Techniques Of Italian Cuisine—One-Month ProgramAlta Società
- 60 ore di lezione
Domande più frequenti
There are no prerequisites for this course
The return to tradition in the culinary field becomes evermore important, the return to cuisine made of tradtion and of antique flavors. The Techniques of Italian Cuisine course moves along these line giving everyone the techniques of traditional cuisine, those techniques that range from the choice of ingredients to their handling all the way to the right cooking times. A course that unites the practical aspect of the richness of the local culinary traditions to the ingredients that set off the bounty of the area of the boot: sea, mountains, hills, lakes and plains. Techniques and ingredients, this is how the course represents the fruit of the traditional harmony between man and environment.
This program, proposed by Alta Società, allows the students and participants to enter into the “archeological park” of the techniques of Italian cuisine, a heritage that, contrary to tombs and stones, is capable of arousing pleasant thrills to those who enter. And just like an archeaologist, at his first dig on a site, so too will the participants start right away in order to constantly verify the skills achieved. Alta Società has thus created three levels of ability and highly professional skills in this course program. Bound to each other as in a performance, the names and adjectives are united and are, in turn, capable of being flexible and of indulging the demands of the students.
The first level of the course is strictly INTENSIVE and has been purposely studied to learn the techniques of Italian cuisine. The didactic lessons are carried out so that students can live the experience of this cuisine and learn all the difficulties that can present themselves in order to achieve the desired result. The program thus draws up the techniques and the development of the traditional foodstuffs of Italian cuisine, starting from the ingredients all the way to the creation of classic desserts.
Each lesson consists of theory and practice and we usually realize five preparations per lesson for a total of 100 recipes that allow the student to see the application of the techniques featured in the progra