The Academia Italiana di Cucina Pandiolfini Launches a new full immersion professional course

Share Article

The Accademia Italiana di Cucina Pandiolfini Launches a new full immersion professional course consisting of four weeks of Italian regional cooking. The objective of the master course is to give the students a 360 degree knowledge of the Italian Gastronomic Diversity where each region is loyal to its specialties, ingredients and recipes.

The Academia Italiana di Cucina Pandiolfini Launches new full immersion professional course consisting of four weeks of Italian regional cooking. Classes will start from January 2015.

The Master of Italian Regional Cooking is a four-weeks culinary program for a total of 100 hours.

The course will give the student a full prospect of the Italian gastronomic diversity where each region is faithful to its specialties, ingredients and recipes. The Student will discover the changes from the mountains to the coast, from north to south and from the mainland to the islands.

Italy is made up of twenty regions with distinct qualities. Every town, every village, makes the same dish in vastly different ways, and every town and village have its proudest specialty. These cooking traditions define people's identities just as much as their dialects and their traditional costumes. Local cooking preferences and customs are shaped by geographic, historical, and climatic differences: some regions are landlocked and mountainous, others embrace the sea and are hilly; some regions have Arab, Greek or Albanian influences. Others have been marked by the French or Austrians; some regions are sunny for the most part of the year. Others have cold winters, snow, fog, and harsh winds.

The richness of Italian cuisine lies in its diversity. From delicate tortelli filled with squash in Lombardy to spaghetti tossed with salted gray mullet roe in Sardinia, regional food preferences and cooking styles vary widely across Italy. Each recipe, each dish has its own history. Some recipes are thousands of years old and have changed very little over the course of time; others were born in the Renaissance or after the discovery of the New World, when a wealth of new foodstuffs like tomatoes, beans, peppers, zucchini, corn, and cocoa reached European shores; still others appeared in the last decade or so, novel elaborations on ancient themes.

For more information about the new master of Italian Regional cooking, please visit http://www.tuscany-cooking-class.com

About Academia Italiana Di Cucina Pandolfini
Academia Italian Di Cucina Pandolfini is a private Italian Chef Academy which offers Lesure and professional cooking courses in English and Italian Language. Academia Italiana Di Cucina Pandolfini is located nearby Florence, Tuscany in the Torre Pandolfini a 13th Century Castle in the town of Lastra a Signa. Academia Italiana di Cucina Pandolfini offers to its international student body a young and dynamic educational environment, perfect to mature and gain experience to start an exciting and diverse professional career.

Share article on socal media or email:

View article via:

Pdf Print

Contact Author

MASSIMO BROGI
@tuscanycooking
since: 12/2009
Follow >
Good Tastes of Tuscany - Cooking School in Florence, Italy
since: 12/2008
Like >
Follow us on
Visit website