Time period: based on availability
Duration: up to 2 weeks
Ideal candidate: students with a general foundation of culinary techniques and an interest in Culinary or Pastry Arts
Minimum class size: 12
Maximum capacity: 17
This course invites you into the Italian kitchen, interpreted by chefs, farmers, and experts from the Langhe, UNESCO protected territory. The core of the program focuses on biodiversity of Italian grain, typical products used for Italian desserts, and the modern approach to some of Italy's most-loved products/foods like pizza, focaccia, chocolate, coffee, and many more.
Time period: based on availability
Duration: up to 2 weeks
Ideal candidate: students with a general foundation of culinary techniques and an interest in Culinary or Pastry Arts
Minimum class size: 12
Maximum capacity: 17
This course invites you into the Italian kitchen, interpreted by chefs, farmers, and experts from the Langhe, UNESCO protected territory. The core of the program focuses on biodiversity of Italian grain, typical products used for Italian desserts, and the modern approach to some of Italy's most-loved products/foods like pizza, focaccia, chocolate, coffee, and many more.
Date: May 26 - June 6, 2025
Duration: 2 weeks
Ideal candidate: students with an intermediate background in the Culinary Arts
Minimum class size: 12
Maximum capacity: 17
The foundation of this course is based on the biodiversity of Italian farming, typical recipes of Piedmont, cooking methods, and the important role local culture plays in the Italian kitchen. Some of the themes focus on Piedmontese Fassona (local veal),100% Raw Goat Milk Robiola cheese, and others.
Date: May 26 - June 6, 2025
Duration: 2 weeks
Ideal candidate: students with an intermediate background in the Culinary Arts
Minimum class size: 12
Maximum capacity: 17
The foundation of this course is based on the biodiversity of Italian farming, typical recipes of Piedmont, cooking methods, and the important role local culture plays in the Italian kitchen. Some of the themes focus on Piedmontese Fassona (local veal),100% Raw Goat Milk Robiola cheese, and others.
Date: based on availability
Duration: 11 ½ weeks
Ideal candidate: Current culinary students or alumni with a general foundation of culinary techniques
Visa is required.
Minimum class size: 6
Maximum capacity: 17
This intensive course on Langhe & Roero gastronomy aims at providing the why behind Italian culinary traditions and techniques. The link between climate, land, agriculture, and cultural habits is key in identifying the heart of Italian cuisine.
This course is designed for international students looking to deepen their knowledge of a historically renowned enogastronomic culture through first-hand experience guided by theory and immersion.
Students will be able to recognize specific dishes of the area and the value they create.
Date: based on availability
Duration: 11 ½ weeks
Ideal candidate: Current culinary students or alumni with a general foundation of culinary techniques
Visa is required.
Minimum class size: 6
Maximum capacity: 17
This intensive course on Langhe & Roero gastronomy aims at providing the why behind Italian culinary traditions and techniques. The link between climate, land, agriculture, and cultural habits is key in identifying the heart of Italian cuisine.
This course is designed for international students looking to deepen their knowledge of a historically renowned enogastronomic culture through first-hand experience guided by theory and immersion.
Students will be able to recognize specific dishes of the area and the value they create.
Date: upon special request
Duration: up to 1 week
Ideal candidate: Chef instructors and industry professionals
Minimum class size: 12
Maximum capacity: 17
These are a few of the principal themes that will be guided by a network of local experts and acclaimed chefs of the territory:
Seasonality and the biodiversity of local products and ingredients
Butchery and the fascinating diversity of local dishes centered around the local cow breed Fassona Piedmontese
Agriculture and the role of ancient grains
Identity of the territory and the Tartufo Bianco d’Alba
Date: upon special request
Duration: up to 1 week
Ideal candidate: Chef instructors and industry professionals
Minimum class size: 12
Maximum capacity: 17
These are a few of the principal themes that will be guided by a network of local experts and acclaimed chefs of the territory:
Seasonality and the biodiversity of local products and ingredients
Butchery and the fascinating diversity of local dishes centered around the local cow breed Fassona Piedmontese
Agriculture and the role of ancient grains
Identity of the territory and the Tartufo Bianco d’Alba
Date: March 2025
Duration: up to 1 week
Ideal candidate: Educators and trainers within the hospitality and teaching sectors.
Minimum class size: 12
Maximum capacity: 17
This course invites you to discover Piedmontese cuisine from the UNESCO-protected territory of the Langhe. The focus is on discovering traditional recipes through innovative techniques with the guidance of locally acclaimed chefs.
Date: March 2025
Duration: up to 1 week
Ideal candidate: Educators and trainers within the hospitality and teaching sectors.
Minimum class size: 12
Maximum capacity: 17
This course invites you to discover Piedmontese cuisine from the UNESCO-protected territory of the Langhe. The focus is on discovering traditional recipes through innovative techniques with the guidance of locally acclaimed chefs.
Julianne Clark
j.clark@partner.aproformazione.it
Tel. +39 0173 2849 22
