Ancient Grains: Products from Piedmont

Time period: June 3 – 14, 2024

Duration: 2 weeks

Ideal candidate: Current culinary students or alumni with a general foundation of culinary techniques and an interest in Pastry Arts.

Minimum class size: 12

Maximum capacity: 17

Details

This course invites you into the Italian kitchen, interpreted by chefs, farmers, and experts from the Langhe, UNESCO protected territory. The core of the program focuses on biodiversity of Italian grain, typical products used for Italian desserts, and the modern approach to some of Italy's most-loved products/foods like pizza, focaccia, chocolate, coffee, and many more.

REQUEST INFO

Italian Tradition & Regional Cuisine from Piedmont

Date: September 2 – November 22, 2024

Duration: 11 ½ weeks

Ideal candidate: Current culinary students or alumni with a general foundation of culinary techniques

Minimum class size: 12

Maximum capacity: 17

Details

This intensive course on Langhe & Roero gastronomy aims at providing the why behind Italian culinary traditions and techniques. The link between climate, land, agriculture, and cultural habits is key in identifying the heart of Italian cuisine.

This course is designed for international students looking to deepen their knowledge of a historically renowned enogastronomic culture through first-hand experience guided by theory and immersion.

Students will be able to recognize specific dishes of the area and the value they create.

• The three-month program is composed of two phases:
  • The first phase takes place within Alba Accademia Alberghiera, providing a foundation of theoretical and practical lessons in addition to local didactic visits to food producers/experts of the area.
  • The second phase involves an internship within the local restaurant industry, located in the region of Piedmont, selected by Alba Accademia Alberghiera Management Staff. This phase is crucial as the students can practice theory learned, lab work, and instruction in a real-world context. The internship will be in a characteristic setting ranging from a typical Piedmontese trattoria to working alongside some of the most renowned MICHELIN – Starred chefs of Italy.

REQUEST INFO

Italian Tradition: Chef Instructor Training

Time period: July 8 – 12, 2024

December 2024 – upon request

Duration: 1 week

Ideal candidate: Teaching staff and industry professionals

Minimum class size: 12

Maximum capacity: 17

Details

These are a few of the principal themes that will be guided by a network of local experts and acclaimed chefs of the territory:

• Seasonality and the biodiversity of local products and ingredients

• Butchery and the fascinating diversity of local dishes centered around the local Fassona cow breed

• Agriculture and the role of antique grains

• Identity of the territory and the Tartufo Bianco d’Alba

• All classes will be led and curated by acclaimed chef, Luciano Tona – Director of Bocuse D’Or Italy Academy

REQUEST INFO