Mediterranean Culinary School

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TUSCANIA . ITALY

Mediterranean

Culinary School

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Where History,

Tradition and Beaut

y Meet.

For more information visit

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ducation goes deeper than merely providing know-ledge; it speaks to our imagination and propels us on journeys of exploration. Similarly, Wine Spectator is more than a magazine reporting a story.

We are committed to fostering the passion that inspires and energizes the wine and food community.

Wine Spectator School is our most recent effort to help people understand and appreciate wine.

It is with great pleasure that we are working with the renowned school of Lorenzo de’ Medici for Wine Spectator School.

We look forward to seeing you in class. And we promise that the homework will be fun.

Gloria Maroti Frazee Wine Spectator School

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ur missionis to protect, develop and promote the art of Italian gastronomy and food culture around the world. Our goal is to develop the Italian culinary art by celebrating traditions and cooking innovation, but mostly promoting the knowledge and the enjoyment of Italian regional cuisines. There’s too much confusion, nowadays, around Italian cuisine all over the world, too many mixed items dishes are served in Italian restaurant abroad. We just want to regain the genuine consciousness of what really is Italian Cuisine, therefore, our first purpose, is to give our students the instruments to learn Italian food cul-ture and cooking techniques.

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ur location is an elegant and fortified building of extraordinary beauty, situated in the old town centre of Tuscania, near the medieval walls. It has strategic posi-tion , being just inside one of the main gates of the ancient town. The storey building opens onto an exquisite internal courtyard with an adjacent lounge/meeting area.

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ur courses, as you will discover, incorporates many of the essential cooking skills needed to became a good chef, food and wine expertise. Here some of ours topics: culinary skill development, meal planning, basic meat and vegetable cutting and relatives knife skills, Italian baking and pastry, fine patisserie, potage, soups and creams, fresh pasta and sauces workshop, wine tasting and appreciating, correct execution of classic recipes and food preservation; even food cost estimation and restaurant opportunities. You’ll learn everything in the same kitchens and with the same distinguished chefs, food and wine expertise as the career students in our Professional Study Certificates for Italian Culinary Arts.

The Lorenzo de M

edici Institute

is glad to welcome

you to its brand ne

w

Mediterranean Cu

linary School

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ur fields of study, in Tuscania, include a depth analy-sis on the different traditions of the countries of the Mediterranean Basin.

The Lorenzo de’ Medici style of culinary arts follows a sim-ple guideline: preparations that are easily released yet ela-borate enough to obtain several styles of cooking and a full immersion in the discovering of new culinary techniques. The courses offered by the LdM Mediterranean Culinary School are divided into themes that are different enough to satisfy every desire, maintaining current culinary standards as well as anticipating new trends in the marketplace. Each of the courses is realised with the aim to make the students capable to grow personally and professionally. These lessons are a cuisine full-immersion whereby the entire classes are spent in close contact with the teacher allowing the student to benefit from their expertise while also learning the secrets that make the dish special.

FACILITIES

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he newly constructed cooking facilities at the LdM Tuscania location have been designed with the culinary traditions of Italy in mind. The lab has ample teaching space and includes gas and electric ranges, ovens, grills, and convection ovens for pastry production. Students will learn from some of the best chefs and wine connoisseurs of the region. Our courses promote local agriculture and gastronomic traditions.

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OUR CHEFS

Niko Cristian Sinisgalli

At only 27 years of age, he is already considered one of the youngest and most promising up and coming Chefs. Niko Cristian Sinisgalli, studied at the school of Don Alfonso in which he has worked as well for many years. Today he is the chef Manager of the chain of restaurants AGORA’ that he has recently opened at the Palazzo Gaddi of Florence. His is a passion since childhood years. Fascinated by his grandmothers cooking, from where he learned the major part of his traditional cooking (homemade pasta, salami, sauces, ragu, marinated vegetables, etc...). In all of his dis-hes, these family secrets are present in a very creative way. Almost every day, along with his father, he was at the meat, fish and vegetable markets learning how to buy, the quantity and the quality and so many other little secrets taught to him by his father.

Then came his bag encounter with Don Alfonso. There his culinary skills became an expression and a language.

