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Both north and south love their pasta and each region has their favorite, although you'll find a southern meal isn't complete without a pasta course, whilst the north prefers to regularly mix it up with gnocchi, risotto and polenta dishes.

Broadly speaking, you could say that the northern cuisine is more butter and dairy-based, with abundant use of rosemary and sage. Though the Alp and Dolomite mountain ranges delineate Italy's northern border today, historically, the borders in Europe have been quite fluid, with the culinary influence of the French and Hapsburg empire seeping over the borders to settle into Italy's present-day northern cuisine.

In the south, you will find more Greek and Arabic influences, with a cuisine featuring fragrant olive oils and many varieties of tomatoes both fresh and dried, spiked with hot peppers, and accentuated with basil and oregano. Sicilians add citrus, raisins, almonds and exotic spices that set their cuisine apart. The Spaniards' influence, most notably saffron, is found throughout the south and also in Milan and Sardinia where they once ruled.

The Courses offered by the Accademia Italiana di Cucina Pandolfini are a pratical approach to learn Regional Italian Cuisine. The Master expands and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a virtual Gastronomical Trip.

These courses are an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversityes. Italian cuisine is distinctly Regional: Many of the differences can be attributed to geography, from the Mountains that stretch across the north, snaking down the length of the country, to being a peninsula almost entirely surrounded by the sea, or completely so, as in the case of the island regions of Sicily and Sardinia. Then add in the thousands of years of invaders or the adoption of returning explorers' culinary discoveries and you've got an exotic blend of culture, tradition, and cuisine.

The dishes of each region have stories whose significance deserve a closer look . With our Masters we will give you an overview of the two main geographical areas, which comprise the north and south Italy. The mountainous regions will feature hearty, meaty fare, while the sea encircles nearly the whole country, making fish dishes plentiful and well loved.

We Inform all the Students that have attended our “weekly culinary Programs” with the Accademia Italiana di Cucina Pandolfini / Good Tastes of Tuscany, that

can obtain the Certificate of Northern Italian Cuisine with a week integration at a cost of € 1500 per person

Accademia Italiana di Cucina Pandolfini

In this full immersion Professional Course you can spend your time at a real Tuscan Estate with a working vineyard and olive grove. You will learn about the delightful aspects of Italian regional cooking and culture from our expert chefs.

This course gives you a real taste of a country that loves its food with a passion. The beauty of Italy's food is in its gastronomic diver-sity where each region is loyal to its specialties, ingredients and recipes. Discover how these magnificent regional classics change from the mountains to the coast, from north to south and the main-land to the islands. Fully embrace your own passion for Italian food and refine your culinary skills! You will discover how Piemonte boasts the highly prized Alba truffle, and how polenta and rice are staples and learn to create the unique experience of bagna caoda, and beef braised in Barolo.

Lombaria's pizzocheri dish, and Mantova's pumpkin filled tortellini, and the famous Amaretti di Saronno are some of the fare you can look forward to from this region. You will learn the Ligurian beloved pesto all Genovese, and then the art of making fresh egg pasta from Emilia and Romagna's tortellini, capellotti and the original lasagna.

You will learn the Ligurian beloved pesto all Genovese, and then the art of making fresh egg pasta from Emilia and Romagna's tortellini, capellotti and the original lasagna. In the Tuscan kitchen you will enjoy the use of the world's finest extra virgin olive oil which are made here, hearty dishes such as ribollita, papa al pomodoro and Flor-ence's famous bistecca alla fiorentina, paired with the famous Chi-anti red. From Rome's spaghetti alla carbonara made with guanciale and abbacchio to the mountainous areas of Abruzzo and Molise where you will learn the use of fine lentils and saffron that grace many of their dishes.

Campania's dishes have been some of the world's more famous including eggplant parmigiana, pizza topped with the famous moza-rella di bufala, their unmatched lemons used to make granite and lemoncello. Some of this region's peasant cooking, cucina povera is a imperative skill learnt by creating wonderful dishes from whatever was available. The islands have much to offer with their seafood rich coastlines and to end a perfect journey of mastering regional classics you will learn to make the perfect Sicilian cannoli. On this 150 hec-tare Estate you will also be able to see where excellent quality extra virgin olive oil and the famous Chianti wine have been made for centu-ries. The forest of the Estate has wildlife such as tuscan wild boar, pheasant squirrels, hare and much more that were once on the tuscan tables.

CERTIFICATE MASTER PROGRAMS IN ITALIAN CUISINE€ 3500 per person Double Share Accommodation

1st of October - 20184 weeks intensive program of one hundred hours/one month

To add to this fantastic Professional Course you will also enjoy wine tasting, tuscan olive oil tasting and balsamic vinegar tasting during the monthly Professional Course with our chefs On one of the days you will venture into the bustling central food markets of Florence

where the chef or our guide will enrich you with information and share with you an abundance of produce and how they have inspired many traditional dishes for countless generations. You will be treated to a tour of the magnificent 14th century Villa Pandolfini ,the wine cellars, the Agriturismo’s lush olive groves and the impressive ballroom where once up a time Count’s and Countess’ alike would dance and socialize with the Florentine ‘elite’.

In your Professional Course there are 20 tuscan hands-on cooking classes of 5 hours which will take place in one of our two gorgeous professional kitchens. Each cooking lesson is expertly guided by our italian chef and participants will assist in preparing a complete 5 course meal. This meal will be enjoyed with your classmates, chef, the Estate owners and your hosts around our lovely Tuscan table with wine. The chefs speak English and the classes are conducted in English.

The accommodations are included in the cost and are on the grounds of the agriturismo in a farmhouse in the villa pandolfini or nearby at a neighbouring country villa. Both these lovely estates have a panoram-ic position, a swimming pool and other facilities on site. The profes-sional course commences with a welcome dinner where you will be able to meet your fellow participants, the Agriturismo owners, your hosts and also become familiar with your accommodations and what

is in store for the week. A complimentary breakfast basket stocked with cereal, fresh fruit, bread, milk, tea, coffee, juice, yoghurt, biscuits and eggs will also be provided for those staying on the property.

This professional course is also ideal for experiencing Tuscany and Florence. Be a local during your spare time after the classes taking pleasure in self exploring the breathtaking Tuscan landscape or visit the charming towns and villages in nearby Fiesole, Lucca, Pisa and Siena. For those interested in outdoor activities, you can enjoy horse riding or take an invigorating walk in the Estates private forest.

The majestic property of the celebrated tenor Enrico Caruso is located in this area with a delightful garden museum and a very good restau-rant. The estate is also walking distance to the local town and village with pizzerias, trattorias, small shops, open air markets and public transport. For those of you who prefer to just relax on the estate, the pool invites you to unwind and absorb all the wonderful sights around you The historic Florence city centre is only 11 kilometres away and easily reached on one of the two local trains.

At the end of the professional course, you will be given a Diploma along with an embroidered chef jacket and cooking manual of over 450 pages. A culinary course packed with cooking, savouring, learning, laughing and experiencing first hand fun, stories, knowl-edge, techniques, the do’s and dont's of Italian cooking and the per-sonalities of these wonderful chefs. Optional elective activities and transportation not included in the program outline will cost extra.

BASIC INGREDIENTS AND TYPICAL PRODUCTSVegetables, legumes, cereals and dairy products: cuts, cooking methods, storage, therealization of specific recipesHerbs, spices and condiments: cuts, cooking methods, conservation, realization of specific recipesEggs: methods of cooking eggs: boiled, scrambled, poached, fried, casserole, crepes, softboiled, omelettes and other types of preparation.

TECHNICAL PREPARATIONMarinades, stuffings, butters compoundsMarinades: Techniques to flavor and soften the tissue raw and cookedStuffing: how to fill the foodProcessing of the butter and cream recipes..

SAUCES , STOCKS AND MOTHER SAUCESClassification of Sauces: white, brown, fish stock, roux Technique of Sauces Mother sauces Sauces binders Hot saucesCream sauces Tomato and its derivatives Amatriciana, arrabbiata, bolognese, ortolana, puttanesca, tuna, clams Emulsified sauces Hollandaise,Bernaise, Mayonnaise, Vinaigrette Cold sauces

SOUFFLE’Souffle Sweet and savory flans Some regional classics

STARTERSHot appetizers Cold appetizers Some regional classics

Note: Wine tasting tours and visits to other towns or the Chianti countryside with a driver can be arranged for you before or after classes. If there is a group doing the 7 day gastronomical tour at the same time then you have the possibility of joining into their tours for a extra cost. Facilities such as internet, pool is on both estates and assistance is provided through the week. Transfers can be arranged prior to your departure and Tuscan tours can be organized by us.

In the course we will address the following issues

Both north and south love their pasta and each region has their favorite, although you'll find a southern meal isn't complete without a pasta course, whilst the north prefers to regularly mix it up with gnocchi, risotto and polenta dishes.

Broadly speaking, you could say that the northern cuisine is more butter and dairy-based, with abundant use of rosemary and sage. Though the Alp and Dolomite mountain ranges delineate Italy's northern border today, historically, the borders in Europe have been quite fluid, with the culinary influence of the French and Hapsburg empire seeping over the borders to settle into Italy's present-day northern cuisine.

In the south, you will find more Greek and Arabic influences, with a cuisine featuring fragrant olive oils and many varieties of tomatoes both fresh and dried, spiked with hot peppers, and accentuated with basil and oregano. Sicilians add citrus, raisins, almonds and exotic spices that set their cuisine apart. The Spaniards' influence, most notably saffron, is found throughout the south and also in Milan and Sardinia where they once ruled.

The Courses offered by the Accademia Italiana di Cucina Pandolfini are a pratical approach to learn Regional Italian Cuisine. The Master expands and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a virtual Gastronomical Trip.

These courses are an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversityes. Italian cuisine is distinctly Regional: Many of the differences can be attributed to geography, from the Mountains that stretch across the north, snaking down the length of the country, to being a peninsula almost entirely surrounded by the sea, or completely so, as in the case of the island regions of Sicily and Sardinia. Then add in the thousands of years of invaders or the adoption of returning explorers' culinary discoveries and you've got an exotic blend of culture, tradition, and cuisine.

The dishes of each region have stories whose significance deserve a closer look . With our Masters we will give you an overview of the two main geographical areas, which comprise the north and south Italy. The mountainous regions will feature hearty, meaty fare, while the sea encircles nearly the whole country, making fish dishes plentiful and well loved.

SAUCES , STOCKS AND MOTHER SAUCESClassification of Sauces: white, brown, fish stock, roux Technique of Sauces Mother sauces Sauces binders Hot saucesCream sauces Tomato and its derivatives Amatriciana, arrabbiata, bolognese, ortolana, puttanesca, tuna, clams Emulsified sauces Hollandaise,Bernaise, Mayonnaise, Vinaigrette Cold sauces

SOUFFLE’Souffle Sweet and savory flans Some regional classics

STARTERSHot appetizers Cold appetizers Some regional classics

CHEESE, MILK AND CREAM Italian cheeses. What is cheese, the rennet, the various classifications according to differentcharacteristics. The cheese course and the correct order of tasting.

PIZZA AND BREADYeast, activation of yeast, natural dough starters, various types of dough, bread and foccacia, some regional classics

FIRST COURSESEgg noodles: the true pasta dough rolled out by hand with a rolling pin to make noodles,lasagna, ravioli, cappelletti and tortellini. Realization of specific recipes Flour and water based pasta (eggless) Soups Sauted pastaOven pasta dishes Rice; various types of rice and the techniques to achieve a perfect risottoGnocchi Rustic Soups Some regional classics

MAIN COURSESClassificationCutting and boning of the meat and poultryPreparation with specific recipesCooking techniques Steam: to use less fats and increase aroma and nourishment Sautèd: flipping techniques, browning, deglazingRoasting: Baking pan, cooking methods Slow in sauce: Low temperature cooking, browning, caramelizationFoil: Concentration of flavors, exaltation of perfumesCrust: Concentration of aromas, pastry crust, bread doughFried: cooking techniques with extra virgin olive oil, vegetable oil, clarified butter and lardSome regional classics

MAIN FISHClassificationFilleting Preparation of shellfish and crustaceansCooking techniquesSome regional classics

Lombaria's pizzocheri dish, and Mantova's pumpkin filled tortellini, and the famous Amaretti di Saronno are some of the fare you can look forward to from this region. You will learn the Ligurian beloved pesto all Genovese, and then the art of making fresh egg pasta from Emilia and Romagna's tortellini, capellotti and the original lasagna.

