Scuola di Alta Cucina Cordon Bleu
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Italian
Between onion, garlic and leek
The tearing ingredients of our kitchen!
The lesson opens together with a box, which the students will take home at the end of the lesson.
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Conventions and Partners
Student Hotel
Student Hotel
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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:
Between onion, garlic and leek
The tearing ingredients of our kitchen!
The lesson opens together with a box, which the students will take home at the end of the lesson.
X
Individual Lessons
You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice.
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