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The Courses offered by the Accademia Italiana di Cucina Pandolfini are a practical approach to learn Regional Italian Cuisine. The Master expands and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a virtual Gastronomical Trip.

These courses are an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversities. Italian cuisine is distinctly Regional: Many of the differences can be attributed to geography, from the Mountains that stretch across the north, snaking down the length of the country, to being a peninsula almost entirely surrounded by the sea, or completely so, as in the case of the island regions of Sicily and Sardinia. Then add in the thousands of years of invaders or the adoption of returning explorers' culinary discoveries and you've got an exotic blend of culture, tradition, and cuisine.

The dishes of each region have stories whose significance deserve a closer look. With our Masters, we will give you an overview of the two main geographical areas, which comprise the north and south Italy. The mountainous regions will feature hearty, meaty fare, while the sea encircles nearly the whole country, making fish dishes plentiful and well loved.

Both north and south love their pasta and each region has their favorite, although you'll find a southern meal isn't complete without a pasta course, whilst the north prefers to regularly mix it up with gnocchi, risotto, and polenta dishes.

Broadly speaking, you could say that the northern cuisine is more butter and dairy-based, with abundant use of rosemary and sage. Though the Alp and Dolomite mountain ranges delineate Italy's northern border today, historically, the borders in Europe have been quite fluid, with the culinary influence of the French and Hapsburg empire seeping over the borders to settle into Italy's present-day northern cuisine.

In the south, you will find more Greek and Arabic influences, with a cuisine featuring fragrant olive oils and many varieties of tomatoes both fresh and dried, spiked with hot peppers, and accentuated with basil and oregano. Sicilians add citrus, raisins, almonds and exotic spices that set their cuisine apart. The Spaniards' influence, most notably saffron, is found throughout the south and also in Milan and Sardinia where they once ruled.

In this full immersion Professional Course, you can spend your time at a real Tuscan Estate with a working vineyard and olive grove. You will learn about the delightful aspects of Italian regional cooking and culture from our expert chefs.
This course gives you a real taste of a country that loves its food with a passion. The beauty of Italy's food is in its gastronomic diversity where each region is loyal to its specialties, ingredients, and recipes. Discover how these magnificent regional classics change from the mountains to the coast, from north to south and the mainland to the islands. Fully embrace your own passion for Italian food and refine your culinary skills! You will discover how Piemonte boasts the highly prized Alba truffle, and how polenta and rice are staples and learn to create the unique experience of bagna caoda, and beef braised in Barolo.
Lombaria's pizzocheri dish, and Mantova's pumpkin filled tortellini, and the famous Amaretti di Saronno are some of the fares you can look forward to from this region. You will learn the Ligurian beloved pesto all Genovese, and then the art of making fresh egg pasta from Emilia and Romagna's tortellini, capellotti and the original lasagna.
In the Tuscan kitchen, you will enjoy the use of the world's finest extra virgin olive oil which is made here, hearty dishes such as ribollita, papa al pomodoro, and Florence's famous bistecca alla fiorentina, paired with the famous Chianti red. From Rome's spaghetti alla carbonara made with guanciale and abbacchio to the mountainous areas of Abruzzo and Molise where you will learn the use of fine lentils and saffron that grace many of their dishes.
Campania's dishes have been some of the world's more famous including eggplant parmigiana, pizza topped with the famous mozarella di bufala, their unmatched lemons used to make granite and lemoncello. Some of this region's peasant cooking, cucina povera is an imperative skill learned by creating wonderful dishes from whatever was available. The islands have much to offer with their seafood-rich coastlines and to end a perfect journey of mastering regional classics you will learn to make the perfect Sicilian cannoli. On this 150 hectare Estate, you will also be able to see where excellent quality extra virgin olive oil and the famous Chianti wine have been made for centuries. The forest of the Estate has wildlife such as Tuscan wild boar, pheasant squirrels, hare and much more that were once on the Tuscan tables.
To add to this fantastic Professional Course you will also enjoy wine tasting, Tuscan olive oil tasting and balsamic vinegar tasting during the monthly Professional Course with our chefs On one of the days you will venture into the bustling central food markets of Florence where the chef or our guide will enrich you with information and share with you an abundance of produce and how they have inspired many traditional dishes for countless generations. You will be treated to a tour of the magnificent 14th century Villa Pandolfini, the wine cellars, the Agriturismo’s lush olive groves and the impressive ballroom where once up a time Count’s and Countess’ alike would dance and socialize with the Florentine ‘elite’.
In your Professional Course, there are 20 Tuscan hands-on cooking classes of 5 hours which will take place in one of our two gorgeous professional kitchens. Each cooking lesson is expertly guided by our Italian chef and participants will assist in preparing a complete 5-course meal. This meal will be enjoyed with your classmates, chef, the Estate owners and your hosts around our lovely Tuscan table with wine. The chefs speak English and the classes are conducted in English.
The accommodations are included in the cost and are on the grounds of the agriturismo in a farmhouse in the villa pandolfini or nearby at a neighboring country villa. Both these lovely estates have a panoramic position, a swimming pool and other facilities on site. The professional course commences with a welcome dinner where you will be able to meet your fellow participants, the Agriturismo owners, your hosts and also become familiar with your accommodations and what is in store for the week. A complimentary breakfast basket stocked with cereal, fresh fruit, bread, milk, tea, coffee, juice, yogurt, biscuits, and eggs will also be provided for those staying on the property.
This professional course is also ideal for experiencing Tuscany and Florence. Be a local during your spare time after the classes taking pleasure in self-exploring the breathtaking Tuscan landscape or visit the charming towns and villages in nearby Fiesole, Lucca, Pisa, and Siena. For those interested in outdoor activities, you can enjoy horse riding or take an invigorating walk in the Estates private forest.
The majestic property of the celebrated tenor Enrico Caruso is located in this area with a delightful garden museum and a very good restaurant. The estate is also walking distance to the local town and village with pizzerias, trattorias, small shops, open-air markets, and public transport. For those of you who prefer to just relax on the estate, the pool invites you to unwind and absorb all the wonderful sights around you The historic Florence city center is only 11 kilometers away and easily reached on one of the two local trains.
At the end of the professional course, you will be given a Diploma along with an embroidered chef jacket and cooking manual of over 450 pages. A culinary course packed with cooking, savoring, learning, laughing and experiencing first-hand fun, stories, knowledge, techniques, the do's and dont's of Italian cooking and the personalities of these wonderful chefs. Optional elective activities and transportation not included in the program outline will cost extra.
The “Certificate Master program in Northern Italian Cuisine” offered by the Academia Italiana di Cucina Pandolfini is a practical approach to learn Regional Northern Italian Cuisine. The Master expands and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a Gastronomical Trip of Northern Italy from the Alps to Tuscany.
This course is an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversity of Northern Italy. The featured regions for this Master are Val d'Aosta, Piemonte, Lombardia, Veneto, Friuli Venezia Giulia, Trentino Alto Adige, Emilia Romagna, Liguria, Toscana. We will teach you how to cook traditional recipes providing an in-depth analysis, technique, chemistry, and science behind scenes For this specific Master Program a new printed Book/Manual has been Published and it will be Supplied to all the students. The manual offers more than three hundred recipes divided into twenty regions of Italy from the Alps to Sicily. It is also a true gastronomic lexicon, identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of the Academy experts.