You will learn the Ligurian beloved pesto all Genovese, and then the art of making fresh egg pasta from Emilia and Romagna's tortellini, capellotti and the original lasagna. In the Tuscan kitchen you will enjoy the use of the world's finest extra virgin olive oil which are made here, hearty dishes such as ribollita, papa al pomodoro and Flor-ence's famous bistecca alla fiorentina, paired with the famous Chi-anti red. From Rome's spaghetti alla carbonara made with guanciale and abbacchio to the mountainous areas of Abruzzo and Molise where you will learn the use of fine lentils and saffron that grace many of their dishes.

Campania's dishes have been some of the world's more famous including eggplant parmigiana, pizza topped with the famous moza-rella di bufala, their unmatched lemons used to make granite and lemoncello. Some of this region's peasant cooking, cucina povera is a imperative skill learnt by creating wonderful dishes from whatever was available. The islands have much to offer with their seafood rich coastlines and to end a perfect journey of mastering regional classics you will learn to make the perfect Sicilian cannoli. On this 150 hec-tare Estate you will also be able to see where excellent quality extra virgin olive oil and the famous Chianti wine have been made for centu-ries. The forest of the Estate has wildlife such as tuscan wild boar, pheasant squirrels, hare and much more that were once on the tuscan tables.

SIDE DISHESPreparation Cooking techniquesGarnish for meat Garnish for fish Some regional classics

BASES OF PASTRY Brioche dough, Cream puff base, puff pastry, sponge cake,Tart dough Milan styleSablé tart dough, shortbread, Meringue classicCustard cream, Butter cream. Chocolate Ganache Water based Icing, Royal Icing The tarts Basic Semifreddos, mousse and Bavarian Some regional classics

To add to this fantastic Professional Course you will also enjoy wine tasting, tuscan olive oil tasting and balsamic vinegar tasting during the monthly Professional Course with our chefs On one of the days you will venture into the bustling central food markets of Florence

where the chef or our guide will enrich you with information and share with you an abundance of produce and how they have inspired many traditional dishes for countless generations. You will be treated to a tour of the magnificent 14th century Villa Pandolfini ,the wine cellars, the Agriturismo’s lush olive groves and the impressive ballroom where once up a time Count’s and Countess’ alike would dance and socialize with the Florentine ‘elite’.

In your Professional Course there are 20 tuscan hands-on cooking classes of 5 hours which will take place in one of our two gorgeous professional kitchens. Each cooking lesson is expertly guided by our italian chef and participants will assist in preparing a complete 5 course meal. This meal will be enjoyed with your classmates, chef, the Estate owners and your hosts around our lovely Tuscan table with wine. The chefs speak English and the classes are conducted in English.

The accommodations are included in the cost and are on the grounds of the agriturismo in a farmhouse in the villa pandolfini or nearby at a neighbouring country villa. Both these lovely estates have a panoram-ic position, a swimming pool and other facilities on site. The profes-sional course commences with a welcome dinner where you will be able to meet your fellow participants, the Agriturismo owners, your hosts and also become familiar with your accommodations and what

CERTIFICATE MASTER PROGRAM IN NORTHERN ITALIAN CUISINE The “Certificate Master program in Northern Italian Cuisine”offered by

the Academia Italiana di Cucina Pandolfini is a pratical approach to learn Regional Northern Italian Cuisine .The Master expand and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a Gastronomical Trip of Northern Italy from the Alps to Tuscany .

This course is an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversity of Northern Italy. The featured regions for this Master are : Val d'Aosta, Piemonte, Lombardia, Veneto, Friuli Venezia Giulia,Trentino Alto Adige, Emilia Romagna, Liguria, Toscana . We will teach you how to cook traditional recipes providing an in-depth analysis, technique, chemistry and science behind scenes For this specific Master Program a new printed Book/Manual has being Published and it will be Supplied to all the students. The manual offers more than a three hundred recipes divided into twenty regions of Italy from the Alps to Sicily . It is also a true gastronomic lexicon , identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of the Academy experts.

€ 2200 per person Double Share Accommodation

1st of October - 20182 Weeks Intensive Program of fifty hours/two weeks

PiemontePiemonte (Piedmont) is all about big flavors and big wine with many subtleties in between. They say General Hannibal brought his elephants and men through this part of the Alps to strengthen his diminishing troops on the area's rich dairy. Toma cheese is one of the most widely produced, with Cevrin goat cheese, a definite must-try and Seirass del Fen, a more unusual cheese wrapped in grass and reminiscent of ricotta salata. Gar-licky, anchovy-based Bagna Cauda is served as a type of dipping sauce to make the moun-tain vegetables like potato, leek, Savoy cab-bage, and cardoons just a wee bit more excit-ing. Today it's popular drizzled over grilled peppers or eggplant as a typical antipasto. Egg-rich Tajarin pasta threads are often served with the much prized local Porcino or white Tartufo (truffle) mushrooms. Meat-filled agnolotti or tiny plin might be served in a simple cream or butter sage sauce. Brasato Barolo is a beef roast braised in Barolo, which is made from the Nebbiolo grape. However, don't miss the Barbera, and Dolcetto reds along with whites Arneis, and desert wine Moscato to finish.

