Nutrition, Culinary Arts and Culture

Every region of Italy—from Piedmont to Apuglia—has its own cultural identity, each boasting its own gastronomic delicacies. At LdM, students are encouraged to develop their own Italian culinary art skills through the celebration of traditional and innovative cooking techniques, while exploring the vital historical, social, cultural and religious role of Italian and Mediterranean foods and wine.

Learn how to make a traditional meal, using the tools and tricks of the trade: culinary skills development, meal planning, meat and vegetable cutting, knife skills, Italian baking and pastry-making, fine patisserie, potage, soups and creams, fresh pasta and sauces, wine tasting and appreciation, correct cooking methods and food preservation.

Some of these courses may lead to a CULINARY ART CERTIFICATE:
Art of Cooking: Italian Gastronomy
– Art of Cooking: Balance in Nutrition

Courses currently available:

The Food of Italy
Wine and Culture I: Wines of Italy
Wine and Culture II: Wines of Tuscany
Food and Culture
Celebrating Italian Style: Food and Culture in Contemporary Italy
Herbs and Spices in Mediterranean Cuisine
Current Trends in Italian Cuisine
Mediterranean and Middle Eastern Cuisines
Topics in Nutrition: Italian Style Cooking
Fundamentals of Food Design, Styling and Photography
Italian Food and Culture: Pairing Food & Wine
The Science of Food, Health and Wellbeing
Italian Cuisine: History and Practice
Wine Business and Marketing
Italian Food for Festivals and Festivities
Jewish-Italian Cooking Traditions
Co(ok)quinarius: Ancient Sources of Italian Cuisine
Sustainable Food
Food and Wine Product Retailing Internship
Vegetarian Cuisine in Italy