The Italian Experience • 09.09.2016
Students selected by Monroe College about to take a two month educational experience
On Monday the 12th of September, a group of students selected by Monroe College (based in New York) will visit CAST Alimenti for an educational experience in Italian cuisine. The group, composed by roughly ten students, will receive an official welcome by the city of Brescia at 17:30 in Palazzo della Loggia, in the presence of deputy mayor Laura Castelletti. This course is a valuable occasion to spread knowledge of our territory, its typical products and our country excellence in the culinary job sector. The objective is to ensure that knowledge of the value and quality of Italian cuisine and products may be enhanced even further overseas.
The educational experience will unfold over two months. Chefs Walter Zanoni and Nicola Bindini will fully immerse the students in the techniques and products of Italian cuisine. Master pastry chef Riccardo Magni will introduce students to the production of Italian fresh pastry and restaurant desserts. Finally, Giancarlo De Rosa will teach the group Italian breadmaking and pizza making. There will also be several secondary activities: there will be lessons of Italian language centered around food and educational tours all throughout the region, from a visit inside the Grana Padano dairy Ambrosi to the brescian extra virgin oil producer AIPOL . Students will also receive a volume authored by Coldiretti (in collaboration with Touring Club) about typical DOP products in the area.
Lessons will be held at the CAST Alimenti cooking laboratories dedicated to teaching: these classrooms are not just technologically innovative, but they will bring all the American students into contact with everyday life in the cooking school. There will be no shortage of occasions to exchange views between the visiting students and Italian students inside the school. This relationship, of course, extends to the qualified and specialized teachers at the school as well.
“Spreading knowledge of Made in Italy is becoming an ever more important mission for CAST Alimenti”, head of the school Vittorio Santoro explains. “Important educational experiences such as these, which see us hosting students from prestigious foreign schools, are not the only demonstration of our commitment. The recent event we held at the Culinary Institute of America in New York and our course “Pasta: Foundation and Evolution” held in July do so as well. For our school it will always be both a duty and an honour to promote the quality of Italian products and cuisine throughout the world.”
