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Jesi, the Marche

Slow Food’s Higher Institute of Gastronomy and School of Regional Cooking

The Slow Food organization runs the four-year-old Instituto Superiore di Gastronomia, which offers a comprehensive 10- week course. Each week is devoted to two different regions of Italy and features guest teachers and field trips to local sites, like wineries and a balsamic-vinegar factory. October 8–December 14, 2007; April 6–June 14, 2008. $17,370; italcook.it.

Rome, Lazio

Gambero Rosso’s Professione Cuoco

This three-month course is held at the five-year-old Città del Gusto (City of Taste) complex, created by influential Italian culinary organization Gambero Rosso. Classes are taught in Italian by Rome’s up-and-coming chefs, such as Fabio Baldassarre of L'Altro Mastai, and by artisans like the renowned pizza-maker Giuseppe Arletto. September 17–December 19, 2007; January 14–April 18, 2008; April 21–July 25, 2008. $9,155; 011-39-065-511-221 or gamberorosso.it

Parma, Emilia-Romagna

The Italian Culinary Academy

Last October, New York City’s Italian Culinary Academy, a sister school to the French Culinary Institute, launched a 29-week program designed by the school’s dean, Cesare Casella (chef-owner of Manhattan’s Maremma). Students divide their time between the Soho campus and the International School of Italian Cuisine in Parma. October 29, 2007–June 2, 2008, and January 8–August 15, 2008. $37,150; 888-FCI-CHEF or frenchculinary.com.

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