Discovering Flavours… Aromatic herbs and extra virgin olive oil
Aromatic Herbs and Extravirgin Olive Oil: raw, fresh or cooked, they are always delicious!
Autumn Food Experience in Italy
English course in Italy. Irvea Food Experience
Professional EVOO Sommelier: course confirmed – Subscrption still open
COURSE CONFIRMED
SUBSCRIPTION STILL OPEN
Immerse yourself in the flavours, scents and beauty the magnificent Val d’Orcia in the heart of Tuscany
A 5 day professional training course to study and improve your knowledge and appreciation of olive oil, gastronomy and wine, with degustations and cooking demonstrations, these are the ingredients of our comprehensive course for the aspiring Olive Oil Sommelier.
WHEN & WHERE: Monday 13 October - Friday 17 October 2014 From 9am – 2pm in the classroom at: CASANOVA WELLNESS CENTER, San Quirico D’Orcia (Siena)
KING PORK..…from farm to fork
A week dedicated to discovering the secrets of rearing, butchering and artisan curing of meats, that has made the Italian Salumi tradition a success.
Learn how to make Italian cured pork meats known as Salumismallgoods or charcuterie and include delicacies such as:
Prosciutto, Speck, Culatello, Salame, Salsiccia, Cotechino, Porchetta…
…all a gastronomic success story.
Porky & Friends Italian Artisan Charcuterie & Food Experience
KING PORK…from farm to fork Where: Learning Center IRVEA – Bagno di Reggio Emilia –Via Lasagni 29 – ITALY When: 29th-30th September, 1st-2nd-3rd October 2014... Read More
Olive Oil Sommeliers & Food Lovers
After the success of ARMONIA in the Kitchen, Olive Oil Academy presents a professional course for Olive Oil Sommelier & Food Lovers
A top-level qualification course designed for those who wish to become not only olive oil tasters who concentrate their abilities on the classification of the product, but true experts in the selection and multiple use of olive oil
THE QUALITY OF RICE
In various parts of the world, the quality of rice is defined by the variety which is grown locally and the influence it has on national cuisine
HOW TO CHOOSE RICE
On the threshold of the Third Millennium, rice remains the staple food of the greater part of the world’s population and the source of 20% of the world’s nutritional supply.
RICE “ALL’ONDA”
The versatility of rice, certainly one of the world’s most well-known cereals, makes it suitable for many uses, regarding combination with other ingredients and also cooking methods.
RICE
Rice is a gramineous plant belonging to the Oryza genus originally coming from South-East Asia where it still forms the basis of human diet. Rice is grown over roughly 140,000 hectares in Italy, and after Spain, is European’s biggest producer