Date: 07 January
Sunday from 10am to 4pm
Location: AL BACINO , rue Jourdan 11 , 1050 Bruxelles
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 15 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)
Leonardo Palumbo –
Maestro Vito Iacopelli TOP!
Glenn Van Cauwenbergh –
Attending Vito Iacopelli’s pizza masterclass in Brussels was an absolute delight! Vito’s expertise surpassed all expectations, and his genuine passion for pizza-making was contagious. He went above and beyond, dedicating ample time to address our individual challenges, ensuring we mastered the art of pizza baking at home. Vito’s authenticity and friendly demeanor made the experience truly exceptional. Highly recommend this class for anyone craving both incredible pizza and an amazing learning journey! Thank you Vito!
Jonas HATEM –
Great session with Vito Iacopelli in Brussels. My expectations were fully met / surpassed. We had an overview of the polish process, got plenty of time to discuss questions and met interesting pizza enthousiasts. Highly recommend to those interested in the poolish pizza technique.