The Winter School “Discovering Italian Gastronomy: product knowledge, food preparation and tasting” starts from the interaction between human beings and their food. There are two main focuses: food & beverages and people. On the product side, attention will be paid to raw materials and finished products, the effects of preparation methods, the Italian combination of food substances, and the combination of dishes and beverages. On the human side, participants will understand how Italian people perceive their food and beverages and how to treat the sensory systems involved in the tasting, and the appreciation of food and beverages.
In the Winter School, students will have the opportunity to look onsite at the flavor of food and beverages from a Mediterranean perspective, more specifically they will explore the Tuscan and Italian cuisine.
The course is focused on 3 different aspects: product knowledge, food preparation, and flavor and tasting. The program will be based on an interactive program of masterclasses, field visits to local food companies and cooperatives, and workgroups to explore key issues linked to Italian Gastronomy.
Gastronomy is the science of flavor and tasting and, with its simplicity, Italian cuisine has the power to perfectly take us to our destination, the place of origin of the product. Each of the twenty Italian regions has a distinctive set of flavors, products, ingredients, and recipes.
Starting from three different aspects - product knowledge, food preparation, and flavor and tasting - the Winter School aims to increase awareness and competencies about food issues, exploring and tasting Italian cuisine.
The course will provide students engaged with food studies an immersive experience on the Tuscan territory, which will gain participants a knowledge of Italian gastronomic values and cultural aspects.
Students will develop knowledge and insight in the interaction of humans and food and beverages, especially the sensory interaction, and will have the opportunity to learn different food preparation techniques and taste Italian flavors in order to discover what alchemy comes together to create Italian food.