In-person training
Free
Formattemp
"Nuove Frontiere Lavoro", in collaboration with the training organization "Idee Insieme", publishes a "Pizzaiolo Vicano" course in person at the user company Pizzeria Tigabelas in Vico Equense - and funded by the Forma.Temp fund.
The course aims to provide skills relating to the entire process of preparing Pizza Vicana, respecting the tradition and specific techniques of the area, appropriate to the professional figure of Pizzaiolo di Pizza Vicana , following a guideline in line with that outlined by ISFOL, now INAPP.
The course is held at the user company Pizzeria Tigabelas in Vico Equense, located at Via V. Marina Aequa, 31, 80069 Vico, equipped with suitable tools and machinery to ensure the correct and efficient execution of theoretical and practical activities.
Specifically, the Pizzaiolo of Pizza Vicana 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 preparation of traditional pizza", specified as follows:
•Acquisition and application of work equipment and tools
•Knowledge of raw materials and traditional processing techniques
•Knowledge of dough leavening and maturation processes
•Preparation, rolling out and filling of the Vicana Pizza dough
•Organization of the work cycle
•Knowledge and management of cooking techniques in different types of ovens
•Sensory evaluation of the final product and improvement of techniques
GOAL OF THE PROJECT:
The course aims to provide students with theoretical and practical skills relating to the entire production process of Pizza Vicana, according to professional standards compliant with ISFOL/INAPP guidelines.
At the end of the course, students will be able to independently manage the Vicana pizzeria service, acquiring the following skills:
- Store raw materials, semi-finished products and dough correctly
- Know the general aspects of HACCP and food hygiene
- Organize and manage your workstation
- Know and use equipment and tools correctly
- Making traditional Vicana Pizza dough
- Roll out and fill the dough correctly
- Manage cooking and oven
- Evaluate the finished product from a qualitative and sensorial point of view
Students will practice with precise equipment suited to the activity of a pizza chef in Vico.
FUNDING BODY: Forma.Temp
PROMOTING BODY: New Frontiers of Work
IMPLEMENTING BODY: Idee Insieme soc.coop.soc.
COST: free (funded by Forma.Temp )
DURATION: 120 hours from 26 JANUARY to 06 MARCH 2026 - 30 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 hours in the "General Health and Safety" module and at least 70% of the hours in the "Rights and Responsibilities of Temporary Workers" module.
CLASSROOM LESSONS: Lessons are held Monday to Friday from 9:00 am to 13:00 pm.
PLACE OF FREQUENCY : Pizzeria Tigabelas located in Via V.Marina Aequa, 31, 80069 Vico
PARTICIPATION REQUIREMENTS : the course is aimed at candidates for temporary work assignments (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 01:18.00 pm on January 23, 2026) their participation from 01:09.00 am on January 26, 2026 at Pizzeria Tigabelas in Vico Equense.
INFORMATION: For any further information, please call NUOVE FRONTIERE LAVORO spa at 081.19335800
Course modules
1.1
History of Vicana pizza, raw materials, safety, and work organization
MODULE CONTENTS:
- History of Vicana pizza
Origins, evolution, and distinctive characteristics of Pizza Vicana in its local and cultural context. - Historical foundations: Raw materials
Knowledge and selection of the raw materials used in Pizza Vicana: flour, water, yeast, salt, oils and traditional ingredients. - Knowledge of leavening and the various types of dough
Principles of leavening, fermentation, and maturation; direct and indirect doughs. - Different types of ovens
Features, operation and differences between wood-fired, electric and gas ovens. - Safety, hygiene and workplace organisation
HACCP standards, personal and environmental hygiene, workplace safety, and proper workstation organization.
PLANNED EXERCISES:
Exercises and simulations
Using the equipment provided, participants will practice simulating the entire product preparation and storage cycle.
- SIMULATION TEST
2.1
Organization of the practice, processing techniques, cooking and product evaluation
MODULE CONTENTS:
- Organization of the practice and familiarization with tools and equipment
Correct use of mixers, paddles, workbenches and professional tools. - Dough
Preparation of the traditional Vicana Pizza dough according to the correct quantities and times. - Condiments and how to use them
Preparation and arrangement of ingredients on the workbench. - Types of Vicana Pizza
Creation of the main traditional typologies. - Processing Techniques
Kneading with a mixer and by hand, cutting the dough, rolling it out and filling it. - Cooking and oven management
Management of temperatures, cooking times and pizza rotation. - Evaluation and improvement
Sensory evaluation of the product (taste, cooking, and texture analysis); comparison of the results obtained and identification of areas for technical improvement.
PLANNED EXERCISES:
Simulation
The class will complete practical exercises covering the entire production cycle for making Vicana pizza. Each student will be given the materials and a handout briefly summarizing the simulation, which will be performed in turn. Each simulation is observed by all students, prompted and corrected by the teacher, and finally discussed in plenary at the end.
- SIMULATION TEST
3.1
Rights and duties of temporary workers
Rights and Duties of Temporary Workers
4.1
Health and safety in the workplace
Health and safety in the workplace