Caputo and AVPN together to explain the art of the gluten free Neapolitan pizza. On the 20th and 21st of February a two-day master class held by AVPN will teach to pizza makers and enthusiasts how to make a perfect
The veracity of the pizza has nothing to do with gluten, but is the result of the technique of who makes it and the excellence of the ingredients chosen.
For 10 years Mulino Caputo has been meeting the needs of gluten-intolerant and coeliac people with FioreGlut, a gluten-free flour, a product of the best excellence, used by pizza makers, chefs, bakers, pastry Chefs and catering professionals.
AVPN (Associazione Verace Pizza Napoletana – the association of the real Neapolitan pizza) will reveal all the tricks of the 'white' art of the gluten-free pizza to many professionals and pizza lovers on the 20th and 21st of February.
Doughs, how to work them, the cooking methods, the topping combinations for a trendy menu and the way to promote the final product to the customers are only some of the key points to learn to enter in the world of the gluten-free pizza.
We will pay great attention to the organization of space, to prevent any possible cross contamination risk between the ingredients and to the choice of raw materials to use.
The real gluten free Neapolitan pizza must not have any difference in taste and texture from the traditional one.
In order to get the perfect gluten-free pizza it’s important to use products of excellence such as Fiore Glut, a flour of easy hydration and excellent workability that ensures a soft, light and tasty dough, making is the work since the first experiments.
The pizza is a simple dish that for centuries has fed and delighted those who could not afford luxury meals. So it shouldn't become a luxury for coeliac and gluten-intolerant people!
Making a gluten-free excellence is our challenge to leave to the pizza its major merit: being the most popular and democratic dish in history.