Date: 29 October

From 10 am to 6pm

Location: TZANET Montreal Canada

1375 Rue de Louvain O, Montréal, QC H4N 1G6

What’s Included: Certificate issued by Vito Iacopelli after taking a quick test. Apron, arrival Aperitivo with Prosecco, glass of wine 🍷, pizza of course, Italian coffee

LIMITED NUMBER 30 MEMBERS MAX

If you want have dinner with the maestro he will stay there all day & You can spend time with him and ask any kind of questions

WHAT WE WILL DO THAT DAY:
– THEORY AND KNOWLEDGE OF THE ENTIRE FERMENTATION AND DOUGH PROCESS BOTH FOR HOME AND BUSINESS & Q&A
– HANDS ON – Preparation of Vito style yeast (Poolish) with all the fermentation explanations
-DEMONSTRATION HOW TO MAKE THE DOUGH TO ANOTHER LEVEL WITH SPECIAL MIXER FOR HOME USE AND BUSINESS, EXPLANATION OF HOW GLUTEN IS FORMED
-HANDS ON we all be making dough with hands
– REST 1 hours
-DEMONSTRATION OF HOW A REAL CONTEMPORARY NEAPOLITAN PIZZA IS MADE, and CLASSIC STG.
– HANDS IN THE DOUGH: With the help of another master pizza chef Antonio and Vito we will all make a pizza and cook it individually one at a time.
– PIZZA DESSERT
– Final Q&A
– TEST
-Delivery of the certificate by maestro Vito Iacopelli & Gift from Italy for each student

(Everything can be noted)