- An Italian Sensory Experience: Pairing Food and Wine
- Co(ok)quinarius: Ancient Sources of Italian Cuisine
- Current Trends in Italian Cuisine
- Florence Bites: Understanding a City through Food
- Food Marketing & Communication
- Food Writing
- From History to the Kitchen: Flavors and Traditions
- Fundamentals of Food Design, Styling, and Photography
- InGrained in our History: the Bread Experience
- Italian Identity Across Food and Culture
- Not just Italian Food: Culinary & Cultural Traditions
- Sustainable Food and the New Global Challenge
- Wine and Culture I: Wines of Italy
- Wine Business & Marketing
Italian Gastronomy and Culture
Every region of Italy — from Piedmont to Apulia — has its own cultural identity, each one featuring its own gastronomic delicacies. Although characterized by unique and distinctive traits, Italian cuisine is the expression of valued and diversified cultural traditions.
The variety of courses offered span from local lifestyle and history, to regional economy and local resources, climate and environmental conditions. Food is studied with an interdisciplinary approach, which allows students to analyze its socio-anthropological aspects, such as the role of food associated with ethnic identity and religious beliefs. Food is also explored as a narrative tool in the visual arts, to portray Italian customs and rituals.
The Italian Gastronomy and Culture department provides an in-depth insight into the connection of food with culture, history, traditions and environment. The main focus is on Italian and Mediterranean finest products, classic recipes, and eating habits, from a cultural-historical point of view. Also, attention is given to the question of sustainability and the related sustainable economic growth. In addition, students are encouraged to develop their own culinary skills, by acquiring traditional and innovative cooking techniques, as well as to explore their creativity through food design and styling classes.
Students learn how to make a traditional meal, using the tools of the trade such as meat and vegetable cutting, baking and pastry-making, soups and creams, fresh pasta and sauces, and applying correct cooking methods. Also, the practical didactic approach allows students to experience food and wine tastings, on-site visits to local food and wine producers in order to have a better understanding of the close relationship between gastronomic culture, territory and food industry.
Special features are the educational-practical cooking classrooms, wine tasting room and fully-equipped modern kitchens, located both on LdM premises and in the historic Central Market of Florence. While courses in Florence focus more on practical-technical applications, the offerings in Tuscania highlight the importance of environmental preservation, agricultural best practices, and the conservation of biological and culinary diversity.
Certificates available at LdM:
Every region of Italy — from Piedmont to Apulia — has its own cultural identity, each one featuring its own gastronomic delicacies. Although characterized by unique and distinctive traits, Italian cuisine is the expression of valued and diversified cultural traditions.
The variety of courses offered span from local lifestyle and history, to regional economy and local resources, climate and environmental conditions. Food is studied with an interdisciplinary approach, which allows students to analyze its socio-anthropological aspects, such as the role of food associated with ethnic identity and religious beliefs. Food is also explored as a narrative tool in the visual arts, to portray Italian customs and rituals.
The Italian Gastronomy and Culture department provides an in-depth insight into the connection of food with culture, history, traditions and environment. The main focus is on Italian and Mediterranean finest products, classic recipes, and eating habits, from a cultural-historical point of view. Also, attention is given to the question of sustainability and the related sustainable economic growth. In addition, students are encouraged to develop their own culinary skills, by acquiring traditional and innovative cooking techniques, as well as to explore their creativity through food design and styling classes.
Students learn how to make a traditional meal, using the tools of the trade such as meat and vegetable cutting, baking and pastry-making, soups and creams, fresh pasta and sauces, and applying correct cooking methods. Also, the practical didactic approach allows students to experience food and wine tastings, on-site visits to local food and wine producers in order to have a better understanding of the close relationship between gastronomic culture, territory and food industry.
Special features are the educational-practical cooking classrooms, wine tasting room and fully-equipped modern kitchens, located both on LdM premises and in the historic Central Market of Florence. While courses in Florence focus more on practical-technical applications, the offerings in Tuscania highlight the importance of environmental preservation, agricultural best practices, and the conservation of biological and culinary diversity.
Certificates available at LdM:
