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The
course consists of 4 lessons in a Standard Language Course plus
2 private tutorials on the language of wine and food, each day.
This
theory course is dedicated to those who are interested in the language
of food and wine as a hobby or for professional reasons. The program
focuses on the language of these two important sectors of the Italian
economy, aiming at providing students with the basic vocabulary
and technical expressions that are most often used. The course analyzes
the main recipes of nationwide and regional Italian cooking, describes
the typical products and most often used preparations, reviews the
most important old and modern cookbooks, such as that of Artusi
and "Il talismano della felicit�", and provides a short
history of Italian cuisine. In the area of wine, a region-by-region
review is given of the most important wines with a focus on different
technologies. After identifying the basic technical vocabulary and
expressions, the student is helped to assimilate them through targeted
exercises and discussions. On the request of the student, guided
visits can be arranged to markets, inns, restaurants and food producers.
The course can be combined with practical courses of cooking and
wine tasting that are organized by the school.
As
in all thematic courses, this one aims not only at providing knowledge
of food and wine, but also at improving the student's general knowledge
of the Italian language on the basis of the didactic principle that
the things that interest us are much more easily assimilated.
Topics
that may be discussed during the course:
Food:
sauces,
appetizers, between courses, fried foods, soups, minestrone, fish
soup, pastas, rice, gnocchi, polenta, pizza, preparing eggs, fish,
meat, vegetables, desserts
Wine:
characteristics
of Italian wines, classifications, wine laws, reading labels, the
main kinds of grapes, areas of wine production, technology, wines
region-by-region, the market for wines
Since
the material is extremely broad and cannot be covered in a thorough
manner in the few available lessons, students may begin the course
by planning with the instructor a program with a narrower focus
on the basis of their needs, with a concentration on only several
topics. In particular, if a student needs to increase his expertise
in a specific area for professional reasons, we recommend that he
inform us before arriving in order to give the instructor sufficient
time to prepare a specific program with selected texts. For example,
if a student runs a restaurant, the course may focus on different
types of menus and of the market for certain products and of the
shaping of the Italian market as per the tastes of the consumers.
If the student is a cook, the course may examine the main recipes
in Italian cooking in their regional variations and the use of ingredients.
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