Summer course in Italian cuisine dedicated to students and amateurs who want to deepen their knowledge of the main preparations of classic Italian cuisine, bread and pizza making. The workshop consists of practical in-kitchen lessons during which each student will participate actively.
The diverse culinary procedures to make typical fresh pasta, bread, pizza and focaccia of Italian regional cuisine will be covered.
The course schedule includes 4 hour long daily lessons, from 9am to 1pm, Monday through Friday. The educational workshops will be held in English, starting on June 13th and ending on July 8th.
The total cost is 3000 euros and includes all ingredients and the uniform: hat, jacket and apron.
Vegetables and Legumes 1
Vegetables and Legumes 2
Rice and Cereals
Beef and Veal
Pork and boar
Shellfish and Molluscs
Rabbit and courtyard animals
Durum wheat fresh pasta
Gnocchi and Gnudi
Offals, Boiled meats and sauces
Pizza and Focaccia