit Wine: Red semi-sweet or sweet liqueur Temperature: –

Macedonia wine with citrus: No wine temperature: –

Which Wine Pairing With Pizza

Only on our site you can find this information useful, add our site to your bookmarks.

Here you will find information on pizzaiolo of courses at our school.

The timing of our courses in programming

Our professional course Online

 

How to Become a Professional Pizzaiolo. Being Pizzaiolo is not a simple thing, It is a real art. Besides all the technical knowledge, he must have a broad creativity and how it happens in peak times on weekends, It must be prepared to produce also 50 the 60 pizzas every hour.

This is a complete presentation to give you an idea of ​​all that you are going to face if you choose to learn this beautiful art.

How to Become a Professional Pizzaiolo

In the words of a dear acquaintance, "Do what you like and you do not work a day in your life". It seems to be what happened to me over the years.

It was founded pizza or you become? Certainly it will become if you choose to attend a school of professional pizza makers like ours. There are lots of things to learn, by the right flour to obtain a soft and elastic dough and well hydrated, that is digestible and therefore better.

In Our pizza school You learn to be the best. You'll learn about cereals, various types of furnace, the different cooking techniques until you get to HACCP and procedures for handling food.

For those who already possess the entrepreneurial spirit, Our professional courses provide information on proven marketing techniques to open his own pizzeria, information and prices on the various equipment to be purchased prior to the opening of their local.

How to Become a Professional Pizzaiolo

The advantage of having attended a professional training course is in education into, the art of pizza it is one of those figures in great demand and very difficult to find in Italy and in the rest of the world.

Who is it the pizza:

The pizza maker is one who engages in the processing and creation of pizza.

It performs the various stages of processing of the pizza, dough, preparation of the balls, maturation, rising, drafting seasoning and cooking.

Performs general and personal cleaning of the environment in which he works taking into account the health and hygiene regulations.

Keep raw materials

It keeps track of inventory

Use various equipment providing for the general cleaning.

It has one pizzeria own, It must provide for all bureaucracy, that, unfortunately, are many

How to Become a Professional Pizzaiolo

How to become a pizza ....

You do not need any qualifications, but it is advisable to attend specialized professional courses such as those that are offered by our School pizzaioli.

More information on our courses.

The schedule of our upcoming courses scheduled pizzaiolo.