Pizza Course

ICIF (Italian Culinary Institute for Foreigners)
Professional and Vocational
Study mode
8 weeks
October November December September August July June May April March January February
Total tuition fee (local)
Contact the university / college
Total tuition fee (foreign)
Contact the university / college

Entry Requirements

  • Italian and foreign professionals of food and wine
  • Italian and foreign food lovers and enthusiasts


  • The Doughs and Yeasts
  • Pizza: Notions and Concepts
  • Specialist Techniques
  • Professors of Pizza Making
  • ICIF: a frame of reference
  • History and traditions of Pizza
  • The profession of pizza maker
  • A growing market
  • Food raw materials
  • Flour: classifications, types, quality and use
  • Water: a resource to be exploited
  • Salts: selection and management of a basic element
  • The ingredients: a choice that characterizes us, the importance of seasonality and territoriality
  • The classical Pizza and the pan pizza

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