The real neapolitan pizza

Thanks to the collaboration of the technicians of the Mulino Caputo it will be possible to learn which are the fundamental characteristics of a true Neapolitan pizza.

The high cornice is not only a must but it must be made in a certain way; thanks to the new found of Mulino Caputo, the flour Nuvola, which we will see and test in this course, It will be possible to obtain excellent results even those who are beginners with this type of preparation.

If you would like to receive information or participate in the course please fill in the form below! We will reply as soon as possible.