Trentino-Alto AldigeTrentino-Alto Aldige (South Tyrol), once part of Austria, shares traditions from both sides of the border. Radicchio with Speck Risotto is a traditional way of using this regions most famous smoked cured ham, speck. The love of dumplings means you will find several different types of gnocchi and not so much in the way of pasta. Canederli are a type of

to have an aversion to saturated fats due to health concerns, thinly sliced lard has been an important part of the diet in the mountains for centuries. Famous Arnaud Lardo, lightly flavored with bay, rosemary and juniper berry, is truly delicious and worth sampling. Other-wise you might try a cured meat called Mocet-to, which can be any one of a variety of meats, such as wild boar, deer, or even pork. A rich red wine meat stew, Carbonada, is typical of Aosta valley and served with creamy moun-tains of polenta. Fontina cheese, one of their most famous of cheeses, makes the best fon-duta sauces to serve over Costoletta alla Valdostana, veal chops drenched in Fontina sauce. It pairs well with the vegetable flans and potato gnocchi so popular throughout the Alps. Wines include local varieties such as Torrette, Petit Rouge and Fumin.

tasty contrast to mighty Mascarpone, most famously known for its starring role in the per-ennially popular Tiramisu, found almost everywhere in Italy. Bitto cheese is a long-ma-turing cheese that can age up to 10 years while Grana Padana is a kissing cousin to Par-migiano Reggiano with its own loyal fans. Bre-saola, a cured lean beef from the Valtellina valley makes a delightfully refreshing salad, when the thin meat slices are topped with rucola/arugula greens, parmesan shavings and dressed with a squeeze of lemon and extra virgin olive oil. Make sure to enjoy a Valtellina Superiore DOCG produced from the nebbiolo grapes which are less acidic and tannic than neighboring Piemonte's nebbio-los. Panettone, a light egg rich cake spiked with candied citrus, is Lombardia's most famous dessert. It is the quintessential Italian Christmas cake made and enjoyed every-where in Italy. Delicious served with the slight-ly sparkling and prestigious Franciacorta wine.

Valle D'AostaValle D'Aosta (Aosta Valley) is a small region, once the playground and hunting area of the Savoy royal family. Although Americans seem

LombardiaLombardia (Lombardy), home to Italy's second largest city, fashionable Milano, is historically a trendsetter in its food as well as design sensibilities. Once ruled by the Span-ish, Milan's iconic saffron-infused risotto is perfection in its simplicity and classically paired with Ossobuco, braised veal shanks garnished with a gremolata herb condiment. Lombardy boasts many varieties of cheeses that range from very soft and creamy to the long aged and hard grating variety. Soft spreadable Crescenza and Stracchino are a

bread dumpling served in a broth with several variations and sometimes served with gou-lash, a meat stew found served in most mountain huts throughout the central Alps. Trentino is famous for its apples, so it would come as no surprise that they make some of the best apple strudel. The Fregolotta cake is a mixture of flour, sugar, and almonds. When baked it becomes crisp and crunchy. Wines can include Müller-Thurgau, Malvasia and Lagrein, an ancient native wine that is also used when making Malga Staginato nelle Vinacce cheese. The fresh wheel of cheese is left in a blend of the wine and grape must to form a dark wine-colored rind to give it a distinct flavor. Other cheeses of note are Vez-zena and Puzzone of Moena, an ancient cheese with a modern name, "stinky cheese from Moena town."

to it. An unusual sweet filled pasta called štruki, made from potatoes and wheat flour, is filled with raisins, walnuts, pine nuts, butter, bread crumbs, and sugar. Once cooked by boiling, it is served with melted butter, sugar and cinnamon. FVG is known for their white wines; Collio Goriziano and Friuli Isonzo are two of several to look for, along with the well known dessert wine, Ramando-lo, protected by a DOCG designation.

Friuli-Venezia Giulia is another region whose cuisine straddles the borders and shares common culinary traditions. The love and practicality of dry curing shines through in their San Daniele del Friuli ham or Carnia smoked trout. Baccala alla Triestina, or salt cod dishes in the Trieste style, are popular. The region's most famous cheese, Montasio, is a firm flavorful cheese used when making Frico, a cheese crisp that can be formed into an edible basket for holding risotto or gnoc-chi. Grated Montasio slowly cooked on the stovetop can also have potato or onion added

The Veneto is home to two of the most roman-tic cities of Italy: Venice, with its maze of canals, and Verona, Shakespeare's setting for the star-crossed lovers Romeo and Juliet. The Veneto reflects its watery ways with a passion for seafood dishes and risottos, Baccala' al latte, cod cooked in milk or Sepia, cuttlefish with its signature black ink in risotto and pasta. For the less adventuresome diners there is always the classic Risi e Bisi, rice and peas. Many colorful varieties of radicchio are the mainstay of winter greens throughout Italy, although Treviso's famously curled, spear-shaped heads are oftentimes enjoyed grilled. Flavorful Asiago and Monte Veronese are just two Veneto cheeses to try. You'll cer-tainly not go wrong with any of the Vento's well known wines like Pinot Grigio, Valpolicel-la, and Amarone. You might try pairing a Pro-secco with Zaleti, a traditional Veneto cookie made of cornmeal, pine nuts and raisin, for a light treat.

Liguria is a small region bordered by the Ligu-rian sea, Alps and Apennine mountains and containing both the Italian Riviera and Cinque Terre as part of its coastline. One of the most well-known products of Liguria is its pesto, made from the abundant basil that thrives in the coastal climate, mixed with the delicate local olive oil produced from the Taggiasche olives and finished off with garlic, pignoli nuts and Parmigiano cheese. Pesto finds it way into many dishes beyond pasta and gnocchi, including being mixed into green beans and potatoes. Pansotti, a triangular shaped pasta filled with ricotta and chard is usually served in a walnut sauce. Another pasta specialty of Liguria is the unusual Corzetti disks. These half-dollar sized flat pasta disks were at one time hand-stamped with the family crests of the local nobility. It is usually served with a meat sauce, though meat dishes are less common here with emphasis more on fish, chicken, and rabbit. Braised rabbit in white wine with olives is a favorite. Focaccia, a soft, thick flat bread dotted with holes that holds the brushed-on olive oil and preserves the moisture, is popular throughout all of Italy with countless variations. It is thought to haveoriginated with the Etruscans or Greeks, but is now largely associated with Ligurian cuisine. Some variations bear little resem-blance to the customary wedges topped with salt and herbs or onions, thinly sliced potato, meats and cheeses. The Focaccia di Recco

Friuli-Venezia Giulia

Veneto

Liguria

variation is an extremely thin double crust that has been liberally dotted with local Cre-cenza cheese and baked crisp. Legend has it that the monks of the abbey of San Fruttuosa fed this foccacia to the Crusaders as they departed Italy. Notable desserts are fried milk and Pandolce, a favorite Christmas cake, more like a sweet focaccia than a Panettone. Wines from Liguria are mostly whites with DOC wines made from Bosco, Albarola and Vermentino grapes. Reds to look for are Rossese di Ventimiglia and Ormeasco. Sciac-chetrà, a sweet amber-colored dessert wine, is a regional pride and joy.

