Techniques Of Italian Cuisine—Three-Month Program

Alta Società
A Perugia

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Informazioni importanti

Tipologia Corso
Luogo Perugia
Ore di lezione 120h
  • Corso
  • Perugia
  • 120h

Obiettivo del corso: Basic techniques of Italian cuisine How to read and Italian menu How to understand the names of dishes Regional specialities.
Rivolto a: Food lovers Experienced chefs interested in understanding the logic behind the structure of an Italian menu.


Dove e quando

Inizio Luogo
Via Lillà, 2, 06126, Perugia, Italia
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Inizio Consultare
Via Lillà, 2, 06126, Perugia, Italia
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· Requisiti



The third level is even more detailed and has been purposely studied for for foreigners who are passionate about culinary culture, caterers, restaurant owners and chefs or sous chefs who want to make traditional Italian cuisine their strong point. Given the quantity of materials cooked and as a consequence, the ample tasting experience, not to mention an attentive use of the right ingredient in the realized dish and the inclusion of this dish in the natural link that unites the environment to the cuisine, the course program allows students to develop the simplicity of traditional, regional Italian cuisine and to be able to understand if a dish has been correctly inserted in a menu and if it is considered authentic or interpreted.

Furthermore, participants will acquire the meaning of a typical Italian menu composed of three courses, five courses, seven courses, banquets and menus used in Italian celebrations from northern southern Italy. The topics treated will go into detail and we will touch on the tenchiques and handling of all the different regional recipes. Thus then emerge the typical specialties of each retion, varied, simple and often sumptuous. An intricately detailed menu for each region will be enriched with skills and techniques for each dish, the class opens the scenes of the vast gastronomic repertoir of Italian cuisine: from cooking with vegetables, cereals and legumes to fish and seafood, from the different regional types of breads to the focaccias and pizzas, all the way to the fanciful and mouth-watering pastries.

Among the topics touched upon during this third phase, we will also study the ingredients that characterize the cooking, the wine that oftentimes is actually an essential ingredient in the preparation of specialties and or in the marinade of some of the ingredients before going on to the cooking proce

Ulteriori informazioni

Alunni per classe: 15

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