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Mike, a Forno Bravo partner in Seattle, just got back from a week of pizza training with Enzo Coccia and Pizza Consulting.it in Naples. This is a quick distillation of what we talked about. As an aside, Mike had aleady taken the 3 day class in Los Anglese from the VPN organization, and he teaches brick oven cooking in Seattle.
1. He was thrilled, and said it was the best training he has had to date.
2. The class lasted one week. Five half-day sessions. They did it all, though there was a lot of emphasis on dough and getting the perfect pizza base. Mike's comment was that it was like tennis camp, and hitting the perfect backhand. Throwing the perfect pizza without overworking the dough is a skill (like singing opera). You do your best in a week, but there is more to learn. There is a three week class as well, where you have more time on each aspect of Pizza Napoletana.
3. If you want to learn the theory, along with the practical, ask to have an interpreter. It costs more, but the underlying theory makes more sense. Mike did it in Italian.
4. The cost was very reasonble. You can contact us for details, or we can put you in touch with Sig. Coccia.
5. We can get you details on hotels close to the restaurant/school.
6. Compared with Trianon, da Michelle, Ciro di Santa Brigida, and the other famous pizzerias, Enzo makes the best pizza in Naples.
7. His schedule broke, and he did not get to go to Molino Caputo. Next time.
Let me know if you are interested in doing something like this.
James
1. He was thrilled, and said it was the best training he has had to date.
2. The class lasted one week. Five half-day sessions. They did it all, though there was a lot of emphasis on dough and getting the perfect pizza base. Mike's comment was that it was like tennis camp, and hitting the perfect backhand. Throwing the perfect pizza without overworking the dough is a skill (like singing opera). You do your best in a week, but there is more to learn. There is a three week class as well, where you have more time on each aspect of Pizza Napoletana.
3. If you want to learn the theory, along with the practical, ask to have an interpreter. It costs more, but the underlying theory makes more sense. Mike did it in Italian.
4. The cost was very reasonble. You can contact us for details, or we can put you in touch with Sig. Coccia.
5. We can get you details on hotels close to the restaurant/school.
6. Compared with Trianon, da Michelle, Ciro di Santa Brigida, and the other famous pizzerias, Enzo makes the best pizza in Naples.
7. His schedule broke, and he did not get to go to Molino Caputo. Next time.
Let me know if you are interested in doing something like this.
James
Someone has to ask -
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