Italian Regional Cuisine and Pastry
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
Italian regional cuisine is the result of a complex sedimentation of culinary habits and stands out from many other cuisines because of the variety of cultures that influenced Italy throughout the centuries. Italian cuisine is characterized by unique and distinctive features, which are the result of regional culinary traditions that merged over centuries, yet maintain distinctive regional flavors and ingredients. The central role of Italian cuisine in the international panorama makes this course of paramount importance.
Understanding Italian cuisine also means understanding the history of this country in order to better appreciate the origin and changes of dishes and preparations. This course will provide students Italian cultural background knowledge as the basis of the way Italians eat.
Emphasis will be placed n how food relates to lifestyle and culture of different Italian macro areas. Local economy and resources will be analyzed and compared. Students will be introduced to the various local savory and sweet creations through hands-on production and tastings. During this course, students will understand the meaning of food for Italians: pleasure, conviviality, and celebration.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.