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Antonia Ricciardi

Brand Ambassador | AVPN School Spain
Antonia Ricciardi

Biography

She moved to Granada in 2008, has been AVPN’s Brand Ambassador for Spain and President of the University of Italian Pizza in the World for four years. In 2018, she was recognised in Madrid by the COMITES with the “premio dell'italianita’” (Prize for Italianness).

Sessions

11:00h
Showcooking | Coffee, Bakery and Pastry

Vera Pizza Napoletana Champion Spain

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker
Salvatore De Rinaldi
Salvatore De Rinaldi Casa de Rinaldi AVPN Master / Rinaldi House Owner Speaker
Raffaele Baratto
Raffaele Baratto Grupo NAP Pizzaiolo Speaker

18-03-2024 11:00 18-03-2024 18:00 Europe/Madrid Vera Pizza Napoletana Champion Spain

The “Vera Pizza Napoletana Champion” is the biggest challenge facing Veraci pizza makers around the world. An unmissable event that showcases the great passion for Neapolitan pizza.
AVPN affiliated pizzerias and pizza masters spread across the five continents will compete for the medals (both individually and by nations), as well as the winners of the qualifying rounds held around the world, during which non-affiliated pizza chefs will compete with margaritas and marinades.

https://champion.pizzanapoletana.org/public/pdf/2024/Regolamento_eliminatorie_Champion_Spagnolo.pdf

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Mon 18 11:00h - 18:00h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
14:15h
Culinary Demonstration with Tasting | The Horeca Hub

Neapolitan fried pizza

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker

19-03-2024 14:15 19-03-2024 15:15 Europe/Madrid Neapolitan fried pizza

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Hall 6 | The Horeca Hub – Show Stage 1
Tue 19 14:15h - 15:15h Hall 6 | The Horeca Hub – Show Stage 1
13:10h
Showcooking | Coffee, Bakery and Pastry

Verace Neapolitan pizza Master Class

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker

20-03-2024 13:10 20-03-2024 14:00 Europe/Madrid Verace Neapolitan pizza Master Class

Showcooking “The secrets of Verace dough and the importance of the cooking”: AVPN and its pizzaioli masters will explain how to make a Verace dough in keeping with the International Discipline and follow the recipe for the Vera Pizza Napoletana, the technique and the reason for cooking it in 60-90 seconds. The Vera Pizza Napoletana should be round, with a diameter no greater than 35 cm, including the raised edge (cornice), while the central part should be 4 mm thick at most. It should be easily foldable (a libretto) with a 1-2 cm cornice, swollen, golden in colour and devoid of or with very few bubbles and burns.

Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
Wed 20 13:10h - 14:00h Hall 7 | Coffee, Bakery and Pastry, Taste and Talks
15:45h
Culinary Demonstration with Tasting | The Horeca Hub

Neapolitan fried pizza

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker

20-03-2024 15:45 20-03-2024 16:30 Europe/Madrid Neapolitan fried pizza

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Hall 6 | The Horeca Hub – Show Stage 1
Wed 20 15:45h - 16:30h Hall 6 | The Horeca Hub – Show Stage 1
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