| Description: | The class focuses on Italian regional cuisine reinterpreted in a contemporary way by top Italian chefs. Understanding their attitudes to cooking, students will learn different types of cooking methods, basic knife skills and cutting techniques. Students will be introduced to the major elements that distinguish high-level Italian cooking through the original recipes from authentic master chefs. We will focus our attention on 'gourmet' chefs such as Gualtiero Marchesi (president of Alma "International Culinary School", Parma), Claudio Sadler (Restaurant Sadler, Milan), Fulvio Pierangelini (Restaurant Gambero Rosso, S. Vincenzo, Livorno), Annie Feolde, Italo Basso and Riccardo Monco (Restaurant Enoteca Pinchiorri, Firenze), "Ciccio Sultano" (Restaurant Duomo, Ragusa) and many others. The course will examine the philosophy behind Italian cuisine today, including the increasing necessity for lighter and healthier food and the rediscovery of numerous typical local products with an ever-present underlying note of creativity and innovation. During each lesson students, besides learning how to prepare the recipes, will learn about the history of the foods, regional differences and nutritional values. Students will also learn basic cooking skills and how to choose ingredients, comparing their eating habits with those of a typical Italian family. Particular attention will be given to the presentation, decoration and the color scheme of the dishes. During the semester a visit to a food market, a wine testing session at a wine store, and a meal at a Mediterranean restaurant are generally scheduled. |