In-person training
Free
Formattemp
"Nuove Frontiere Lavoro", in collaboration with the training organization "Idee Insieme" and thanks to the "Formatemp" fund, is publishing a "Pizzaiolo Vicano" course in person at the user company Pizzeria Tigabelas in Vico Equense.
The course aims to provide the 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 Pizza Chef at Pizza Vicana, following a line consistent with that traced by ISFOL, now INAPP.
The course is held at the user company Pizzeria Tigabelas in Vico Equense located in Via V. Marina Aequa, 31, 80069 Vico equipped with suitable tools and machinery to ensure the correct and efficient performance 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: Formattemp
PROMOTING BODY: New Frontiers of Work
IMPLEMENTING BODY: Ideas Together soc.coop.soc.
PRICE: free (funded by Forma.temp)
DURATION: 120 hours of the day January 26 to March 06, 2026 - 30 days classroom totals from 4 ore;
CERTIFICATE: attendance (min. 70% of total hours)
CLASSROOM LESSONS: the lessons are from Monday to Friday from 9:00 13:00
LOCATION OF ATTENDANCE: Pizzeria Tigabelas located in Via V.Marina Aequa, 31, 80069 Vico
MEMBERSHIPS: To participate in the course you can contact the laboratory office at the number 081.19810920 (By 23/01/2026 at 5:00 PM)
PARTICIPATION REQUIREMENTSThe 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 for confirmation (by 23/01/2026 at 18.00 pm) of participation from 01/26/2026 at 09.00 at Pizzeria Tigabelas in Vico Equense.
INFO: For any further information, call IDEEINSIEME at no. 081.19810920
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