Emilia-Romagna is comprised of two former independent regions whose name is a legacy of ancient Rome. Emilia derives from via Æmilia, the name given to what was the main Roman road connecting Rome to northern Italy. Romagna derives from Romania, which was the name of the eastern reach of the Roman Empire. One of the most famous regional culinary heritage would no doubt be Parma's ham and its most imitated cheese, Parmigiano Reggiano. They say that this most famous king of cheeses originated in the middle ages in the town of Bibbiano, and afterwards spread to Parma. The Reggiano part of the name is a nod to its origin story and seems a source of consternation. The much beloved balsamic vinegar is produced throughout all of Emilia-Romagna, and not

Emilia-Romagna

just its most famous town of Modena. Pasta of this region are generally rich egg pasta dough and can be filled with meat, cheese, or vegetables. Notable pasta includes taglia-telle, strozzapreti (which translates as "priest stranglers"), lasagna, tortellini and cappellet-ti. There is a wide range of cured meats beyond Parma ham, most notably being coppa, pancetta, cotechino and Mortadella which bares little resemblance to the man-gled American namesake "Baloney." Make sure to find the small bars or specialty quick stops that will feature Piadina, a flat bread similar to flour tortillas that can have all sorts of sandwich-type fillings or L'erbazzone reg-giano, a savory, usually double layered pastry filled with cooked chard or spinach spiked with pancetta and parmigiano, cut in wedges or squares. Consider a local Trebbiano white or sparkling Lambrusco to pair alongside.

Pecorino, or sheep cheese, that it can be sur-prising how varied one type of cheese can be. The distinctive salt-free bread of Tuscany has taken many visitors by surprise, but is a good match with salty cured hams and pecorino cheese. Tuscan bread plays a central roll in many dishes such as Panzanella, a tasty bread salad or Ribollita, a classic stew featur-ing yesterday's vegetable minestrone with beans and bread. Wild boar and rabbit sauces are paired with the long wide pap-padelle egg noodle or perhaps with Pici, long strands of hand-rolled pasta. The Bistecca Fiorentina is a memorable T-bone or porter-house cut of beef, weighing around 2 1/2 to 3 pounds, served rare and usually eaten by at least two people. A simple plate of Cantucci or almond biscotti, as they are known in Ameri-ca, served with Vin Santo, blessed sweet des-sert wine, to dip them in is a great finish to most any meal. Well-known regional wines include Brunello di Montalcino, Chianti, and the refreshing white Vernaccia di San Gimig-nano.Toscana (Tuscany), we begin to find ourselves

solidly in the central heart of Italy. The land-scape and cuisine begins to shift away from butter as a dominant ingredient. Olive oil plays more of a central role in the cuisine, often as a condiment or finishing touch to many dishes like tomato- and garlic-topped Bruschetta topped and Tuscan cannellini bean soup come to mind. Tuscans are some-times affectionately referred to as "bean eaters," as their love of beans is well known. Tuscany has so many different types of

Toscana

l

CERTIFICATE MASTER PROGRAM IN SOUTHERNITALIAN CUISINE

The “Certificate Master program in Southern Italian Cuisine ”offered by the Academia Italiana di Cucina Pandolfini is a pratical approach to learn Regional Southern Italian Cuisine. The Master expand and deep-ens the knowledge of Traditional Italian food and how it relates to regions and culture through a Gastronomical Trip of Southern Italy and the Mediterranean islands . This course is an intense culinary, geograph-ical, historical and cultural virtual journey discovering through its food the magnificent regional diversity of Southern Italy.

The featured regions for this Master are : Umbria, Marche, Abruzzi, Lazio, Basilicata, Molise, Campania, Puglia, Calabria, Sicilia, Sardegna . The Southern Italian cooking features the bright, lively Mediterranean taste. here you will find more Greek and Arabic influences. Freshness is para-mount to southern Italian Recipes. Peppers, eggplant and tomatoes form the basis for some of the region’s most-beloved dishes : Eggplant parmigiana, tangy marinara sauce , pizza.

For this specific Master Program a new printed Book/Manual has being Published and it will be Supplied to all the students. It is a true gastro-nomic lexicon , identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of the Academy experts.

€ 2200 per person Double Share Accommodation

15th of October - 20182 Weeks Intensive Program of fifty hours/two weeks

The “Certificate Master program in Northern Italian Cuisine”offered by the Academia Italiana di Cucina Pandolfini is a pratical approach to learn Regional Northern Italian Cuisine .The Master expand and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a Gastronomical Trip of Northern Italy from the Alps to Tuscany .

This course is an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversity of Northern Italy. The featured regions for this Master are : Val d'Aosta, Piemonte, Lombardia, Veneto, Friuli Venezia Giulia,Trentino Alto Adige, Emilia Romagna, Liguria, Toscana . We will teach you how to cook traditional recipes providing an in-depth analysis, technique, chemistry and science behind scenes For this specific Master Program a new printed Book/Manual has being Published and it will be Supplied to all the students. The manual offers more than a three hundred recipes divided into twenty regions of Italy from the Alps to Sicily . It is also a true gastronomic lexicon , identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of the Academy experts.

UmbriaUmbria is sometimes overlooked when it comes to cuisine, but has many distinct dishes of its own. Black truffles are plentiful and find their way into much of the cuisine, whether pasta or meat dishes. Umbrians have a love for grains and grow Farro, an ancient and nutritious cousin to wheat. Farro features in baking and as a whole grain for salads and soup. Umbria is known for its locally grown lentils, traditionally eaten throughout Italy on New Year's Day with coth-ecino, or pig trotters, to bring prosperity for the coming year. Umbrians enjoy lentils

throughout the year with fennel sausage or pureed and topped with seafood. Roasted meats infused with herbs are a common method of preparation and you will find fen-nel-infused roasted whole pork at fairs and special occasions. Around Lake Tresimeno, enjoy a delicate mixed fish stew called Tega-maccio. Perugia has become almost synony-mous with Baci Perugina, a dark chocolate enrobed hazelnut kiss, or Bacio ("kiss"), that comes with a love note in every one. If you haven't tried one, you really must. Umbria is best known for its white wines; Orvieto, pro-duced in Trebbiano, is the most well known. Montefalco Sagrantino and Torgiano Rosso are the notable red wines of the region.

