Why choose the Italian cooking school Cordon Bleu?

Why choose the Italian cooking school Cordon Bleu?

A wide range of specializations, from sweet to savoury dishes, and taught by highly qualified teachers.

Whether long or based on one single workshop, no prior knowledge is required for these courses.

They are open to those new to the cooking experience as well as those who want to improve their skills or add new and innovative recipes to traditional ones.

The Italian cooking school Cordon Bleu has a network of professional chef teachers dedicated to providing the highest level of culinary instruction, and taking participants on a memorable taste experience, in a warm and friendly atmosphere.

These courses can be taught in English and French.

Who is the course for?

These courses are ideal for food enthusiasts, for chefs, foreigners and whoever wants to feel more confident in specific cooking areas.

For the love of the cooking arts

Amateur courses are aimed at those who love cooking and wish to improve their skills in the preparation of traditional Italian dishes: fresh pasta, first course dishes (pasta, risotto, soups), second course dishes (meat and fish), yeast doughs, ice-cream, as well as ethnic cuisine and pastry arts.

The courses are a fun and constructive introduction to the culinary world, and a first step towards a potential future profession.

They are great for those that already have a basic self taught level of competence in the home kitchen, for foreigners and for cooks wishing to enhance a specific area.

All of this thanks to a professional and hospitable staff of ourItalian cooking schoollocated in the unique and attractive location of Palazzo Panciatichi Ximenes.

Amateur Courses

Some of our school's amateur cooking classes
Start
End
Course
Course Type
Duration
Lang
On request
In the kitchen with love
Amateur Courses
Amateur Courses
Lang:
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On request
Incentives
Amateur Courses
Amateur Courses
Lang:
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On request
Aroma Italia
Amateur Courses
5 lessons
Amateur Courses
Lang:
Visualizza dettagli del corso
June 10th
July 1st
A  course of study on leavened products: Bread and Pizza
Amateur Courses
3 lessons
Amateur Courses
Lang:
Visualizza dettagli del corso
14th June
23rd July
Summer Labs
Summer Courses
6 weeks
Summer Courses
Lang:
Visualizza dettagli del corso
June 21st
Summer Labs Potatoes
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
June 21st
Summer Labs Tomatoes
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
June 22nd
Summer Labs Eggs
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
June 23rd
Summer Labs Cereals
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
June 23rd
Summer Labs Rice
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
June 25th
Summer Labs Chicken
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
June 28th
Summer Labs Beef and Veal
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
June 29th
Summer Labs Pork and Rabbit
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
June 30th
Summer Labs Shellfish and Molluscs
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
July 1st
Summer Labs Fish
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
July 2nd
Summer Labs Exam
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
July 5th
Summer Labs Fowl and courtyard animals
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
July 6th
Summer Labs Egg pasta
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
July 7th
Summer Labs Stuffed pasta
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
July 8th
Summer Labs Durum wheat fresh pasta
Amateur Courses
4 hours
Amateur Courses
Lang:
Visualizza dettagli del corso
Course
Course Type
Duration
Lang
Sponge cakes
Professional Classes
4 lessons
Four lessons of  the Professional Programme on Pastry Cooking opened for few extra students.
The first lesson is demo, the remaining lessons are hands-on and will be held on 24, 25 and 28 of September, 2-6pm
Contact the school for enrollment
Price: 280€
Italian Ice Cream (Gelato)
Professional Classes
1 lesson
One lesson of the Advanced Professional Course in Italian Cooking open for few extra students.

Contact the school for more information and details about this course.
Price: 130€
Italian and French Croissants
Professional Classes
3 lessons
Three lessons of  the Professional Programme on Pastry Cooking open for few extra students.
The second lesson will be held on the 21st, the third on the  22nd of October, form 2pm to 6pm
Contact the school for enrollment
Price: 320€
Cooking Show! Il coperchio di Petronilla
Serata a tema
2.5 hours

 

The School of Culinary Arts Cordon Bleu is pleased to announce the upcoming cooking show about Petronilla. Wine included and/or BYOW.

Reservation is requested.

For reservations and more information contact the School: 055 2345468  info@cordonbleu-it.com

Price: 40€
Individual lessons - online -
Amateur Courses
1 hour
.It is possibile to reserve both amateur and professional cooking lessons (online) with our teachers:
Francesco Beatini
Gabriele Cini
Simonetta Capotondo
Gabriella Mari
Duccio Pistolesi
Barbara Zattoni
 
You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice

Do not hesitate to contact our secretary in order to know everything about the online lessons and the topics offered. For any information or details: 0039 055 2345468 or info@cordonbleu-it.com

Here are a few lessons with:
 
Gabriele Cini
- New methods for the food production from the scientific research
- Course on the selection creteria of flour and yeast
- The classic Tiramisù with home made pasteurized egg
- The authentic Pizza from the origins to nowadays recipe
- The "Gelato" in the Florentine Reaissance
 
Gabriella Mari
- Pumkin pizza
- Asparagus and burrata risotto 
- Spaghetti with Tuna fish souce
- Cod fish stew with leeks
- Gnocchi pasta with peppers and sausage (vegan)
- Chicken with onion and sweet pepper
 
Duccio Pistolesi
- Home made pizza in 45 minutes
- Mum, I've made Gnocchi!
- Vegetartian Aperitif
- No waste meal.Let's make a dish with what you have in YOUR refrigerator
- Pici pasta, Tuscan thick spaghetti, with sweet garlic sauce
- A seasonal semifreddo dessert
Price: 60€
Chocolate with Andrea Bianchini
Professional Classes
5 lessons

Lessons from the Professional Programme on Pastry Cooking.
 
Price: 440€

Individual Lessons

You can follow our COOKINGCOACH and explore a topic of Italian cuisine and pastry at your choice.
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