Neapolitan pizza making course (in person) - free

The course aims to provide the skills covering the entire process of preparing Neapolitan pizza, appropriate for the professional role of Neapolitan Pizzaiolo , following a guideline consistent with that outlined by ISFOL, now INAPP. The course is held at the Pizzeria di Idee Insieme laboratory , with the equipment and tools necessary for effective course delivery.

Specifically, the Neapolitan Pizza Chef falls within the professional economic sector "Tourism Services", in the work process "Catering Services" in the activity area "Management and coordination of kitchen activities and Pizza Preparation" specified as follows:

1. Acquisition and application of work equipment and tools
2. Knowledge of the tools and practice of preparing and rolling out the dough
3. Knowledge of the tools and practices of preparing ingredients
4. Work cycle organization
5. Knowledge of product cooking and oven cleaning techniques
6. Order taken by the dining room attendant
7. Store raw materials and semi-finished products
8. Knowledge of general aspects of HCCP and Food Hygiene
9. Manage warehouse and food and non-food waste
10. Know and apply the techniques for preparing the ingredients for the filling on the workbench
11. Store the dough
12. Coordinate the processing phases
13. Know and use the equipment
14. Roll out the dough
15. Use (adjust, maintain and clean) the oven

GOAL OF THE PROJECT:

The course aims to provide the skills covering the entire process of preparing Neapolitan pizza appropriate for the professional role of Neapolitan Pizza Chef, following a guideline consistent with that outlined by ISFOL, now INAPP.

At the end of the course, students will be able to manage the pizzeria service by acquiring the following skills:

1. Acquisition and application of work equipment and tools
2. Knowledge of the tools and practice of preparing and rolling out the dough
3. Knowledge of the tools and practices of preparing ingredients
4. Work cycle organization
5. Knowledge of product cooking and oven cleaning techniques
6. Order taken by the dining room attendant
7. Store raw materials and semi-finished products
8. Knowledge of general aspects of HCCP and Food Hygiene
9. Manage warehouse and food and non-food waste
10. Know and apply the techniques for preparing the ingredients for the filling on the workbench
11. Store the dough
12. Coordinate the processing phases
13. Know and use the equipment
14. Roll out the dough
15. Use (adjust, maintain and clean) the oven

Students will practice with precise equipment suited to the Neapolitan pizza making profession.

FUNDING BODY: Forma.Temp

PROMOTING BODY: New Frontiers of Work

IMPLEMENTING BODY: Idee Insieme soc.coop.soc.

COST: free (funded by Forma.Temp )

DURATION: 160 hours from 27 MAY to 23 JULY 2026 – 40 total classroom days of 4 hours each;

CERTIFICATE: attendance of at least 70% of the total project hours and/or achievement of the defined objectives. Additionally, for recipients without training credits, attendance of at least 90% of the "General Health and Safety" module and at least 70% of the "Rights and Responsibilities of Temporary Workers" module;

CLASSROOM LESSONS: Lessons are held Monday to Friday from 9:00 am to 13:00 pm.

LOCATION: Via Ferrante Imparato, 192 - San Giovanni a Teduccio (Na)

PARTICIPATION REQUIREMENTS: The course is aimed at temporary work candidates (both unemployed and out of work) registered and selected by the Employment Agency;

- for foreigners, knowledge of the Italian language and grammar, even if NOT certified;

PARTICIPATION: Those who have joined will be contacted by email or telephone to confirm ( by 6:00 pm on 26/05/2026) their participation from 9:00 am on 27/05/2026 at the location where the pizza making laboratories are located.

INFORMATION: For any further information, please call NUOVE FRONTIERE LAVORO spa at 081.19335800