10 Seats Available
We are honored to have a third-generation pizza-maker and owner of one of Naples’ oldest and most revered pizzerias, Antonio Starita. Pizzeria Starita a Materdei has flourished under his ownership, it attracts crowds from all over the world. Students in this class will have the chance of a lifetime working in a small group with a Neapolitan master.
Here is a breakdown of what to expect in this class:
The day will start of with Pizzaiolo Antonio Starita welcoming the class and introduction to the day. He will discuss the history and tradition of Pizza Napoletana – STG.
MAIN CONSTITUENTS OF FLOURS
THE MIX: THE ROLE OF THE FLOUR COMPONENTS
THE MINOR CONSTITUENTS
THE MIX: THE ROLE OF OTHER INGREDIENTS
THE TECHNICAL REQUIREMENTS OF THE FLOUR
THE PROCESS OF ARTISAN PROCESSING OF THE NEAPOLITAN PIZZA
TOPPING AND BAKING
End of with a Q& A