CULINARY INSTITUTE of CHARLESTON STUDENTS STUDY ABROAD in ITALY at APICIUS - THE CULINARY INSTITUTE of FLORENCE

Friday October 19th Arrive Florence

Saturday October 20th
Morning: Introduction and course overview; introduction to class, syllabus and materials.
Evening: Welcome Dinner

Sunday October 21st Field trip to Montepulciano and Pienza. Will include visit to the Tenuta di Salcheto and Coop Pienza.

Monday October 22nd
Lecture: Geography of food cultures in Italy. Regional Cuisine. How to read an Italian menu. Understanding Italian regional differences. An introduction to Italian extra virgin olive oil varieties: Ligurian, Tuscan, Apulian.
Workshop: Olive oil Tasting. Trenette al pesto (Trenette pasta with pesto sauce), Bruschetta (Toasted bread with olive oil, tomatoes and basil).
Afternoon:Introduction to typical Italian Products with Tasting

Tuesday October 23rd
Morning: Visit to San Lorenzo Fresh Food Market
Afternoon: Cooking class: Italian Baking & Pastry : Breads of Italy and Specialty Breads

Wednesday October 24th
Morning: Lecture: How to taste wine. Pairing food and wine. Workshop: Wine tasting and wine pairing with cheese and cold cuts.

Thursday October 25th

Lecture: Central Italy – focus on Tuscan cuisine Workshop: Fresh Pasta Workshop, Tagliette, Gnocchi, Ravioli

Afternoon: Group leaves for Parma
Stop in Modena and visit Consorzio Produttori di Aceto Balsamico Tradizionale di Modena

Friday October 26 th
Walking Tour Tour of the historical center.
Depart for the Parmigiano Cheese Factory. Guided tour with detailed explanation of the process.
Visit to a Prosciutto Factory
Depart for Alba

Saturday October 27th Truffle Festival in Alba

Sunday October 28th Visit to a farm where olive oil and wine are processed

Monday October 29th Final Exam

Farewell Dinner.

Tuesday October 30th Departure

Photographs by CIC Hospitality Department Head Patricia Agnew.