Le MarcheLe Marche's (Marche) regional name derives from the fact that for many years, the land was divided and ruled by local lords (Mar-quis), or in Italian, Marchese, and are now known by the plural of this name. The Marchigiani people are very fond of meat and a popular offering is large platters of grilled meats, grigliata mista di carne, cooked with the liberal amounts of garlic, rosemary, and fennel. Of course, along its long coastline, fish will be found in abundance. Brodetto, found around Anacona, is a fish stew with numerous species of fish. One of the most famous antipasti of Le Marche is Olive all'As-colana from Ascoli: meat-stuffed green olives,

battered and deep-fried, and definitely worth finding. You might also try ciauscolo, a soft, spreadable pork salame. Another unusual signature dish is a lasagna named Vincisgras-si, which at one time featured truffles and cured ham, although now it generally features chicken giblets, giving it a distinctive flavor. Pecorino cheese with fava beans in the spring is popular and if you can, find the strong vari-ety of pecorino called formaggio di Fossa -- it is aged in limestone holes in the ground and sealed up till ripe. Well-known wines are whites Verdicchio, Falerio, Rosso Piceno Superiore, and Sangiovese dei Colli Paseresi.

Lazio is a largely flat region with rolling hills, whose history and cuisine is firmly tied to its most famous city, Rome. Lazio's culinary roots stretch back to ancient Rome and its gastronomic indulgences. This area is fond of its Pecorino sheep cheese. They make a divine crostata di ricotta, flavored with citrus and Marsala wine. An intriguing springtime Roman specialty is l'abacchio alla cacciatore, a spring lamb cooked in vinegar with sage, rosemary, garlic and anchovies. Romans are fond of Spaghetti, so do make a point to try some. Most recognizable is Spaghetti carbo-nara but seek out Cacio e Pepe, a cheesy, creamy pasta with lots of black pepper. Spa-ghetti all'amatriciana features a salt-cured pork jowl, guanciale, that elevates the sauce a step beyond pancetta. Another passion in

Lazio

Lazio is globe artichokes. These gorgeous rounded thistles run the gamut from decora-tion to finding a place in just about every corner of the menu. Aside from the braised, sautéed or marinated artichokes served either on their own or together in a dish, they are simply divine when fried. Fried whole, these artichokes make a dramatic presenta-tion, although individual slivers dusted in flour and fried crisp are hard to resist. Frasca-ti white and Cesanese del Piglio red are two of the best examples of the local wines.

AbruzzoMolise Located in the central heart of the Apennine mountains and bordering the Adri-atic Sea, Abruzzo is one of the more sparsely populated regions. Its cuisine is based on simplicity, relying on the excellent quality of their ingredients. It is said that the Medici family so loved the region's lamb and cheeses that they sought to acquire land of their own here. La panarda, a tradition born in ancient pagan times, involves feasting on some 30 to 50 dishes throughout the day and well into the night. Today, the tradition carries on during festive occasions like Christmas or weddings. The Abruzzese love spicy peperon-cino peppers and il diavolino, "little devil" chili peppers. The classic pasta all'Amatriciana is a chili-spiced pancetta red sauce that origi-nated in the town of Amatrice, once part of Abruzzo until it became part of Lazio in the late 1920s. The dish features a uniquely

Abruzzese pasta, the handmade chitarra, or guitar pasta, so named for the way that it is cut. The flattened dough is pressed through a stringed wooden cutter that resembles a harp or dulcimer and cuts the dough into square strings. Sometimes bucatini is used for pasta all'Amatriciana, but this is more a Roman tradition. Another famous pasta dish is Tim-ballo, a dish using paper-thin scrippelle (crêpes) elaborately layered with rich ragu, polpettini (tiny meatballs), peppers or arti-chokes and finished with Scamorza, a local mozzarella-type cheese that melts perfectly and nicely pulls the whole dish together. They say it is so delicious that you will forget all about lasagna.

Other Abruzzese specialties are spicy Ventric-cina salami flavored with chili peppers, rose-mary, fennel, and orange, or sausage varia-tions which add foije, a local take on sauer-kraut using preserved savoy cabbage and chili peppers. One of the area's most famous desserts is the Christmas specialty Caggio-netti, fried dough filled with chestnut and chocolate liqueur. Wines of note include Mon-tepulciano d'Abruzzo and Trebbiano.

MoliseMolise is the second smallest and the newest region of Italy, having been part of Abruzzo until 1970 when it became independent. They say many of the region's dishes are

vegetarian or flavored with a small amount of meat because animals were mostly raised to sell and trade in order to sustain its citizens' needs. One of the regional variations of polenta forgoes the normal corn for potatoes and wheat, topped with a tomato sauce named P'lenta d'iragn in dialect. A more tradi-tional corn polenta, Polenta Crostini, can also be found. Popular Taccozze con Ceci com-bines short, wide ruffled-edge pasta with chickpeas. Look for Scamorza Molisiana made from the highly prized Bruna cows' milk, and the very unusual springtime cheese called Treccia or braid. It looks like a braided scarf and is often worn around a shepherd's neck to share with friends on the feast day of the Madonna dell'Incoronata.

CampaniaCampania is home to many iconic Italian ingredients, most notably tomato sauce, moz-zarella cheese, pizza, and macaroni pasta. The Campani are sometimes affectionately referred to as the "macaroni eaters," as their love of tubular pasta and spaghetti is legend-ary. The classic Margherita Pizza is a hand-shaped yeasted wheat dough topped with tomato sauce (made only with San Marzano tomatoes), water buffalo mozzarella cheese, and finished with either basil or oregano. When it was served in the late 1800s to Queen Margherita Savoy, she was so taken with it that they began to call the already popular pizza by her name.

