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by Cristiano Garbarino

contact Percorsi di Pizza

+39 345 806 31 74

info@percorsidipizza.it

contact Percorsi di Pizza +39 345 806 31 74 info@percorsidipizza.it

Courses

1- Global 360°
CONSULTING

from zero to the opening!!!

The Global Consulting provides for me to follow you from A to Z and is dedicated to anyone who wants to be followed in a closer and more in-depth manner before and during the development of their project.
 
A) In the first phase, the consultancy requires that we take care, remotely (via video call), of:
 

– How to choose the RIGHT PLACE,

– Definition of  FOCUS, POSITIONING and TARGET CUSTOMERS;

– CREATION of the MENU;

– Choice of EQUIPMENT and RAW MATERIALS;

 
B) In the second phase, we will take care (ON SITE, at your premises) of:
 

– STAFF TRAINING (of the owner/manager and/or any staff);

– PROTOCOL of DAILY ROUTINE (Production, Employee Duties, Purchasing)

2 - one to one Courses

Pro Elite Course
from zero to Pro

They are Full Immersion courses, you can choose between 3 types of course:

 

MASTER ELITE COURSE 3 days

– BASE ELITE COURSE 5 days

ADVANCED ELITE COURSE 10 days

 

For those persons who want the same content as a Pro Course, but prefer to attend it one-to-one mode to be followed VERTICALLY and EXCLUSIVELY!!!

3 - Pro courses

They are Full Immersion courses, you can choose between 2 types of course:

 

PRO BASE COURSE 5-day 

PRO ADVANCED COURSE 10-day 

 

They are courses designed for all those who have decided to start a Pizzeria al Taglio alla Romana in Teglia, in Italy or abroad but do not have any kind of past experience in the sector and come from other jobs.

 

Max 3 students in the class.

4 - short courses

They are Full Immersion courses and you can choose between 2 types of courses:

 

ONE DAY COURSE 1 day

 MASTER COURSE 3 days

 

These courses are designed for: 

 

– for “PROFESSIONALS” who wants to improve their Technical-Practical-Theoretical knowledge of Roman Pizza to keep up with the needs of the contemporary market. 

– for the “LOVERS” who wants much more than an amateur course. For those who want to enrich their knowledge by learning professional techniques.

Max 3 students in the class.

5 - On Line courses

It is designed to brake the “Distance Barriers” designed to help all people who, for various reasons, cannot attend a course in person in site. 

It is a CUSTOMIZABLE course. 

YOU choose the FOCUS (they are in the list of the modules). 

You can choose a topic to follow LIVE in a 2-hour lesson or more topics to always follow LIVE within the same course

MODULO 1

Le Farine e gli Impasti

  • L’Impasto Diretto
  • La Gestione degli Impasti ad Alta Idratazione.
  • La Lievitazione e la Maturazione
  • Impastiamo insieme

MODULO 2

Gli impasti indiretti

  • Biga, Riporto, Poolish
  • Impastiamo insieme

MODULO 3

Condimenti 1/2 – ‘Pizze Romanesche’ e delle Pizze Classiche Romane

  • Carbonara, Amatriciana, Cacio&Pepe, Gricia
  • Crostino, Margherita, Patate, Fiori e Alici
  • Stesura, Condimento, Cottura

MODULO 4

Condimenti 2/2 – Pizza al Taglio Contemporanea

  • Pizze Gourmet
  • Stesura, Condimento, Cottura

MODULO 5

Healthy Pizza

  • Impasti con Cereali alternativi
  • Le Pizze Vegane 
  • Stesura, Condimento, Cottura

MODULO 6

Personalizza il tuo impasto

  • Realizza la miscela per il tuo impasto e rendilo unico
  • Impastiamo insieme

MODULO 7

Consulenza sulle attrezzature per la pizzeria

Tutto ciò che ti occorre sapere per scegliere:

  • le Attrezzature, gli Strumenti
  • i Fornitori/Distributori più adatti per realizzare il tuo stile di Pizza