Pasta, an Italian Staple: from History to Table

Florence University of the Arts and Apicius International School of Hospitality

Course Description

  • Course Name

    Pasta, an Italian Staple: from History to Table

  • Host University

    Florence University of the Arts and Apicius International School of Hospitality

  • Location

    Florence, Italy

  • Area of Study

    Culinary Arts, Dietetics, Italian Culture, Nutrition and Food Science

  • Language Level

    Taught In English

  • Course Level Recommendations

    Upper

    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.

    Hours & Credits

  • Credits

    3
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4 - 4
  • Overview

    Pasta has been a part of Italian life for millennia and plays a fundamental role in Italian cuisine. This course combines lectures and workshops to provide students with a rounded knowledge of one of the main elements of Italian gastronomical culture. Students will study the history of pasta and some of the myths surrounding it, from its possible origins in Ancient Greek and Roman times, through to its diffusion into other cultures aided by Italian emigration. Particular focus will be placed on the role of pasta in Italian traditions and culture and its development over the centuries. Theoretical lectures will be complemented by hands-on workshops, where students will learn traditional techniques for the preparation of fresh pasta.

Course Disclaimer

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.