The ever-popular Caprese salad, named for the island of Capri, pairs water buffalo mozza-rella with tomatoes and fresh basil. Provolone and Casoperuto cheeses are worth seeking out. Octopus stewed in sealed clay pots or eels that have been marinated in vinegar and onions are fish dishes reserved for special occasions like Christmas. Easter brings out specialties like egg and spinach Torta Pas-qualina and Casatiello, a bread wreath filled with salami and provolone cheese and adorned with eggs. The list of sweets can be deliciously long, including fried dough balls drenched in honey and lemon zest called Struffoli, and Baba al Rhum, sometimes called walking sticks, which are small hand-held cakes to eat on the run. Springtime also brings Pastiera, a ricotta- and cooked wheat-filled tart, or cream-filled Zeppole for Father's Day, known here as St Joseph's Day. In Sorrento, along the Amalfi coast, the refreshing and bracing Limoncello liqueur was invented. Wines have long been pro-duced in Campagnia dating back to the 13th century. The most well known wine is the Lac-rima Christi, "Tears of Christ." White wines of note are Taurasi, Fiano d Avellino and Greco di Tufo; the king of red here is Aglianico.

PugliaUnlike most of the other southern regions that are hilly or mountainous, Puglia is a fertile flat plain cultivating the all-important durum wheat, crucial in the making of pasta

and bread. Puglia grows many grains, beans and vegetables, as well as producing the larg-est amount of olive oil in all of Italy. Pugliese olive oil is prized for its distinctive peppery flavor. Orecchiette, or "little ears" pasta, is often paired with spicy broccoli rabe. Another handmade pasta, Troccoli, is delicious with tomatoes and arugula. Puréed fava beans with broccoli rabe is a classic Pugliese dish. Canestrato Pugliese is a firm sheep cheese, aged in caves and mainly used for grating over dishes like pasta or bruschette. Burrata, a cow's cheese whose outer layer is very simi-lar to mozzarella, has a soft, creamy cheese filling -- indulgent as a salad and excellent with pasta. Also worth noting are Zampitti sausages and Tarantello, a cured and spiced tuna from Taranto. One of the most famous breads in Italy is the chewy rustic loaves of Altamura. Friselle bread disks are unusual as they look like rough, twice-baked giant bagel halves. They are soaked in water and topped like normal bruschette. Raw sea urchins are a unique specialty of Puglia. Not to be missed are the Ricotta fritters and Cartellate, a rose-shaped pastry, that is deep fried and dipped in vin cotto or a fig reduction. Notable wines of this region are Nero di Troia and a personal favorite of mine, Primitivo.

Basilicata

ruggedly mountainous and remote regions of Italy, with the Lucani diet simple and predomi-nately pasta-based. They have a fondness for beans and legumes, locally grown along with durum wheat. Legumes are not only incorpo-rated into dishes, but also used as flour to make pasta. One ancient pasta mixture is called miskiglio, consisting of fava bean, chickpea, barley, oat, and wheat flours. Sometimes it is shaped into rascatielli, a larger, elongated brown orecchiette-type shape. Other pasta shapes include capuntini, minuich, and fusilli, just to name a few. The region's main meat is pork, and their hill-wan-dering pigs tend to be leaner and have a wilder taste than one might expect. One of the favorites and most well-known sausages is a spicy, long variety called Luganega or Lucanica, and another favorite salami is Pez-zente. Interesting cheeses to discover are Burrino, with its springy outer layer and inner layer of butter, and the fern-wrapped Cassied-du di Moliterno. The singular DOC red wine, Aglianico del Volture, is made from a grape that was introduced by the Greeks and plant-ed around the base of the volcanic Mont Volture, from whence it derives its name.

Basilicata was historically known as Lucania, and even now the people of this region are referred to as the Lucani. It is one of the more

CalabriaCalabria's cuisine is noted for the influence of many conquerors, as well as its physical fea-tures, such as being almost surrounded by two different seas. Fishing brings an abun-dance of shellfish, sardines, cod, and their

Toscana (Tuscany), we begin to find ourselves solidly in the central heart of Italy. The land-scape and cuisine begins to shift away from butter as a dominant ingredient. Olive oil plays more of a central role in the cuisine, often as a condiment or finishing touch to many dishes like tomato- and garlic-topped Bruschetta topped and Tuscan cannellini bean soup come to mind. Tuscans are some-times affectionately referred to as "bean eaters," as their love of beans is well known. Tuscany has so many different types of

mainstay, swordfish. The sun-drenched land produces an abundance of produce like arti-chokes, eggplant, tomatoes, and peppers (both sweet and spicy - most notably the fiery chili peppers that makes Calabrese salami so memorable). Calabria's salami picante is what most Americans know as pepperoni. Supressata or Soppressata is a delicious, spicy, dry salami, alongside Nduja, a spreada-ble spicy salami, delicious on bread with aged ripe cheese, or in pasta sauces. The coastal town of Tropea has become so famous for its red onions that Tropea has become synony-mous with all red onions. The most sought-af-ter citrus is Bergamot, a native Calabrese hybrid, that is used to give Earl Grey tea its distinctive aroma. Cacciocavallo Silano cheese is documented back to the Middle Ages and most of Calabria is designated as its territory of origin, although it is made throughout most of the southern regions. Other notable cheeses are the elusive Rasco, a delicacy that has all but disappeared, and Canestrato Crotonese, often eaten at Easter with fresh fava beans accompanied by Ciró, Meliisa or Val di Nero wine.

SicilyOf all of the Italian regions, Sicily has perhaps the most exotic and bold blend of culture and cuisine. All the regions have a mixture of influ-ences from occupying people, but I think Sicily is the profound. Its cuisine is firmly rooted in Italian yet has blended with

influences from the Greek, Spanish and Ara-bian to create what is uniquely Sicilian. Street foods are abundantly varied; one of the most iconic is Arancini, a deep fried rice ball with cheese, ham and peas inside. Panelle, a fried chickpea fritter, is another. Caponata is a sweet and savory eggplant dish that can be an antipasti, a side for fish, or a main course. Sicilians are passionate about eggplant and so the classic Parmigiana di melanzane or eggplant parmesan originated here and should not be missed. Meat dishes are varied and can feature many sweet elements like Petti d'anatra all'arancio Siciliano, duck served in blood orange sauce, or Scaloppine al Marsala, veal in Marsala wine. Fish is abun-dant and varied, with tuna and swordfish fea-turing in many dishes. Stuffed fried sardines are a standard menu item. Sicilian anchovies, fresh or salted, are regarded as simply the best. Spaghetti with Bottarga, a dried tuna roe that is grated over cooked pasta, is a spe-cialty. The classic Sicilian pasta Maccheroni con le Sarde is an interesting and unusual combination of sardines, anchovies, wild fennel fronds, onions, a pinch of saffron, raisins, and pine nuts. Il Timballo, made with long tubular pasta in a case of pasta sheets, is a dish similar to Il Timpano, whose roots are in Calabria and immortalized in the movie The Big Night, which, if you have never seen it, should be on your must-see list.

