VPN Americas



We are hopeful that the coronavirus curve is flattening and we are beginning to see the light at the end of the tunnel. When this crisis will be over, the world will need all of us and the food industry will start back stronger than ever. We will be called upon to do what we do best: to bring people together teaching the art of making genuine food not only to feed our need but our soul; and to improve our health and the health of our planet.

The top priority is the health and safety of our students, instructors, and community monitoring the situation closely and planning a full return to our teaching mission.

Starting from March 1st 2021, we will resume the training courses at the Accademia della Pizza Napoletana located in Los Angeles limited to two students for session.

Our number one concern is the health, safety, and vibrancy of both our instructors and our students, biding by all local, state, and federal mandates, taking special precautions to safeguard their health and developing and implementing appropriate policies, in accordance with Federal, State, and local regulations and guidance, and informed by industry best practices, regarding:
- Social distancing and protective equipment;
- Temperature checks;
- Sanitation and disinfection of all the working areas and tools;
- Mandatory use of face protective masks

During the entire period in which the student and the instructor will interact, we will implement the practice of good hygiene like: - Regularly washing hands with soap and water or use hand sanitizer, especially after touching frequently used items or surfaces.
- Avoid touching face.
- Sneeze or cough into a tissue, or the using face coverings.

All the courses, held weekly at the Accademia della Pizza Napoletana in Los Angeles (CA), are focused in the art of making Neapolitan pizza cooked in a wood-burning oven.
The instructors are AVPN Certified Master Pizzaioli with more than 10 years experience in teaching.
The 4 levels courses include a uniform, a tutorial handbook (with pictures and recipes) and a gift basket.

Basic course

This 6 hours course is designed for all pizza lovers who want to learn how to make a pizza at home and cook it in the kitchen or in an outside wood-burning oven.

See Program

Regular course

The 3 days course is recommended to people who want to learn how to make pizzas for professional purposes and wants to work as Pizzaiolo in a Neapolitan pizzeria.

See Program

Extensive course

The 5 days course is recommended for people who want to open a Neapolitan pizzeria and need to be able to transfer all the skills to the working staff.

See Program

Specialty course

This single day course aims to teach how to prepare products different from the traditional Neapolitan pizzas, like deep-fried, whole wheat and gluten-free pizza.

See Program