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Italian Flavours and Cooking

Duration: 6 days.

Structure: The minimum is 3 hours per module.

Teaching Language: Italian and English.

Prospective student: For cooking lovers.

Themes: Italian cuisine, especially local recipes and local products.

Methodology: every lesson will be divided in two parts: a theoretical part (overview of ingredients and recipes) and a practical part. At the end of every lecture students will taste the food cooked on that day. There could be one or two field visits to local food processing structures and wine cellars or vineyards.

Output: certificate of attendance.

Cost: 500,00 €. Maximum 12 participants and minimum 6.

Date: 13th -18th July 2010; 20th -25th July 2010; 27th July – 1st August 2010.

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Programme:

Monday: Introduction to Italian cuisine: history, fun facts, ingredients, regional recipes and traditions.
Preparation of three classical recipes: Caprese, Carpaccio and Tiramisù.
Tuesday: Roman cuisine: main characteristics, history, basic ingredients.
Preparation of three first courses typical of the Roman cuisine: Tonnarelli cacio e pepe, Spaghetti alla Carbonara, Bucatini all’Amatriciana
Wednesday: Italian cheeses. 
Field trip to a cheese factory, preparation and taste of typical cheeses.
Thursday: Fresh stuffed pasta: history, main characteristics and how to make it
Preparation of three dishes made with fresh stuffed pasta: Fettuccine al ragù, Lasagne alla Bolognese, Tortelli ricotta e spinaci
Friday: Using pork in Italian and Roman recipes 
Field trip to a cold meat factory, preparation and taste of typical Italian cold meat and of  Porchetta Romana
Saturday: Fish in the Roman cuisine: history and gastronomic traditions.
Preparation of three fish dishes: Minestra di arzilla e broccoli, Baccalà in umido alla Romana, Timballo di Alici.
End of course and consignment of diplomas.

The registration rate will include:

  • 18 hours of lecture
  • transfer for excursion
  • certificate of attendance
  • assistance to the students
  • insurance
  • internet access
  • local food and wine tasting
  • ingredients and use of the kitchen’s equipments

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