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THE FLORENCE FOOD AND CULTURE EXPERIENCE
The course is structured in five different modules:

 

Mondays: Regional Cuisine
Tuesdays: Tuscan Cuisine
Wednesdays: Italian Wine Culture
Thursdays: Italian Baking and Pastry
Fridays: Tours and visits in Florence (Italian Gastronomy: A Savory Tour, The Enoteca and Wine Bar: Delicious Combinations, Italian Classics: Sweets and Coffee)

 

The course is very flexible. Students can take:

bullet single lessons

bullet single weeks (five lessons per week: as listed above)

bullet single modules (example: 3 Monday lessons on Regional cuisine)

bullet the complete three-week course (available also for credit)

 

The course/lessons will vary according to the seasons: Fall, Winter, Spring, Summer and the course content will integrate with numerous food and wine events in the Florentine community.

 

Lectures will be complemented by cooking labs and tastings.

 

The course consists of lectures, hands-on workshops, tastings, field trips, guest lectures, audio-visual material. Each class includes a hands-on cooking session.

 

Students will be provided with an apron with the logo of Apicius International

 

Mondays, 3-5:30pm – Regional Cuisine
A taste of Italy – experience how the various regions of Italy each developed a unique taste for ingredients and cooking methods. The regional birthplaces and cultural context of traditional dishes (lasagna, risotto alla milanese) will be experimented hands-on. Lessons conclude with a tasting of the delicious outcomes.

 

Tuesdays, 3-5:30pm – Tuscan Cuisine
Tuscany, an amazingly diverse region that hosts mountains, rolling hills, and a varied coastline. It is well-known for its refined wines, as well as several prominent seaside dishes.
Explore the surrounding areas of Florence through the sense of taste and experience a different city and area of Tuscany each week, all while cooking exceptional meals.

 

Wednesdays, 3-5:30pm – Italian Wine Culture and Wine Pairing
Wine – a major Italian excellence – These classes will help you to identify and map the grapes and wines that originate from Italian terroir. Through guided wine tastings, you will gain familiarity with Italian wine culture and signature wines.

 

Thursdays, 3-5:30pm – Italian Baking and Pastry
How is Tuscan bread made? What is the difference between “Focaccia” and “Schiacciata”? What exactly do “biscotti” represent in Italian culture? Learn about Italian regional desserts and their qualities. While attending class you will learn the cultural staples of Italian baking and pastry such as Tiramisù or Cantuccini di Prato according to their appropriate seasons.

 

Fridays, 3-5:30pm – Food and Wine tours and visits in Florence
First-hand experiences in the field – Each week, you will have the opportunity to explore the city center and taste special products and dishes that distinguish Tuscany from the rest of Italy. From the elegant “Enoteca” to the more traditional “Vinaino,” a specific focus is placed on street food and its implications in contemporary Florence. Class tours will guide you through a direct and cultural on-site experience.

 

The course is held at our Italian language department sQuola, on via dell’Oriuolo 43 few steps away for Florence cathedral. Please visit sQuola’s Facebook page.

 

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