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07 May 2015
The wines of Tuscany
with Diletta Frescobaldi
Two hours with Diletta Frescobaldi and her favourite wins
Recent articles
24 November 2020
Tortellini
The recipe of Tommaso Bartoloni's Tortellini prepared for the School's 35th birthday
Read more
20 November 2020
Number Cake by Francesca Grillotti
The recipe for Francesca Grillotti's Number Cake, prepared for the School's 35th birthday!
Read more
06 November 2020
11th November - Happy Birthday!
11th November Cordon Bleu School in Florence turns 35
Read more
Academic Courses Approved by:
Authorized by The Cordon Bleu School of Culinary Arts (LLC) Rome
The Cordon Bleu School of Culinary Arts is a member of the AICI (Association of Teachers of Italian Cuisine)
The Cordon Bleu School of Culinary Arts cooperates with:
The Art of Pasta Making
New!
The professional cooking course on the Art of Making Pasta at the Cordon Bleu School of Culinary Arts is a professional cooking course which aims to form specialists in the most representative area of Italian cuisine.
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