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.
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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