 Re: Pizza Training in Napoli
Hello SouthPaw:
A newcomer here (old lurker, really).
Are you able to share some wisdom and comment on what it takes to open a small neapolitan pizza place? By small I mean 30-40 seats, serving nothing but pizza and a couple of salads. I am not currently in the business, and would need to learn all the basics (althought I do have an outdoor wood oven and make a decent pizza for family/friends).
Is this the kind of thing that you consult on? BTW, I would be located in Massachusetts (USA).
More specifically, I guess I would be interested in how long you think I would need to "train".
Any thoughts would be great,
Jim |