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Apicius: Think Tuscany, Think Italy, Think Cooking School

Teaching Traditions. Eight New Perspectives on Italian Cuisine is a unique cookbook, not only because it reveals some of the cooking philosophies of eight of Florence's most inventive chefs, but also because it offers an overview of one of the premier culinary schools in Italy.

Whether you're dreaming of a culinary career or you just want to take summer cooking classes in Florence, consider Apicius. The bright and playful design of the school's website conveys the personality of this culinary school. Since Apicius considers Italian food inseparable from Italian culture, it offers classes in Italian garden design and Oliviculture (for those who want to grow olives!) as well as in baking, dessert styling, and Italian regional cuisines.

The Apicius Philosophy

Apicius, the Culinary Institute of Florence, makes its mission clear: "Through our programs in Culinary Arts, Wine Expertise, Baking and Pastry, along with Food Communications and Food Packaging and Design, we wish to spread our sense of taste, refinement, class, as well as our tradition and lore." To this end, director Gabriella Ganugi and a host of talented teachers offer students the opportunity to enroll in existing curricula or design individual programs of study.

Apicius the Basics

If you're already studying at an American culinary school, consider a semester, year, or summer abroad at Apicius. Semester courses run September through mid-December, and late January through mid-May. You'll learn from creative chefs with a powerful vision: "Cooking is an art, and our goal is to shape and model artists in Italian Food, Wine, Design, and Communications." Classes are taught in English or in Italian, so language is no barrier to sharing the joys of Tuscan food and culture.

Sources:

Apicius, The Culinary Institute of Florence
Teaching Traditions. Eight New Perspectives on Italian Cuisine. Apicius Culinary Institute.