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Italian
language |
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Basic Italian language to know Italian cuisine terminology and
to learn how to write a perfect menu |
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Cuisine
lab |
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Knowledge and use of typical ingredients of Italian cuisine.
Herbs, spices, flavors, oils, vinegars.
Rice, fresh pasta, stuffed pasta, classical shapes of pasta,
potato dumplings, cornmeal porridges. Red and white meat, game,
fish. Vegetables, mushrooms, truffles.
Salamis, sausages, cheeses. Origins and variety of Italian regional
cuisine.
In the kitchen lab you will prepare more than 230 recipes and
create a cookbook with more than 600 dishes |
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Bakery
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Choice of flours, bread making and rising, making of bread-sticks,
traditional pizzas and by the slice pizzas, focaccia breads
and piadinas |
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Pastry
making and ice-cream |
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Chocolate, dry pastries and cakes, custards and artistic creation
of petit fours, salty pastry, traditional pastry, panettone
and creamy puddings Ingredients and preparation of artisanal
ice-cream Sorbets, cold desserts, ice-cream cakes |
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Wine |
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Italian viniviticulture, vineyards and marks of quality and
origin.
Organization of the restaurant wine cellar and wine storage
Combination between dishes and wines
Wines to serve at ceremonies and events. |
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Tasting |
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Wines and “grappas”. Specific qualities, sensory
evaluation.
Oils. Typology and territory, sensory evaluation.
Cheese. Local cheese, sensory evaluation. Honey. Origins, classification
and evaluation. |
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Management |
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Kitchen and restaurant management.
Machinery and furnishing.
Organisation and administration.
Menu planning.
Service techniques.
Customer satisfaction.
Typology of restaurants and valorisation of “Made in Italy”.
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Tipical
products |
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uided visits to fresh and aged cheese producers, producers of
cold meat, pasta factories, oil producers, wine makers and cellars,
farms, specialized shops. |
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