Pietro Paolo Raspini

Pietro Raspini, a Tuscania native, received a professional diploma from La Scuola Alberghiera of Viterbo. He has added extensive experience to his formal training by working in some of Italy’s best grand hotels and restaurants in both Europe and South America. Mr. Raspini opened his first restaurant at the age of 23. The restaurant “La Palombella” is located in Tuscania, and is mentioned in several guides of the region. His career very quickly came to represent the start of a new method of restaurant creation in the region - one that focuses on dishes consciously created by utilizing the simplest and freshest local ingredients. His cooking methods amplify and give culinary value to the more nutritional aspects of the different elemental ingredients.

LdM MCS is proud

to have

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SCHOOL OF CULINARY ARTS - DEPARTMENTS AND COURSES

BAKING AND PASTRY

•Pizzas, Focacce and Savoury Tarts

•The Art of Italian Patisserie

•Baked Pastries in Italian Tradition: Cookies and Cakes

•Appetizers, “Tapas” and Finger Foods.

ITALIAN CULINARY ARTS

•Basic Italian Cooking

•The Foods of Italy (I)

•Nutritional Cooking Italian Style

•Fresh Pasta and Sauces (I)

•Current Trends in Italian Cuisine (I)

•Seasonal Italian Cooking

•Italian Wine and Food Pairing

•Fish, Shellfish and Crustaceous

•The Use of Virgin Olive Oil in Italian Cuisine

•History of Italian Cuisine

•Italian Cuisines and the Wines of Central Italy

•Pairing Food of Tuscany and Lazio with best Italian Wines

•Fresh Pasta and Sauces (II)

•Current Trends in Italian Cuisine (II)

•The Foods of Italy (II)

MEDITERRANEAN CULINARY ARTS

•Mediterranean Cuisine (I)

•Mediterranean Olive Oil, Herbs and Spices

•Vegetarian Cuisine of Mediterranean Countries

•Mediterranean Desserts

•Fish and Shellfish from the Mediterranean Sea

•Etruscan Cuisine

•Bread Making in the Mediterranean Tradition

•Cooking Grains in Mediterranean Style

•A Guide to the Mediterranean Diet

•Mediterranean Food Production

•Mediterranean Cuisine (II)

WINE APPRECIATION

•The Wines of Italy

•Intro to Wines From Central Italy

•Knowing and Understanding the Greatest Tuscan Wines

•Mediterranean Wines (I)

•The Wines from the World

•Intro to Kosher Wines From The World

•Mediterranean Wines (II)

45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs BAP 230 T BAP 240 T BAP 245 T BAP 250 T ICA 190 T ICA 200 T ICA 205 T ICA 210 T ICA 220 T ICA 225 T ICA 230 T ICA 235 T ICA 240 T ICA 245 T ICA 250 T ICA 255 T ICA 260 T ICA 265 T ICA 270 T MCA 200 T MCA 205 T MCA 215 T MCA 220 T MCA 225 T MCA 230 T MCA 235 T MCA 240 T MCA 245 T MCA 250 T MCA 255 T WAP 230 T WAP 235 T WAP 240 T WAP 250 T WAP 255 T WAP 260 T WAP 270 T

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PROGRAMS & COURSES OPTIONS

PROFESSIONAL STUDY CERTIFICATE IN ITALIAN CULINARY ARTS Year-long Study

The Professional Study Certificate (PSC) Program in Italian Culinary Arts is spread through out a 10 month period of study. The classroom participation required from the student averages at 15 hrs per week, for about 40 weeks. Attendance for these, and all Lorenzo de’ Medici courses, is mandatory.

This very intensive program is designed for students with particular interest in Culinary Arts. It is a highly specialized year-long program, created for students who want to gain the specialized experience and training needed to enter the cooking profession. Students from any age are encouraged to apply, and the semester course structure allows students to follow the program in way that leads them through the various culinary steps, pro-fessional techniques, and practices, in a comprehensive sequence. This PSC program will help students to recognise the quality and origins of ingredients as well as to develop the ability to create and reinterpret traditional Italian recipes in a innovative way. Upon completion of the program, student will receive a certificate in Italian Culinary Arts. A course of Italian language, chosen from the wide range of LDM Italian language courses, is required for participation in this program. Italian language classes are offered in 7 levels: from beginners to advanced.

