WEEK 3: ITALY
Designed to understand and appreciate the nuance, restraint, and technique behind one of the world’s most beloved cuisines.
Italian cooking is often described as simple, rustic, and ingredient-driven—but doing it well requires discipline, precision, and feel. This week teaches students how to look beyond the familiar dishes and understand the details that make them work: proper dough texture, balanced sauces, well-developed stocks and sugos, handmade pasta, careful seasoning, and the right relationship between ingredient, technique, and tradition.
Students explore a range of Italian classics, each a lesson in judgment—how something should feel, taste, smell, reduce, stretch, fold, simmer, or bake.
Dishes You Will Perform:
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
WEEK 3: ITALY
Designed to understand and appreciate the nuance, restraint, and technique behind one of the world’s most beloved cuisines.
Italian cooking is often described as simple, rustic, and ingredient-driven—but doing it well requires discipline, precision, and feel. This week teaches students how to look beyond the familiar dishes and understand the details that make them work: proper dough texture, balanced sauces, well-developed stocks and sugos, handmade pasta, careful seasoning, and the right relationship between ingredient, technique, and tradition.
Students explore a range of Italian classics, each a lesson in judgment—how something should feel, taste, smell, reduce, stretch, fold, simmer, or bake.
Dishes You Will Perform:
FAQ: Course is open to teens if accompanied by an adult (if they wish to take course on their own they must first go through an interview process).
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