cod. NART602
Mediterranean Diet and Italian cuisine
Italian cooking reflects the different aspects of the Italian culture. This course aims to explore the main features of Italian cuisine. Students will be introduced to regional culinary traditions with a particular focus on typical food of the Southern Italy. The course includes theoretical lessons about the historical origins of Italian cuisine and its deep connection with the culture and traditions. The Mediterranean Diet and its application will be analyzed during the course with a final visit to the famous Museum of Mediterranean Diet in Pioppi ( Cilento ). Pioppi, a little seaside Italian town south of Salerno, is considered the home of the Mediterranean Diet.
During the practical lessons students will learn recipe preparation and cooking techniques and they will be involved in the preparation of different dishes, from the homemade pasta to the traditional pizza. Guided tours with final tasting to pasta factory, oil mill, “mozzarella” factory and vineyard are part of this course.
Course schedule
Contact hours: 40 lessons
Guided Excursions /Self Study: 15 hours
3 full day excursions (Pioppi Mediterrenean Diet Museum, Buffalo Mozzarella factory, anchovy ‘colatura’ factory on the Amalfi Coast).
Credits: 3 credits
Learning outcomes:
At the completion of this course, participants will:
- Know about the different regional culinary traditions
- Know about the features of the Mediterranean diet
- Know how to cook typical Italian courses
- Understand Italian culture and traditions
For more details and for the course syllabus, please contact our Academic Advisors: studyabroad@accademia-italiana.it
Transfer credits
Students can apply through their home institution’s study abroad office or through our affiliate institution.
We advise students to visit their home institution’s study abroad office to determine the preferred method of enrollment and the requirements. For more details please visit our webpage: Credit Transfer