Italian Gastronomy 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.

Students at LdM develop vital skills such as meal planning, food preparation, food preservation and safety in the professional field. Specialized cooking methods and techniques will be taught, resulting in a deeper understanding of nutrition and food within a historical, economic and sociological context, identifying food trends through critical analysis

Courses currently available:

Italian Regional Food in Cultural Perspective

Cooking in Context: Traditions of Tuscania

Wine and Culture I: Wines of Italy

Mediterranean Cuisine

Current Trends in Italian Cuisine

Etruscan Cuisine

Italian Food and Culture: Pairing Food & Wine

Wine Business

Sustainable Food