Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Cooking Classes at Villa Pieve

Students and faculty participated in twelve cooking demonstrations with an Italian chef
and learned to prepare dishes from classic Umbrian and Italian cuisine. In addition to learning Italian language skills related to food and nutrition, they also discovered traditions handed down from generation to generation, had the opportunity to ask questions about Italian cuisine and specific regional ingredients, and experienced hands-on participation in the preparation of the food. They also learned new things about their preconceived beliefs with Italian cooking — meatballs are never served with spaghetti, onion and garlic are rarely used together, cheese is never used with any dish that includes seafood, and pizza is always simple and elegant with only two or three extremely fresh and delectable ingredients.


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Day One
​Gnocchi al Ragu



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Day Two
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Frittata di Zucchine
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Day Three
​Tagliatelle Zucchine e Gamberi

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Day Four
Pollo alla Diavola
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Day Five
Pasta Alla Norma, Parmigiana di Melanzane e Verza Stufato di Cavolo
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Day Six
Polpette e Carciofi
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Day Seven
​Scaloppina e Contorno Funghi e Ratatouille
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Day Eight
Pollo e Fagioli Verdi
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Day Nine
Pizza


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Day Ten
Acciughe
 


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Day Eleven
Lasagne


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Day Twelve
Pomodori Ripieni con Risotto



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  • Home
  • Blog
  • Authors
  • Mapping
  • Gallery
  • Cooking Classes
  • Recipes
  • Book
  • Contact