Pizza Experience - Take A Look at That Pizza

Pizza Experience - Take A Look at That Pizza opinie, Neapol

Pizza Experience - Take A Look at That Pizza

Pizza Experience - Take A Look at That Pizza
4.5
Friday
17:00 - 19:30
Saturday
10:00 - 00:30
Sunday
10:00 - 00:30
About
Suggested duration
2–3 godziny
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Address
Okolica: San Ferdinando
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CombatCritic
Portland, OR139 contributions
"Pizzaiolo For A Day" ... More Like Pizzaiolo For An Hour
sty 2018 • Wyjazd w pojedynkę
Thanks to my Italian roots and having lived in Naples for three years while assigned to NATO's Southern Region Headquarters, I wanted to learn how to make a proper Neapolitan pizza for a long time. Visiting Naples for a month on this occasion, I had plenty of time on my hands and a birthday to celebrate, so my wonderful wife bought me a "4-hour" pizzaiolo (pizza maker) course at Pizza Experience ... HOOAH!

Now, I will go through the objectives of the course, as quoted from their website, one by one, addressing each in-turn:

1. "Welcome coffee made in the Neapolitan style"

- I was offered a welcome coffee.

2. "Introduction to Neapolitan pizza - History from its origins to today"

- I did not receive any history of Neapolitan pizza, only some small talk and some sparkling water.

3. "Selection of raw materials and description of basic equipment"

- I had to ask about the specific ingredients that go into making a Neapolitan pizza as well as how the oven works, at what temperature and where to place the pizza, but was not given a description of any equipment.

4. "Demonstration and realization of a dough by hand"

- I was shown how to mix ingredients as well as how to knead the dough. However, I had to ask about the amount of some ingredients and Rosario, "il maestro" (the master and/or teacher) and "pizzailolo" (pizza maker), was very impatient with me. If I made even the smallest mistake, he would jump in, take over and complete the process, giving me little practical experience. He seemed in a hurry to get the lesson over with so he could go about his day, making pizza and money.

5. "Insights on leavening and maturation of the dough"

- Again, I had to ask clarifying questions about the length of time the dough must rise and rest as well as several other specifics related to the dough making process.

- I was told on more than one occasion: "There are many videos on YouTube depicting the process(es), so we don't need to spend more time on that now". However, I did not receive information regarding the location of the videos prior to departure.

6. "Preparing a wood oven and cooking your own "wallet" pizza"

- The fire in the oven had already been started and, once again, I had to ask how to build the fire, how big it should be, where it should go, what to do with the ashes and so forth.

- As far as making the pizza, again, Rosario did most of the work because I was not doing it exactly the way it should be done. After all, he has been doing this for 20+ years and I for less than an hour.

7. "Tasting at the table of two Neapolitan pizzas paired with beer, wine or soft drink"

- I did eat the delicious pizza and received a large glass of house red wine to drink along with my pizza.

8. "Delivery of certificates of participation and gift gadgets with souvenir photos"

- The souvenir photos were for their website and Facebook page, and I did not receive one. You should know that you will be asked to sign a photo release waiver, something I do not recall reading on the website.

9. "A warm greeting to all the members will follow with the final toast"

- No toast, but my send-off was warm and the experience decent all things considered.

A few additional things from their narrative that need to be addressed:

1. "You will abandon the civil robes and become a pizza maker with a personalized apron"

- Sounds like you get an apron with your name on it, maybe with a logo, to take home with you as one of the "gadgets". You do not.

2. ... "after having covered it with tomato, Campana bufala mozzarella (actually, it is "mozzarella di bufala campana"), basil and olive oil, the participants will be ready to bake it as tradition dictates".

- I was told that they do not use mozzarella di bufala (water buffalo mozzarella) due to its watery consistency, using fior di latte (cow's milk mozzarella) instead.

The website stated that students would spend 3-4 hours in training, but between my facilitator being 15-20 minutes late and with cigarette breaks, I was there for just two hours, one of which was actually spent in pizza-making related activities.

I was the only student that day, receiving one-on-one attention in the pizza kitchen rather than in the dining room next door with 3-11 other students where training normally takes place. I would not expect them to spend 3-4 hours with me alone, but just an hour of training with little practical experience due to the pizzaiolo's impatience left me feeling slighted. With a €100 price tag, I expected more hands-on training, having walked away feeling that I did not learn nearly as much as I could have.

With some fine-tuning, following the objectives promoted on their website, and showing more patience with pizzaiolo novices, the course would be well the €100 registration fee. In the end, I learned much more than I knew before I arrived, thanks in-part to my inquisitive nature.

CombatCritic Gives Pizza Experience 6 Bombs Out Of 10 ... More Bombs Are Better!
Written 14 stycznia 2018
This review is the subjective opinion of a Tripadvisor member and not of Tripadvisor LLC.
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