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
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.
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
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.
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
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.
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
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.
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
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
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
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
Julianne Clark
j.clark@partner.aproformazione.it
Tel. +39 0173 2849 22