| Description: | This content-based course is taught entirely in Italian. Through the study of Mediterranean Cuisine, students will expand their cultural and linguistic competence. Each class includes a grammar topic and a short hands-on cooking session of one main popular Italian dish. Thanks to the combined action of theory and practice, students will naturally strengthen the four main linguistic skills. Frequent oral and written reports will take place during the semester. This course also explores the richness and diversity of Italian cuisine in the context of Mediterranean culture. The course focuses on different aspects of regional foods in Italy, while at the same time drawing links between Italian cuisine and that of the Middle East and North Africa. Food products and recipes significantly reflect constant, seasonal changes in the landscape, the vegetation and the climate. The influence of Etruscans, Greeks and Romans on Mediterranean cuisine will be examined. The role of wine in Italian and Mediterranean cuisine will also be explored. |