Italian cuisine is the expression of the culinary art developed in Italy, as well as the set of all its regional gastronomies, and evolved through centuries of political and social changes, with roots dating back to the fourth century BC. Italian cuisine itself has been influenced by the cuisine of ancient Greece, ancient Rome, Byzantine, Jewish and Arab, and is an integral part of the large family of Mediterranean cuisines. Important changes occurred with the discovery of the New World and the introduction of new ingredients such as potatoes, tomatoes, peppers and corn, today very present in the kitchen but introduced in large quantities only in the seventeenth century and specifically in the Italian case, developed and adapted on site in the form of many distinct native varieties of value Gastromania brings new forms of tourism: parts that you don’t know how to cook a fried egg, you come home that you know how to make bread, pasta and pizza. And something more. The numbers are reported by the Republic: among Americans, Germans, British, Russians and Scandinavians, 800 thousand foreigners attended 18 thousand cooking courses in 2013 for more than 134 million in turnover.
First of all, you learn how to choose the most suitable ingredients for the various preparations, from vegetables to meat to fish. The courses can then focus on various types of cuisine:
Learn all about the first courses
How to cook pasta, how to prepare excellent sauces, how to prepare homemade pasta.
Learn all about seconds
How to cook meat and vegetable-based main courses.
Learn to make pizza
From the creation of the dough to the dressing up to the cooking, cooking courses can be customized according to the requests of each individual group of tourists, so it is possible to make requests that go beyond those previously illustrated, of course to be agreed in advance with the school secretariat. .