Basic Study Course

The Basic Study Course is held in various cooking schools in different regions of Italy under the supervision of English-speaking professional chefs. The schools include: Dolce & Salato in the Neapolitan region, Lorenzo de Medici in the heart of Florence, Italian Culinary Institute for Foreigners (ICIF) in Costigliole D’Asti, Piedmont and Universita dei Sapori in Perugia. The curriculum is the same for all the schools.

The courses will focus on certain techniques specific to Italian cuisine. Topics include an overview of Italian spices, the science of fresh pasta dough and the use of different flours to achieve different pasta shapes and textures. Lessons on the unique and lengthy marinades for brasato, stracotto and stufato will also be covered as well as the proper cooking technique for risotto and other rice varieties. Students will also gain a better understanding of authentic Italian products through daily visits to food and wine producers, allowing participants to touch and taste the products. Students will return home with a completely different perspective of Italian cuisine!

COURSE HIGHLIGHTS

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Cooking Classes

Cooking classes, both theory and practice, will be held daily from 8:30 am to 12 noon under the supervision of hand-picked acclaimed Italian chefs. It's back in the kitchen in the evenings where students will cook what they learned. This will be their dinner! 

To request the curriculum for the Basic Study Course, please contact us.

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Visits to Food & Wine Producers

Afternoons will be devoted to carefully curated visits to food and wine producers where students will learn more about authentic Italian products. Here they can touch, smell, and taste the products. Some of the producers we have visited include pasta makers, olive oil producers and local cheese mongers.