Fall Semester I

Spring Semester II

•Fish, Shellfish and Crustaceous

•History of Italian Cuisine

•Fresh Pasta and Sauces (II)

•Current Trends in Italian Cuisine (II)

•The Foods of Italy (II)

45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs ICA 200 T ICA 210 T ICA 220 T ICA 230 T MCA 235 T ICA 235 T ICA 245 T ICA 260 T ICA 265 T ICA 270 T

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Summer Session

•Pizzas, Focacce and Savoury Tarts

•Baked Pastries in Italian Tradition: Cookies and Cakes

•Appetizers, “Tapas” and Finger Foods

After the completion of The Professional Study Certificate Program in Italian Culinary Art, students may wish to extend their experience with a semester/ internship session in a local restaurant or Culinary Academy under LDM Culinary School License. This extension of study is on a request basis only. Please indicate an interest in the semester/ internship session at time of application.

45 hrs 45 hrs 45 hrs 45 hrs 45 hrs MCA 215 T ICA 225 T BAP 230 T BAP 245 T BAP 250 T

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STUDY CERTIFICATE IN MEDITERRANEAN CUISINE AND FOOD CULTURE Semester OR One-year long

(Note: to be taken in the Fall OR Spring for the semester program, Fall & Spring for the year program.)

The Study Certificate (SC) Program in Mediterranean Cuisine and Food Culture can be chosen as one semester or a year-long program of study. This course has been specifically created for students with no advanced knowledge of cooking or of particular cooking/culinary skills. It has been designed to give students the opportunity to gain specialized hands-on experience and basic, practical culinary techniques in Mediterranean Cuisine.

The Semester SC program covers 5 months of study. Students are required to participate in lessons for 15 hrs per weeks, for a total of 15 weeks. The Year-long SC program covers 10 months of study, with lessons of 15 hrs per week totalling about 30 weeks. Attendance of scheduled lessons is mandatory.

A course of Italian language, chosen from the wide range of LDM Italian language cour-ses, is required for participation in this program. Italian language classes are offered in 7 levels: from beginners to advanced.

Fall Semester I

•Mediterranean Cuisine (I)

•Vegetarian Cuisines of the Mediterranean Countries

•Mediterranean Desserts

•Mediterranean Wines (I)

Spring Semester II

•Fish and Shellfish from the Mediterranean Sea

•Cooking Grains in Mediterranean Style

•Mediterranean Cuisines

•Mediterranean Wines (II)

45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs MCA 200 T MCA 210 T MCA 215 T MCA 220 T WAP 250 T MCA 225 T MCA 235 T MCA 240 T MCA 255 T WAP 270 T

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ITALIAN CUISINE AND WINE TASTING AND APPRECIATING Summer Session / Inter-session / Monthly program

The Lorenzo de’ Medici Tuscania school of Culinary Arts offers different types of Summer Sessions programs from late May to late June, and from late June to late July.

These program of courses are also offered during the August or January Inter-session periods. Monthly programs of personalized courses, for group or individual students, are offered throughout the year. Please contact us in advance to arrange a personalized program.

These dynamic courses on Italian Cuisine or Wine Tasting and Appreciation are offered at any level, and are focused on the practical education of authentic and traditional cooking skills in the Italian tradition. Emphasis is placed on the importance of ingredients and their combination. All courses include include 45 contact hours of lab/practical activities. These courses are offered in a free-elective format. Students may enrol in one course, or a combination of several courses, and if taken as courses for-credit (please see the full Academic Studies catalogue for details) a maximum of 9 credits are allowed.

Courses to be chosen from the following list:

•Intro to Wines From Central Italy (Focus on Tuscany, Lazio and Umbria)

45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs ICA 200 T ICA 210 T MCA 210 T MCA 215 T ICA 220 T ICA 225 T ICA 230 T WAP 230 T WAP 235 T

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SHORT COOKING PROGRAM - INTENSIVE COURSES Week, Two Week and Three Week Programs

These innovative and very intensive cooking courses are presented in a simple and practical way. Courses run for a duration of one, two or three weeks, depending on the program chosen. The courses have been conceived to offer a basic understanding of the cooking skills needed for preparation of traditional Italian dishes, within a short period of time. Students of this course will learn about the various Italian cuisines and regional dishes, as well as have an understanding of the Italian wines and techniques of wine tasting. A special introduction is given to the most important types of vines and their characteri-stics. This is fundamental to understand the complexity of certain Tuscan and Italian wines.

