MAY-SEPT 2023
34.rd edition
UNIVERSITÀ
DELLA PIZZA®
the only contemporary pizza master in a mill school, where flour becomes art®.
the only contemporary pizza master in a mill school, where flour becomes art®.
tl
ENTER THE SCHOOL
WHERE THE KNOWN NAMES
OF CONTEMPORARY PIZZERIA
WAS "GRADUATED"
The secret of the recognised effectiveness of the University of Pizza courses is the almost perfect integration between the flours used and the dough processes, which is a clear result of the possibility of developing the ideal flours for each dough and leavening technique in the Petra® mill.
Università della Pizza® has been the only contemporary Italian pizza school conceived and run within a mill since 2006. In 2012 it created the Manifesto of Contemporary Italian Pizza.
The Manifesto's ten points, written together with some of Italy's best-known food and wine journalists, have charted a highly successful course for contemporary pizzerias and given a new generation of pizza chefs the tools to tackle an ever-changing market.
ONLY pizza chefs and artisan pizzeria owners can apply for an admission interview. Università della Pizza is a specialised course, which excludes attendance in categories other than these to ensure the highest possible level of learning.
RESERVED FOR PIZZERIA OWNERS AND WORKERS
Admission to Università della Pizza® can be obtained after an online video interview with one of the teaching g'trainers, who will verify that the minimum requirements for enrolment are met.
FIRST A COGNITIVE INTERVIEW
Before accepting admission and proceeding with enrolment, each participant must check that they have the ordinary equipment of a pizzeria (work space with kneading machine, oven, and possibly a cold-storage room for handling chariots). This equipment will be used to carry out the practical exercises between the various teaching modules in the school's own workshop.
MINIMUM EQUIPMENT FOR ATTENDANCE
To attend the online lessons, an internet connection with sufficient average speed to make a video call is required. All lectures will be recorded and made available to participants so that they can review them at their leisure, even in the event of unpredictable connection failures during live lectures.
TEACHING FACILITIES
The course is divided between 'hands-on' modules and 'distance learning' modules to facilitate reconciliation with work within the pizzeria.
COURSE FREQUENCY
From the moment of admission until the end of the course, each participant will have to face learning tests, without the stress of exams because the teachers will intervene at the end of each test to help overcome errors. The purpose of the tests will not be to promote or fail, but to bring the whole group to the same level of knowledge by working on everyone's mistakes. Thus the final certificate will be more valuable.
FINAL CERTIFICATE
price
AT UNIVERSITÀ DELLA PIZZA®
AMONG THE MORE THAN 1,000 ENROLLED
THEY 'GRADUATED'
T1
This is the evolution of face-to-face teaching into a 'hybrid' system that reduces the distance between learner and teacher.
DIGITAL ONLY WHEN NECESSARY
Here is the evolution of face-to-face teaching into a 'hybrid' system that reduces the distance between learner and teacher. The term 'digital' recalls manual activities (finger pressure to roll out pizza dough) and also transmission of sounds and images via modern IT tools (distance learning).
Luca Giannino presents the new hybrid didactics of Università della Farina
In the new Università della Pizza® these two "digital" expressions are combined in the total fusion of the practical in-presence workshops with a modern communication platform, configured to be used indifferently in distance and in-presence teaching.
This is why Università della Pizza® has been redesigned to adapt to the needs of 2023 with a physical/digital "hybrid" didactic pathway, which activates theoretical lessons and dough laboratories with cutting-edge digital tools that make you interact with the teachers as effectively as in-presence lessons.
This is why Università della Pizza® has been redesigned to adapt to the needs of 2023 with a physical/digital "hybrid" didactic pathway, which activates theoretical lessons and dough laboratories with cutting-edge digital tools that make you interact with the teachers as effectively as in-presence lessons.
PIZZA MAKERS
AND GOOD BUSINESSMEN
gt
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