This dynamic hands-on program begins with an extended tasting of the raw ingredients needed to make the perfect pizza, focaccia, and specialty bread in the Italian tradition. The science of making natural yeast, sourdough, and their eventual fermentation requirements are all covered in detail. Whether hearth-baked or conventionally made, Pizza continues to command the western world’s largest share of all sectors of Food and Beverage. Although many countries have different ways to make these classic foods, it is important to note that they are genuinely Italian and there is no better place in the world to master the art than in Italy.

Whether you are a professional chef or a serious home gourmet, no other one-week course in the world will give you more knowledge and Italian regional cooking experience than the Foundation of Italian Cuisine. Several areas of the menu are prepared and presented including perfect base sauces, pasta, vegetarian and Mediterranean cuisine. Special emphasis is placed on baking, integrating specialty bread, hearth bread, pizza, focaccia, and desserts into the chef’s repertoire. Working alongside master chefs you will discover how to recreate the authentic vibrant flavors that have made Italy the food capital of the world. As always, this program is all-inclusive from the time of arrival at the airport until departure. Accommodations, ground transfers, all meals and cultural travel are all included.