I Level | Italian Cooking


 18-hours Course, with weekly lessons of 3 hours each, all in the laboratory.328158


The participants will learn:

Basic processing of raw materials needed to complete preparation of the dishes

Preparation and presentation of meat dishes: roasts, braised meats and carpaccio

Sizing and cuttings of meat

cooking techniques: with wine, oven, grilled, raw

Various combinations of meat with hot and cold side dishes

Preparation of fish dishes: carpaccio, shellfish

Combination with various side dishes, hot and cold

cooking methods: baked and steamed; with salt


The courses are structured into levels based upon ability and knowledge as required by the European Regulation (EQF levels).

A recognized diploma is awarded by the training agency accredited by the Tuscany Region.


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