Courses pizzaiolo:Courses for pizza makers of the "School Pizzaioli S.Cicchi" are highly professional.
From 2 to the 6 August Available
From 9 to the 13 August 
From 16 to the 20 August
From 23 to the 27 August
From 30 to the 3 September
For info please contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi).
From 6 to the 10 September From 13 to the 17 September From 20 to the 24 September From 27 September to 1 October for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 4 to the 8 October From 11 to the 15 October From 18 to the 22 October From 25 to the 29 October Available For info please contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 1 to the 5 November Available From 8 to the 12 November Available From 15 to the 19 November From 22 to the 26 November Available From 29 Novembre to the 3 December Available for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 6 to the 10 December Available From 13 to the 18 December Available From 20 to the 25 December From 27 to the 31 December for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 3 to the 7 January Available From 10 to the 14 January Available From 17 to the 21 January Available From 24 to the 28 January Available for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). From 31 January to 4 February Available From 7 to the 11 February Available From 14 to the 18 February Available From 21 to the 25 February Available for info contact us by e-mail, or call us at +39 3476244362 (Silvio Cicchi). In an individual course (you and the instructor) of 5 days “40 hours” You learn the art of making pizza quickly getting good results. The course is ideal for Pizzaiolo INDIVIDUAL THE PIZZAIOLO who wants to improve themselves or for the unemployed to find employment in this industry that knows no crisis. The 86% of our participants find work or started his own successful. The School of Pizza “Silvio Cicchi” as many students per year The national reports of the Fipe speak of lack of 6.000 Highly skilled pizza makers! Anyone can participate in the Course of the School of Individual Pizzaiolo Pizza Italian “Silvio Cicchi” and have a new opportunity to work as employees or set up profitable, both in Italy and abroad. REQUEST MORE INFORMATION Learn a skill that knows no crisis, and gives you the ability to work anywhere in the world. Are required 6000 pizzaioli. Reserve now LESSONS To address the course is not necessary to have attended any specialized school. WHERE IS THAT The courses are held in laboratories prepared, of pizzerias, showroom of firms specializing in the restaurant business, training institutions. THEORY The theory is necessary to know all the ingredients that areused in the preparation of the dough: flour, water, yeast, oil, sale… With this knowledge you can prepare any kind of dough. PRACTICE The practice is carried out in laboratories equipped, provided with all the tools and ingredients needed for the preparation of pizzas. Students will have the opportunity to confront and engage immediately in the art of pizza, assisted in every step by specialists: preparation of the dough, packaging of balls, manipulation of the disk of dough, various fillings and baking in the oven. CERTIFICATE At the end of the course each student must pass a practical test in which to demonstrate what they have learned in previous days. After the test, will be handed certificates of the School pizzaioli S.Cicchi with which you can search immediately work in a pizzeria starting from the summer is coming. The certificates are valid abroad, Our school provides Pizzaioli specific request a cover letter that certifies the knowledge acquired and the certificate obtained. For more information send us an email, or call +39 3476244362Year Courses Calendar 2022
THE COURSE INDIVIDUAL OF 5 DAYS (40 hours) E’ ACCESSIBLE AT ANY TIME OF YEAR € 499. Contact us for further information.
They also provided the necessary knowledge on the furnaces, on ingredients for fillings, and on cooking time.