— Références
Qui sommes-nous ?
Saporizza en quelques chiffres
2021
2022
2023
2024
Type de formation
Classica |
10 |
100% |
0% |
Napoletana | 6 | 100% | 0% |
In Pala, In Teglia & Foccacia |
5 | 100% | 0% |
Sant Antonio | 6 | 100% | 0% |
Poolish Biga | NC | NC | NC |
Classica | 17 | 100% | 0% |
Napoletana | 7 | 100% | 0% |
In Pala, In Teglia & Foccacia |
3 | 100% | 0% |
Sant Antonio | NC | NC | NC |
Poolish Biga | NC | NC | NC |
Classica |
16 |
100% |
0% |
Napoletana | 7 | 100% | 0% |
In Pala, In Teglia & Foccacia |
4 | 100% | 0% |
Sant Antonio | 4 | 100% | 0% |
Poolish Biga | NC | NC | NC |
Classica | 21 | 100% | 0% |
Napoletana | NC | NC | NC |
In Pala, In Teglia & Foccacia |
NC | NC | NC |
Sant Antonio | NC | NC | NC |
Poolish Biga | à venir | à venir | à venir |
Nombre de stagiaires formés
Taux d’assiduité
Taux d’abandon