17 July 2020
Italian Cooking and Winery Summer Course
The course fee includes: lessons, didactic materials, accommodation, guided tours Italian cooking and winery summer course addressed to students and amateurs wishing to further their knowledge of the main products of classic Italian cooking, bakery and pizza making. The course is also designed for those interested in furthering their knowledge of Italian wine and students of science of cooking and high cousin. The course deals with making and production processes of Italian fresh pasta, bread, pizza and focaccia and typical regional Italian cooking. Moreover, wine making and tasting will be covered in depth. The course is organised in about 6 hours of lesson per day from Monday to Friday, 70% of which are didactic laboratories. The Italian cooking and culture lessons will be accompanied by wine tastings pairing food and wine. Guided tours to wine companies, wine cellars and cult places of Florence’s gastronomy will conclude the course.
Course aim
the course is also designed for those interested in furthering their knowledge of Italian wine and students of science of cooking and high cousin.
Fee info
EUR 6: 10% Early Bird discount for enrolment by 29 February
PRE - enrolment: 1,000 Euros // The remaining amount is to be paid at the beginning of the course