Date: 29 October
Sunday from 10am to 5pm
Location: Nardo Restaurant 21022 Pacific Coast Hwy Huntington Beach , CA 92648 United States
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)
Eric –
10 out of 10 stars. I loved the in person masterclass! Individual training and coaching with THE Vito Iacopelli was an unforgettable experience! From step A to Z, I was able to learn so much during the course and learn from the very best. To have someone point out my weakness in real time and help correct in the moment is a priceless experience! I know what I need to work on to be become a better pizza chef! Cheers to Vito and his team! Thank you!
Jasmin Brown –
Vito was so kind the entire day. You can tell he wanted to make sure his students had an amazing day. He was open to any and all questions and made me feel comfortable asking anything. He was very specific in the technical aspects of making pizza and every detail was important. He had an incredible crew and Nardo was an amazing place to have the masterclass. I would definitely do it again! Worth every single penny. I feel so much more comfortable making pizza after yesterday! Thank you, Vito!
Armando moreno perez –
vito, tienes toda la capacidad y la experiencia, yo hablo espanol y estoy tomando clases de ingles, soy inmigrante de mexico, estudie administracion de negocios,aqui me hice panadero. tengo conocimientos del area de capacitaciion y adiestramiento. y tu curso es fantastico puesto que tienes todo el conocimiento pero no lo has potenciado al maximo. como lo puedes potenciar? con ayuda visual,en lo personal yo me atore en la cantidad de agua y harina que se necesitaba en la masa madre para x numero de pizzas, con ayuda visual seria mucho mas facil ,mas practico, incluso para gente de diferentes idiomas,incluso pudieras publicitar tu curso sin importar el idioma que hablen. gran experiencia el haber asisitido a tu curso,antes de ser un gran maestro pizzero eres una gran persona. en lo que te pueda ayudar con mucho gusto vito. como estructurar tu curso para maximizar el potencial de tus conocimientos. en este tipo de cursos seria escencial y magnifico como soporte un cuadernillo. todo curso -entrenamiento – capacitacion es teoria y practica.de acuerdo al curso es el porcentaje de cada uno. gracias vito espero verte pronto a ti y a todo tu equipo,x lo pronto prossimo domenica espossa mia e sono andiamo a nardos ristorante per pizza e bolognes, molto grazie
Vincenzo –
Pizza Passion Personified. That’s Vito Iacopelli in a nutshell. I’ve been following Vito for several years now and the man never ceases to amaze me. I get to see behind the scenes more than most. I can tell you one thing is for sure, pizza is a lifestyle for Vito. He genuinely cares for and appreciates those who follow and support his art. That is all evident in his in person (and online) masterclass. If you’ve never made a pizza before in your life this is the class for you. Even if you’re an experienced pizzaiolo you will gain tremendous value attending and in person masterclass. I’ve been following Vito closely for years now and I still learned something new. Not to mention all the great people and great times that were had at Nardo. The opportunity to make dough and cook pizzas with Vito and his supporting pizzaiolo in an authentic Italian wood fired oven is not to be overlooked. Gracias Vito. For the class. For the gifts, For the experience!!! Now its time to for me to make pizza and for you to sign up for the next masterclass.
Susie Gonzalez –
I didn’t know what to expect since I am a fairly new “pizza maker.” I walked in very intimidated and became more intimidated after finding out that people flew out to SoCal for the class! Dude… The furthest person came from Ireland!! But I quickly found out that there were 2 people who were absolutely new to making pizza!
Vito was kind and patient to everyone and gave so much attention to EACH person whether you had experience or no experience.
It was quite a long class, but Vito made it so enjoyable and the people around me were all amazing! We laughed a lot. Learned a lot. Ate a lot.
This was class was worth every penny!
Ben –
This was a once in a lifetime experience. We had the pleasure of learning from the Maestro himself, the entire lifecycle of the Neapolitan pizza – choosing flour, making poolish, making the dough by hand or by machine, dividing into balls, stretching and of course baking.
Vito even prepared nice local gifts from Puglia.
Thank you!