The “Certificate Master program in Southern Italian Cuisine ”offered by the Academia Italiana di Cucina Pandolfini is a practical approach to learn Regional Southern Italian Cuisine. The Master expands and deepens the knowledge of Traditional Italian food and how it relates to regions and culture through a Gastronomical Trip of Southern Italy and the Mediterranean islands. This course is an intense culinary, geographical, historical and cultural virtual journey discovering through its food the magnificent regional diversity of Southern Italy.
The featured regions for this Master are Umbria, Marche, Abruzzi, Lazio, Basilicata, Molise, Campania, Puglia, Calabria, Sicilia, Sardegna. The Southern Italian cooking features the bright, lively Mediterranean taste. Here you will find more Greek and Arabic influences. Freshness is paramount to southern Italian Recipes. Peppers, eggplant, and tomatoes form the basis for some of the region’s most-beloved dishes: Eggplant parmigiana, tangy marinara sauce, pizza.
For this specific Master Program, a new printed Book/Manual has been Published and it will be Supplied to all the students. It is a true gastronomic lexicon, identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of the Academy experts.

Program Costing Start Date Check-in Date Check-out Date
Certificate Master Programs in Italian Cuisine € 3500 Per Person Oct 1 Sep 30 Oct 27
Certificate Master Program in Northern Italian Cuisine € 2200 Per Person Oct 1 Sep 30 Oct 14
Certificate Master Program in Southern Italian Cuisin € 2200 Per Person Oct 15 Oct 14 Oct 27

* Welcome dinner and breakfast, Embroidered chef jacket and a cooking manual of over 450 pages included in the cost

  • Tourist Tax - € 10 per person to be paid
  • Accommodation - prices are based on double or triple share rooms however you can pay for a private room with the supplement.
  • Room supplement – € 200 per week
  • 4% taxes are added a total

Note

  • Accommodations are on the villa pandolfini estate, we choose which properties are the most appropriate based on the group size and composition.
  • No non-registered guests are permitted at any time in the accommodation.
  • Maid service once a week. Accommodations are to be kept tidy, damages will be paid for.
  • Attendance is required, a late arrival to class is not permitted, use of cellular tel in class other than for photography purposes is not permitted.
  • Smoking during the course is not permitted nor leaving to make tel calls or texting etc. is not permitted
Program taught in:
  • English
Last updated November 2, 2018
This course is Campus based
Start Date
Duration
15 - 30 days
Full-time
Price
2,200 EUR
per person, for the Certificate in Master Program in Southern Italian Cuisine
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