Cooking Schools Cuisine of Piemonte and Emilia Romagna

The Aristocratic Cuisine of Piemonte ...Piemonte boasts a lavish and sophisticated cuisine developed by the noble families of the area. "Piemonte gave birth to Italy", say some, when Italy was united under its first ruler, Victor Emmanuel of Piemonte's House of Savoy. But is is also true that Piemonte gave birth to Italy's gastronomy.

In the heart of Piemonte in the area of Cuneo, learn to make grissini, the traditional bread sticks adored by Napoleon along with dishes and risottos using Piemonte's prized truffles, the "Diamonds of the Table". Fonduta made with fontina cheese and other dishes such as the traditional bagna caoda are also on slate for this culinary experience.

While in Piemonte, learn about the region's array of cheeses and with the help of a professional sommelier, learn to match them with one of Piemonte's noble wines, many of which are made from the nebbiolo grape including Barolo and Barbaresco.

Hazelnuts, almonds and chestnuts are plentiful in Piemonte and are considered the best in Italy. Enjoy visits to producers of amaretti and gianduiotti chocolates as well as those producing chestnut specialties such as marrons glacees.

Emilia-Romagna and the Pleasures of the Table ...In the world of food, the region of Emilia Romagna is synonymous with the "Pleasures of the Table". It is an ancient title representing all that is genuine and that holds respect for traditions and tastes.

In a hands-on program, learn to make filled pastas and lasagnas for which the region is so famous including the honored tortellini. Then learn to utilize Modena's versatile Aceto Balsamico Tradizionale di Modena (balsamic vinegar) to dress various traditional meat dishes as well as vegetables and strawberries. This unique vinegar is produced from the cooked must of local Trebbiano grapes that have been processed and aged according to secret family recipes passed down from generation to generation. Add to the delightful cuisine of Emilia Romagna with its traditional dessert, zuppa inglese.

Visits to the producers of prosciutto, mortadella, aceto balsamico and Parmeggiano-Reggiano cheese are included.