Cooking Schools in Italy

Italian cuisine is well-known and loved throughout the world. It has evolved over centuries within Italy, with roots tracing back to the 4th century B.C. Although ingredients, techniques and dishes differ from region to region (there are over 18 regions), Italian cooking is known for some key ingredients, such as tomatoes, pasta, wine, olives and cheese.

History of Italian Cooking

Italian cooking has been influenced over the centuries by trading with different cultures, primarily the Greeks, Romans, Normans and Arabs. Some of the main characteristics of Italian cuisine are fresh produce that is in season, and using fresh meats and seafood. A lot of the cuisine that is known to the world today as Italian originated in Sicily and Naples. It was in these areas that red sauces, pastas and cheese were made popular. Cooking schools started in Italy in homes, and branched out to actual school buildings to accommodate more students. Now they are mostly for tourists who wish to experience Italian cooking, while they also teach young Italians the cooking trade.

Significance

Italian cooking is a major characteristic of the Italian way of life--of homemade fresh ingredients, family spending time together and enjoying the flavor of foods. Italian meals are broken down into many parts, which is significant when you are learning Italian cooking in a school. First comes the Aperitivo, which is an aperitif drink such as Vermouth or Campari. Then the Antipasto, consisting of hot or cold appetizers. The Primo is the first course, usually a hot pasta dish or soup. The Secondo is the main dish, usually fish, or meat like veal or chicken. With it comes the Contorno, a side dish such as salad or vegetables. The first dessert is the Formaggio e frutta, usually a local cheese; the second dessert is the Dolce, a sweet cake or cookie. Coffee almost inevitably follows every Italian meal. Digestivo is the last part of the meal, an after-dinner drink of a liqueur like grappa or sambuca.

Geography

Italian cooking schools are located throughout Northern Italy in the Piedmont, Emilia Romagna and Friuli Venezia Giulia regions. In Southern Italy, cooking schools can be found on the Amalfi Coast and Sicily; in Tuscany, there are cooking schools in the Chianti hills, the countryside and Brunello. In Central Italy, there are cooking schools in Marche and Umbria. These specifically located cooking schools all use cooking techniques and ingredients from those regions.

Function

The main idea of cooking schools in Italy is to spread the Italian cooking idea of passion and a true love for food. It helps people or aspiring chefs to explore local markets in Italy, local kitchens, wine cellars, vineyards and Italian cooking secrets.

Types

There are dozens of types of Italian cooking schools. Depending on the region you want to learn from or how long you are going to the school, they range from schools that focus on cooking techniques of different regions; harvesting olives for olive oil; truffles, or gardening; wine-making techniques; cooking with wine; making sauces; making cheese; making pasta; learning how to use different oils or herbs in cooking--and many more.

References

• History of Italian Food
• Regions with Cooking Schools

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