Courses are offered from the following list:

•Knowing and Understanding the Greatest Tuscan Wines

•Italian Cuisines and the Wines of Central Italy

•Pairing Food of Tuscany and Lazio with Best Italian Wines

•Intro to Kosher Wines from the World

Class are typically divided in two sections consisting of morning and afternoon sessions. Cooking and wine classes start with a three hour session in the morning focusing on ingredients, preparation, recipes, and food pairing. The three hour afternoon session focu-ses specifically on wines and wine tasting techniques. This includes at least four different quality wines per day.

Courses focusing specifically on wines will divide the time between geographic regions, vines, and wine production, followed by an afternoon session of tasting and wine appre-ciation lessons.

The teaching staff (composed of professional chefs and wine masters) work closely with the students, forming and interactive and hands-on forum. Supervision by the teachers is focused on demonstration and discussion of the fundamental rules of the Italian culinary and wine traditions.

45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs 45 hrs ICA 200 T ICA 220 T WAP 230 T WAP 240 T ICA 250 T ICA 255 T WAP 260 T

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WINE TASTING AND APPRECIATION CERTIFICATE

The Culinary Arts School of Lorenzo de’ Medici Tuscania in conjunction with Wine Spectator School, will give a special wine tasting and appreciation certificate upon completion of the following courses:

•Mediterranean Wines

(focus on the Bordeaux wines from France)

•Introduction to the Wines of Italy

(focus on Piedmont for the North of Italy, Tuscany for the central regions, Sicily and Sardinia for the South of Italy)

•Introduction to the Wines from Central Italy (focus on Tuscany, Lazio and Umbria)

•Introduction to Kosher Wines from the World (focus on the wines produced in Israel)

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TUITION FEES - TUSCANIA

PROFESSIONAL STUDY CERTIFICATE (PSC)

ITALIAN CULINARY ARTS

Year-long

The cost of the PSC Program in Italian Culinary Arts: Fall Semester + Spring Semester + Summer Session

(total of 5 culinary arts courses per semester + one Italian language course) = Euro 11,800

STUDY CERTIFICATE (SC)

MEDITERRANEAN CUISINE AND FOOD CULTURE

Semester / Year-long Program

The cost of the SC Program in Mediterranean Cuisine and Food Culture: Fall Semester + Spring Semester

(total of 5 culinary arts courses per semester + one Italian language course) = Euro 4,900 per semester

ITALIAN CUISINE & WINE TASTING AND APPRECIATION

Summer Session / Inter-session / Monthly Programs

These courses can be taken during the Summer Session or Inter-session periods, or can be planned as a Monthly program throughout the year.

(total of 45 contact hours per course)

The cost of each single course of the Summer Session/Intersession/Monthly Program is = Euro 490

SHORT COOKING PROGRAM - INTENSIVE COURSES

Week, Two Week, and Three Week Programs

The length of one course is 7 days, six hours per day, with 42 contact hours + a dinner/ lesson of 3 hours for a total of 45 hours. These courses are offered at different times throughout the year, and the current schedule should be consulted prior to enrolment. Short Programs in the Culinary Arts section can also be arranged for specialized groups.

The Week Intensive Course costs Euro 1,000.

After the attending the Week Intensive Courses students may to continue their study by enrolling in the Two Week or Three Week program by choosing a combination of other courses offered. If the program chosen includes two consecutive courses, chosen at time of enrolment, then the course will continue for the two week period.

The cost for Two Week Intensive Courses is Euro 1,500. For the Three Weeks program the cost is Euro 2,000.

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WHO WE ARE

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he Lorenzo de’ Medici School, expanding and enhan-cing its 33 year history as Italy’s leading study abroad centre offers the opportunity of choosing three diversi-fied places to learn and to live, which are central to Italian Culture: Florence, Tuscania and Rome. The LdM Institute organise more than 400 courses of various lengths in co-operation with prestigious Universities. In fact the programs offered at LdM are academically affiliated with various colleges, universities and institutes in the USA. For a complete listing of LdM’s academic programs, please visit our website:

www.lorenzodemedici.it

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tudents at Lorenzo de’ Medici can take advantage of the broad teaching experience developed by our school since 1973 when it opened its doors being one of the very first in Florence to specialise in teaching Italian Language as a foreign language.

