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Culinary / Cooking in NaplesIT
The one source city of pizza, where the pizzaiuolo's art is UNESCO-listed and the certifying body of true Neapolitan pizza teaches in its own headquarters.
Why here
Pizza has exactly one source city, and Naples treats the fact with institutional seriousness: the art of the pizzaiuolo is UNESCO intangible heritage, and AVPN, the thirty-year-old association that certifies Vera Pizza Napoletana worldwide, teaches basic and advanced pizzaiolo courses at its own Naples headquarters, training at the body that defines the standard. The craft tier above it belongs to Enzo Coccia, the first pizzaiolo ever noted by the Michelin Guide, whose Pizza Consulting school runs one-week amateur courses up to a 100-hour professional program capped at a handful of students. This is certification-grade craft education, not a cooking-class souvenir.
Best months
Year-round; April to June and September to October have the best city weather. Professional courses require advance application; amateur masterclasses book weeks ahead. The wider bay, Vesuvius, the islands, the Amalfi coast, completes the trip.
Getting there & around
Fly to Naples (NAP); both schools are central. Apply for professional programs months ahead; amateur classes weeks.
Skill levels: beginner, intermediate, advanced
Schools & guides (2)
Associazione Verace Pizza Napoletana
SchoolThe certifying body of true Neapolitan pizza, teaching basic and advanced pizzaiolo courses at its Naples headquarters on Via Capodimonte.
Pizza Consulting
SchoolEnzo Coccia's school: one-week amateur courses through a 100-hour professional program under the Michelin-noted master of Neapolitan pizza.