Trapani province, long famous for its sea salt production, is also fond of couscous. They host an annual festival celebrating this north African influenced specialty. Ragusano cheese is a traditional favorite, traded around the world for hundreds of years. Their ricotta cheese is highly regarded especially when used in one of the most well known desserts of Sicily, the Cannolo. The Sicilians have a big sweet tooth, specializing in everything almond, from cookies, pastries, and marzi-pan miniature fruits. Cassata siciliana is a classic dessert alongside fruit granite that are legendary. The chocolate from Modica is uniquely different and tempting. Marsala wine is the most famous of wines but used almost more for cooking; for drinking, consid-er reds Nero D'Avola, Etna Rosso, Cerasuolo di Vittoria, or for white, Bianco D'Alcamo.

SardiniaSardinia is the second largest Mediterranean island with a long history of habitation offer-ing up very unique history and cuisine. Its cuisine is not so much in the southern tradi-tion but more uniquely its own. Much of the cuisine features goats and sheep as the pre-ferred meat along with their milk for cheeses. They love to roast pig or wild boar and season it with the abundant myrtle, from which they also make a liqueur called Mirto. They make many varieties of Pecorino, a sheep cheese that ages welland is perfect for grating. Their Fiore Sardo is a sheep cheese produced in a

The “Certificate Master program in Southern Italian Cuisine ”offered by the Academia Italiana di Cucina Pandolfini is a pratical approach to learn Regional Southern Italian Cuisine. The Master expand and deep-ens the knowledge of Traditional Italian food and how it relates to regions and culture through a Gastronomical Trip of Southern Italy and the Mediterranean islands . This course is an intense culinary, geograph-ical, historical and cultural virtual journey discovering through its food the magnificent regional diversity of Southern Italy.

The featured regions for this Master are : Umbria, Marche, Abruzzi, Lazio, Basilicata, Molise, Campania, Puglia, Calabria, Sicilia, Sardegna . The Southern Italian cooking features the bright, lively Mediterranean taste. here you will find more Greek and Arabic influences. Freshness is para-mount to southern Italian Recipes. Peppers, eggplant and tomatoes form the basis for some of the region’s most-beloved dishes : Eggplant parmigiana, tangy marinara sauce , pizza.

For this specific Master Program a new printed Book/Manual has being Published and it will be Supplied to all the students. It is a true gastro-nomic lexicon , identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of the Academy experts.

mountain shepherd's hut, whose central open fire imparts its characteristic smoky flavor. Gioddu is an unusual soft cheese simi-lar to yogurt. Peretta is a cow's milk cheese used in stuffing ravioli, like Angiulottos, and also in a traditional fried dessert called Sebada. Another well known Sardinian ravioli is called Culurgiones, prominently featuring potato with pecorino and ricotta, but distinc-tive for its shape, which can vary between a pinched-together ridged top to a flatter braid-ed closing -- very pretty when made by experi-enced hands. An unusual pasta of Sardinia called Fregola is made with coarse durum semolina flour and rolled into small 2-3 mm balls that are then toasted in an oven. Anoth-er unusual specialty of Sardinia is its paper-thin crisp bread called Carasau. The shepherds' wives developed this flatbread to keep while they were away from home for long periods of time. The disks are briefly soaked in water and layered between tomato sauce and cheese for a very different type of lasa-gna. Of all the regions, Sardinia produces the least amount of wine, as they did not have the same tradition of wine found on the main-land. Viniculture was introduced recently as a business opportunity since the climate is con-ducive for producing quality wines like Ver-mentino di Gallura, Carignano del Sulcis, or Vernaccia di Oristano.

I hope you have enjoyed exploring Italy's regional cuisine as much as I have. Naturally, this guide only scratches the surface, but per-haps has whetted your appetite to do a bit of exploring when you eat at an Italian restau-rant and inspired you to try something new. Better yet, try and explore the place of origin and plan your next trip to Italy one region at a time.

Lazio is a largely flat region with rolling hills, whose history and cuisine is firmly tied to its most famous city, Rome. Lazio's culinary roots stretch back to ancient Rome and its gastronomic indulgences. This area is fond of its Pecorino sheep cheese. They make a divine crostata di ricotta, flavored with citrus and Marsala wine. An intriguing springtime Roman specialty is l'abacchio alla cacciatore, a spring lamb cooked in vinegar with sage, rosemary, garlic and anchovies. Romans are fond of Spaghetti, so do make a point to try some. Most recognizable is Spaghetti carbo-nara but seek out Cacio e Pepe, a cheesy, creamy pasta with lots of black pepper. Spa-ghetti all'amatriciana features a salt-cured pork jowl, guanciale, that elevates the sauce a step beyond pancetta. Another passion in

Note

Accommodations are on the villa pandolfini estate, we choose which properties are the most appropriate based on the group size and composition.

No non registered guests are permitted at any time in the accommodation.

Maid service once a week. Accommodations are to be kept tidy , damages will be paid for.

Attendence is required, late arrival to class is not permitted, use of cellular tel in class other than for photography purposes is not permitted.

Smoking during the course is not permitted nor leaving to make tel calls or texting etc. is not permitted

Program Costing Start Date Check InDate

Check OutDate

Certificate Master Programs inItalian Cuisine

€ 3500 Per Person Oct 1 Sep 30

Certificate Master Program in NorthernItalian Cuisine

€ 2200Per Person Oct 1 Sep 30

Certificate Master Program in SouthernItalian Cuisine

€ 2200Per Person Oct 15 Oct 14

Oct 27

Oct 14

Oct 27

Tourist Tax - € 10 per person to be paid

Accommodation - prices are based on double or tripple share rooms however you can pay for a private room with the supplement.

* Welcome dinner and breakfast, Embroidered chef jacket and a cooking manual of over 450 pages included in the cost

Room supplement – € 200 per week

4% taxes are added total

(+39) 3356898344 info@tuscany-cooking-class.com

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