Following the students’ interest in a larger number of subjects and disciplines, during the last 33 years LDM has developed programs in four main areas addressed both to academic and private studies in order to give you the opportunity to find the most appropriate cour-se/program according to your different needs.

The City of Florence

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ocated in the hearth of Tuscany, Florence is the ideal destination for those interested in studying art, Italian language and culture and of course the best tradition of Italian cuisines. Rich in History and ancient traditions, the city is also plenty of different kinds of restaurants, “trattorias”, ancient “gelaterie” and elegant wine-appetizers bars. Someone’s interested can easily find both typical and modern kinds of exceptional, national cuisines.

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TUSCANIA

ROME FLORENCE

TUSCANIA

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uscania is located in a pristine agricultural zone, along the north border of the Lazio region in central Italy.

The countryside surrounding Tuscania has one of the richest collections of Etruscan necropolis and Archeological excavations in Italy, as well as a nationally protected Nature Preserve.

The nearby town of Tarquinia is home to the National Archeological Museum and is located next to one of the largest Etruscan Necropolis. Tuscania is also strategically positioned for quick trips to the beach as well as for visits into the Italian university town of Viterbo.

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uscania has been admired for centuries for its picturesque setting, dreamy landscapes, medieval walls, cobbled streets, and fine culture and foods. This inspirational location has been chosen for its magnificent scenery by famous film directors such as Pier Paolo Pasolini, Orson Welles, Andrej Tarkovskij and Franco Zeffirelli. It has inspired artists, writers as well as a number of contemporary painters and photographers.

Historically the founding of Tuscania can be traced back to the Bronze Age. The area was populated by the Etruscan civilization (4th - 5th centuries BC), during which time Tuscania was made into a powerful city with a significant grouping of human settlements. Under the Etruscans the city thrived and grew.

Tuscania remained as an important location through the Roman period, thanks to its advan-ced culture and architectural developments such as aqueducts, baths, and a compact road net-work.

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ver the centuries, some of the most beauti-ful Italian churches were built in Tuscania. The two most important churches represent a temporary architectural phase of the Romanesque style: San Pietro, with its remarkable façade, rose window and uniquely columned crypt, and Santa Maria Maggiore with its three decorated doorways.

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TUSCANIA

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oday Tuscania appears as an ideal combination between the present and past. The strong connection of the local peoples with their traditions, history, and folklore are some of the factors that influence the uniqueness of the town. Of particular interest is the general open-minded atti-tude towards new forms of contemporary expression and modern art that, particularly in the past few years, has made Tuscania one of more active cultural centers in the region.

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n addition to modern amenities it is not surprising to find a medieval section of wall or doorway in the wine cellar of a local restaurant, or an Etruscan tomb used as the basement storage of an in-town apartment. The various phases of architectural and historical development can still be seen along the streets and piazzas.

THE PREMISES

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he Lorenzo de’ Medici School in Tuscania is located in an elegantly modern structure hidden within an ancient fortified building. The School is situated in the old town centre and is physically incorporated into the stone mediaeval walls. This building has recently been re-model-led to provide modern light filre-model-led studios and classrooms. Internal spaces have been designed to hold reading rooms, classrooms, an exhibition space, studios, a library, and a computer room. The entry vestibule and meeting area opens onto an internal courtyard with access to the street. The facilities also include a fully equipped teaching kit-chen for classes on Mediterranean cuisine. Students will find all of the facilities needed for attending courses in this unique space.

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orenzo de’ Medici is committed to providing the means and the personnel to help creative persons achieve the most out of their foreign-study experience. The Tuscania Program encourages an integrated learning atmosphere based on this concept. Many of the classes are held in on-site locations throughout the town.

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TUSCANIA . ITALY

For more information visit

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Welcome

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TUSCANIA . ITALY

Mediterranean Culinary School

To enroll in any of the LdM Mediterranean Culinary School programs please contact us at the following:

Lorenzo de’ Medici Tuscania Via Faenza, 43 50123 Firenze, Italy e-mail: [email protected] tel: +39 055 287360 fax: +39 055 2398920 www.lorenzodemedici.it

For more information please contact us at:

Lorenzo de’ Medici Tuscania Largo della Rocca, 7 01017 Tuscania VT, Italy e-mail: [email protected] tel: +39 0761 445148 fax: +39 0761 444814 www.studyabroadinitaly.it www .picto.it