FALL 2007: CULINARY INSTITUTE of CHARLESTON STUDENTS STUDY ABROAD in ITALY
at APICIUS - THE CULINARY INSTITUTE of FLORENCE 

Monday October 22
Morning: Introduction and course overview; introduction to class, syllabus and used materials.
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 varietintrouction to Italian extra-virgin olive oil varities: 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 23
Morning: Visit to San Lorenzo Fresh Food Market
Afternoon: Lecture: Central Italy – focus on Tuscan cuisine Workshop: Fresh Pasta Workshop, Tagliette, Gnocchi, Ravioli.

Wednesday October 24 Morning: Cooking class: Italian Baking & Pastry : Breads of Italy and Specialty Breads Afternoon: Group leaves for Parma
Stop in Modena and visit Consorzio Produttori di Aceto Balsamico
Tradizionale di Modena- tour of a Balsamic vinegar factory

Thursday October 2 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
Friday October 26 Truffle Festival in Alba
Saturday October 27
Lecture: How to taste wine. Pairing food and wine. Workshop: Wine tasting and wine pairing with cheese and cold cuts.
Sunday October 28 Visit to a farm where olive oil and wine are processed
Monday October 29 Final Exam                                     
Photographs by CIC Hospitality Department Head Patricia Agnew.